Vegetarian Traditional Mutton Biryani
Indulge in the timeless flavors of biryani with a vegetarian twist in this enticing 'Vegetarian Traditional Mutton Biryani' recipe! Perfect for plant-based enthusiasts and foodies alike, this dish replaces traditional meat with a hearty plant-based mutton substitute, ensuring all the classic spices and aromas are beautifully preserved. Layers of fragrant basmati rice, aromatic whole spices, rich yogurt, and colorful saffron-infused milk come together in the traditional "dum" cooking method for a mouthwatering experience. Garnished with fresh herbs and crispy fried onions, this biryani is a feast of vibrant flavors and textures. Serve it hot with refreshing raita or a crisp side salad to elevate your dining experience. Perfect for special occasions or everyday indulgence, this recipe redefines vegetarian luxury!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 300 grams Plant-based mutton substitute
- 1 cup Plain yogurt
- 4 tablespoons Vegetable oil
- 2 medium Onions, thinly sliced
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Garlic paste
- 1 teaspoon Ginger paste
- 2 Green chilies, slit lengthwise
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 0.25 cup Fresh mint leaves
- 0.25 cup Fresh coriander leaves
- 0.25 cup Milk
- 0.25 teaspoon Saffron strands
- 4 pieces (of each) Whole spices (cardamom pods, cloves, cinnamon stick, bay leaf)
- 2 teaspoons Salt
- 4 cups Water
Instructions
Wash the basmati rice thoroughly under running water and soak it in water for 20 minutes. Drain and set aside.
Heat 2 tablespoons of vegetable oil in a large pan. Add the whole spices (cardamom pods, cloves, cinnamon stick, and bay leaf) and sauté for 1 minute until fragrant.
Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.
To the remaining onions, add ginger paste, garlic paste, and green chilies. Sauté for 1-2 minutes.
Stir in the chopped tomatoes and cook until they become soft and the oil separates.
Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well to form a spice paste.
Add the plant-based mutton substitute to the pan and cook for 5 minutes, ensuring the pieces are coated well with the spices.
Whisk the yogurt and gradually add it to the pan, stirring continuously to prevent curdling. Add salt and mix everything thoroughly.
In another large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked basmati rice. Cook the rice until it's 70% done (it should still have a bite). Drain and set aside.
Heat the milk slightly and dissolve the saffron strands in it. Set aside.
In a heavy-bottomed pot or a biryani pot, layer half of the cooked rice at the bottom. Add a layer of the cooked mock mutton mixture on top, followed by a sprinkling of mint and coriander leaves. Repeat with the remaining rice, mock mutton, and herbs.
Drizzle the saffron-infused milk over the top layer of rice. Sprinkle the reserved fried onions.
Cover the pot with a tight-fitting lid. If needed, seal the edges with dough to trap steam. Cook the biryani on low heat for 20 minutes (this process is called 'dum' cooking).
Turn off the heat and let the biryani rest for 10 minutes before serving.
Gently mix the layers with a spoon before serving. Serve hot with raita or a side salad.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.6 g | 30% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 9.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 305 mg | 23% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 907 mg | 19% | |
*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.
