Vegetarian Lamb Biryani
Experience the rich, aromatic flavors of traditional biryani with a plant-based twist in this Vegetarian Lamb Biryani recipe. Featuring tender, spiced pieces of plant-based lamb meat alternative nestled between layers of fragrant basmati rice, this dish is infused with warm spices like cinnamon, cardamom, and cloves, along with the signature kick of biryani masala. A luscious blend of yogurt, saffron milk, and golden fried onions brings depth and complexity to every bite, while fresh mint and coriander leaves add a vibrant, herbaceous touch. Perfect for vegetarians seeking a hearty, satisfying meal, this biryani captures the essence of an iconic dish without compromising on flavor or authenticity. Serve this stunning centerpiece for your next dinner gathering and delight everyone with its irresistible aroma and silky texture!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 300 grams plant-based lamb meat alternative
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 green chili, slit
- 2 tablespoons biryani masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 cinnamon stick
- 3 cardamom pods
- 4 cloves
- 2 bay leaf
- 0.5 teaspoon saffron strands
- 1 tablespoon milk
- 0.5 cup fresh coriander leaves, chopped
- 0.5 cup fresh mint leaves, chopped
- 0.5 cup fried onions
- 3 tablespoons ghee
- to taste salt
- 4 cups water
Instructions
Rinse the basmati rice in 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 a pinch of salt, bay leaf, cardamom pods, cinnamon stick, and cloves.
Once the water is boiling, add the soaked rice and cook until 70% cooked (about 7-8 minutes). Drain and set aside.
Soak the saffron strands in warm milk and set aside.
Heat 2 tablespoons of ghee in a large pan over medium heat. Add the plant-based lamb meat alternative and sauté until lightly browned. Remove and set aside.
In the same pan, add the remaining ghee and fry the sliced onion until golden brown.
Add the ginger-garlic paste and green chilies, sauté for 1-2 minutes until aromatic.
Stir in the chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt to taste.
Cook until the tomatoes are soft and oil begins to separate from the mixture.
Add the yogurt, mixing well, followed by the sautéed plant-based lamb. Cook for another 5 minutes, allowing the flavors to meld.
In a large heavy-bottomed pot or Dutch oven, spread a layer of the cooked rice followed by a layer of the plant-based lamb mixture.
Sprinkle some chopped mint, coriander, and fried onions. Repeat the layering process, ending with a layer of rice.
Drizzle the saffron milk over the top layer of rice.
Cover the pot and seal it with aluminum foil or a tight-fitting lid. Cook on low heat for 20 minutes.
Once done, let it rest for 10 minutes before gently fluffing the biryani with a fork.
Serve hot, garnished with additional fried onions, mint, and coriander leaves.
Nutrition Facts
Calories |
2058 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 4326 mg | 188% | |
| Total Carbohydrate | 226.7 g | 82% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 51.0 g | ||
| Protein | 100.9 g | 202% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1504 mg | 116% | |
| Iron | 40.3 mg | 224% | |
| Potassium | 4774 mg | 102% | |
*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.
