Vegetarian Single Plate Chicken Biryani
Discover the ultimate twist on a classic with this Vegetarian Single Plate "Chicken" Biryani, a perfect one-dish meal for plant-based food lovers! Combining the vibrant flavors of traditional biryani with the goodness of fresh vegetables and protein-packed paneer or tofu, this recipe captures all the aromatic spices you love—bay leaf, cardamom, garam masala, and more—while staying completely meat-free. The dish layers fragrant, fluffy basmati rice over a rich, spiced vegetable and yogurt mixture, accented with fresh mint and cilantro for a refreshing kick. Ready in just about an hour and served in a single portion, it’s an easy, wholesome dinner idea for anyone craving authentic Indian flavors without the chicken. Ideal for quick weeknight meals or a cozy solo indulgence, this vegetarian biryani delivers big taste with minimal effort.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 1 cup Water
- 1 tsp Salt
- 2 tbsp Olive oil
- 0.5 Onion, thinly sliced
- 2 Garlic cloves, minced
- 1 tsp Ginger, minced
- 0.5 Tomato, chopped
- 0.25 cup Carrot, diced
- 0.25 cup Green peas
- 0.25 cup Bell pepper, diced
- 0.25 cup Paneer or tofu, cubed
- 1 tsp Coriander powder
- 0.5 tsp Cumin powder
- 0.25 tsp Turmeric powder
- 0.5 tsp Garam masala
- 0.25 tsp Red chili powder
- 2 tbsp Yogurt
- 1 tbsp Mint leaves, chopped
- 1 tbsp Cilantro, chopped
- 1 Bay leaf
- 2 Cardamom pods
- 2 Cloves
- 0.5 inch Cinnamon stick
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for about 15 minutes, then drain.
In a pot, bring 1 cup of water to a boil. Add 1/2 teaspoon of salt and the soaked rice. Cook the rice until it is 90% cooked, then drain any remaining water. Set aside.
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the bay leaf, cardamom pods, cloves, and cinnamon stick, and sauté until aromatic.
Add the sliced onion, and cook until golden brown. Stir in the minced garlic and ginger, cooking for another minute.
Add the chopped tomato, carrots, green peas, and bell pepper. Cook until the vegetables are slightly tender.
Stir in the cubed paneer or tofu, and add coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Mix well to coat everything in the spices.
Lower the heat, add the yogurt, and cook for 2-3 minutes until well combined with the vegetable mixture.
Add the cooked rice to the pan, spreading it over the vegetable mixture. Sprinkle the chopped mint leaves and cilantro on top.
Cover the pan with a tight-fitting lid, reducing the heat to low. Allow it to steam for about 10-15 minutes, letting the flavors meld together.
Remove from heat and let it sit for another 5 minutes before carefully fluffing with a fork. Serve hot and enjoy your Vegetarian Single Plate 'Chicken' Biryani.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 35 mg | 12% | |
| Sodium | 2461 mg | 107% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 14.2 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 507 mg | 39% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 994 mg | 21% | |
*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.
