Vegan Beef Biryani

Transform your dinner table with this flavorful and aromatic Vegan Beef Biryani, a plant-based twist on the classic South Asian delicacy. This one-pot recipe combines tender vegan beef chunks, fragrant basmati rice, and a medley of warm spices like cardamom, cinnamon, and cumin, all simmered in a rich blend of coconut milk and vegetable broth. Enhanced with layers of sautéed onions, ginger, garlic, and tangy tomatoes, this dish is topped with golden-fried cashews, plump raisins, and a vibrant garnish of fresh cilantro and mint. Perfectly balanced with a squeeze of lemon juice, this vegan biryani is both hearty and satisfying, making it a show-stopping centerpiece for any occasion. Ready in just an hour, it's ideal for anyone seeking a plant-based, dairy-free, and flavor-packed meal!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Vegan beef chunks
• 1 cup Coconut milk
• 2 cups Vegetable broth
• 1 large Onion
• 4 Garlic cloves
• 1 inch piece Ginger
• 1 large Tomato
• 2 tablespoons Biriyani masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 Cinnamon stick
• 3 Cardamom pods
• 2 Bay leaves
• 2 tablespoons Raisins
• 0.5 cup Cashew nuts
• 0.5 cup Fresh cilantro leaves
• 0.5 cup Fresh mint leaves
• 2 tablespoons Lemon juice
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 3 tablespoons Cooking oil

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for about 20 minutes, then drain and set aside.

Step 2

Slice the onion thinly and finely chop the garlic, ginger, and tomato.

Step 3

Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Sauté until aromatic.

Step 4

Add the sliced onion and sauté until golden brown.

Step 5

Add the garlic and ginger, and cook for another minute. Stir in the chopped tomato and cook until it breaks down and becomes soft.

Step 6

Add the vegan beef chunks and cook for 5 minutes until slightly browned.

Step 7

Stir in the biriyani masala, turmeric powder, salt, and black pepper. Cook for another 2 minutes.

Step 8

Add the drained rice to the pot and sauté gently for about 2 minutes, ensuring the rice is well-coated with the spices.

Step 9

Pour in the vegetable broth and coconut milk, stirring gently. Bring to a boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 15-20 minutes or until the rice is cooked and the liquid has been absorbed.

Step 10

In a small pan, heat the remaining 1 tablespoon of oil. Fry the cashew nuts and raisins until golden brown, then set aside.

Step 11

Once the rice is cooked, remove from heat and let it sit covered for 5 minutes.

Step 12

Gently fluff the biryani with a fork and mix in half of the cilantro and mint leaves along with the lemon juice.

Step 13

Garnish the biryani with the fried cashew nuts, raisins, and the remaining fresh herbs.

Step 14

Serve the Vegan Beef Biryani hot and enjoy!

Nutrition Facts

Serving size	(2273.2g)

Amount per serving	% Daily Value*
Calories	2432.2

Total Fat 101.2g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 9355.6mg	0%
Total Carbohydrate 309.3g	0%
Dietary Fiber 44.1g	0%
Total Sugars 81.9g
Protein 110.4g	0%

Vitamin D 0IU	0%
Calcium 968.3mg	0%
Iron 42.6mg	0%
Potassium 4833.5mg	0%

*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.

Source of Calories

Fat: 35.2%

Protein: 17.1%

Carbs: 47.8%