Vegetarian Mutton Biriyani
Indulge in the rich and aromatic flavors of Vegetarian Mutton Biriyani, a plant-based twist on the classic mutton biryani that doesn’t compromise on taste or texture. This recipe combines fluffy basmati rice and tender vegetarian mutton (made from soy or seitan) layered with a medley of warm spices, tangy yogurt, and caramelized onions. Fresh herbs like mint and coriander add a burst of freshness, while saffron-infused milk and ghee provide a luxurious finishing touch. Cooked on slow steam (dum) for perfectly melded flavors, this hearty biriyani is a feast for both vegetarians and meat-lovers alike. Ideal for special occasions or weeknight dinners, serve this fragrant one-pot dish with a cooling raita or a crisp side salad for a complete and satisfying meal. Keywords: vegetarian mutton biriyani, plant-based biryani, vegetarian dum biryani recipe, soy biriyani, seitan biriyani, Indian rice dish.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Vegetarian mutton (soy or seitan based)
- 0.5 cup Yogurt
- 2 large Onion
- 2 medium Tomato
- 2 tablespoons Ginger garlic paste
- 3 pieces Green chilies
- 0.5 cup Mint leaves
- 0.5 cup Coriander leaves
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Biryani masala
- 2 teaspoons Salt
- 3 tablespoons Oil
- 2 tablespoons Ghee
- 2 pieces each Whole spices (bay leaves, cinnamon, cloves, cardamom)
- 0.5 teaspoon Saffron strands
- 0.25 cup Warm milk
- 4 cups Water
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in enough water for 30 minutes and drain.
Heat 2 tablespoons of oil in a large pot over medium heat. Add the whole spices and sauté until fragrant, about 1-2 minutes.
Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish.
Add ginger garlic paste to the pot and sauté for a minute until the raw smell disappears.
Add chopped tomatoes, green chilies, turmeric powder, red chili powder, garam masala, and biryani masala. Cook until the tomatoes become soft and the oil separates.
Stir in the vegetarian mutton and cook for 5-7 minutes until well coated with the spices.
Add yogurt, mint leaves, coriander leaves, and salt. Mix well and cook for another 3-4 minutes.
In a separate large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, a teaspoon of salt, and 1 tablespoon of oil. Cook until the rice is 70% cooked. Drain and set aside.
Layer the cooked vegetarian mutton mixture with the partially cooked rice in the pot.
Warm the milk and dissolve the saffron strands in it. Pour this saffron milk over the rice.
Drizzle ghee over the top, cover tightly with a lid, and reduce the heat to low. Cook on dum (slow steam) for 15 minutes.
Remove the lid, add the fried onions set aside earlier for garnish, and let it rest for 5 minutes.
Fluff the biriyani gently with a fork and serve hot with raita or a side salad.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 9.8 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 806 mg | 17% | |
*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.
