Vegetarian Chicken Tikka Biryani
Elevate your culinary repertoire with this Vegetarian Chicken Tikka Biryani, a plant-based twist on the classic Indian dish bursting with flavor and aroma. This recipe combines fragrant basmati rice with tender, seasoned vegetarian chicken pieces, marinated in a rich blend of yogurt, spices, and biryani masala. Layered with caramelized onions, fresh mint, and coriander, and infused with the luxurious touch of saffron milk, every bite is a perfect harmony of spices and herbs. The slow-cooking method ensures the flavors meld beautifully, creating a visually stunning and irresistibly delicious biryani that’s perfect for family dinners or special occasions. Whether you're seeking a vegetarian delight or exploring plant-based options, this dish is a crowd-pleaser that doesn’t compromise on tradition or taste.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 2 tsp Salt
- 2 tbsp Oil
- 1 large, sliced Onion
- 1 large, chopped Tomato
- 1 tbsp Ginger-garlic paste
- 2 sliced Green chilies
- 300 grams Vegetarian chicken pieces (plant-based)
- 1 cup Yogurt
- 1 tsp Red chili powder
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tsp Biryani masala
- 1 handful, chopped Mint leaves
- 1 handful, chopped Coriander leaves
- 1 pinch Saffron strands
- 2 tbsp Milk
- 1 tbsp Lemon juice
- 1 Bay leaf
- 1 Cinnamon stick
- 3 Cloves
- 2 Green cardamom
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a large pot, bring 4 cups of water to a boil. Add 1 tsp salt and the soaked and drained rice. Cook until the rice is 70% cooked, about 5-6 minutes. Drain and set aside.
In a large skillet, heat 2 tbsp oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.
To the remaining onions in the skillet, add the ginger-garlic paste and sliced green chilies. Sauté for 1-2 minutes.
Add chopped tomato to the pan and cook until it becomes soft.
In a bowl, mix the vegetarian chicken pieces with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and biryani masala.
Add the seasoned vegetarian chicken mixture to the pan and cook for 5-7 minutes until the flavors are well blended.
In a small bowl, soak saffron strands in 2 tbsp of warm milk and set aside.
In a heavy-bottomed pot, layer half of the cooked rice at the bottom. Top with the vegetarian chicken mixture, spreading evenly. Add half of the chopped mint and coriander leaves.
Layer the remaining rice over the mixture. Sprinkle with prepared saffron milk, remaining mint and coriander leaves, fried onions, and lemon juice.
Cover the pot with a tight-fitting lid or seal with foil. Cook on low heat for 15-20 minutes to allow the flavors to meld and the rice to fully cook.
Let the biryani stand for 5 minutes off the heat before serving. Gently fluff with a fork and serve hot.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 32.2 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 942 mg | 72% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
