Vegan Chicken Biriyani

Embark on a flavorful journey with this Vegan Chicken Biriyani, a plant-based twist on the classic Indian dish that’s bursting with aromatic spices and hearty textures. Fragrant basmati rice is layered with tender vegan chicken pieces, caramelized onions, and a symphony of warming spices like cinnamon, cardamom, and cloves, all tied together with a rich blend of biriyani masala. Fresh cilantro, mint leaves, and a squeeze of zesty lemon juice infuse this one-pot wonder with vibrant, refreshing notes. Perfect for a satisfying family dinner or an impressive dish for guests, this vegan recipe offers all the traditional comfort of biriyani, now made entirely plant-based. Serve it hot, garnished with crispy fried onions, alongside vegan yogurt or a fresh salad for a complete, crowd-pleasing meal.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 3 cups Water
• 3 tablespoons Coconut oil
• 2 large Onion, thinly sliced
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 2 medium Tomato, chopped
• 500 grams Vegan chicken pieces
• 2 tablespoons Biriyani masala
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Red chili powder
• 1 Cinnamon stick
• 2 Bay leaf
• 4 Cardamom pods
• 4 Cloves
• 2 teaspoons Salt
• 0.5 cup Fresh cilantro, chopped
• 0.5 cup Fresh mint leaves, chopped
• 1 tablespoon Lemon juice
• 0.25 cup Fried onions (optional)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in 3 cups of water for 20 minutes, then drain.

Step 2

Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add the cinnamon stick, bay leaf, cardamom pods, and cloves, sautéing until fragrant.

Step 3

Add the thinly sliced onions to the pot and cook until caramelized and golden brown.

Step 4

Mix in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Add the chopped tomatoes, biriyani masala, turmeric powder, red chili powder, and salt, stirring well and cooking until the tomatoes break down and the oil begins to separate from the mixture.

Step 6

Add the vegan chicken pieces, stirring to coat well with the spice mixture. Cook for about 5-7 minutes until the vegan chicken is heated through and well combined with the spices.

Step 7

In a separate pot, bring 3 cups of water to a boil. Add the soaked and drained rice to the boiling water and cook the rice until it is about 70% cooked; drain any excess water.

Step 8

To assemble the biriyani, layer half of the partially cooked rice over the vegan chicken mixture in the large pot, followed by half of the chopped cilantro and mint leaves.

Step 9

Repeat with the remaining rice and herbs, drizzle the lemon juice, and dot the top with the remaining tablespoon of coconut oil.

Step 10

Cover the pot with a tight-fitting lid, reduce the heat to low, and cook for 10-15 minutes, allowing the flavors to meld.

Step 11

Optionally, garnish with fried onions before serving.

Step 12

Serve the vegan chicken biriyani hot, accompanied by vegan yogurt or a fresh salad.

Nutrition Facts

Serving size	(2598.6g)

Amount per serving	% Daily Value*
Calories	2250.3

Total Fat 92.4g	0%
Saturated Fat 41.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 7041.2mg	0%
Total Carbohydrate 260.5g	0%
Dietary Fiber 51.3g	0%
Total Sugars 38.3g
Protein 134.8g	0%

Vitamin D 0IU	0%
Calcium 1051.7mg	0%
Iron 36.7mg	0%
Potassium 4286.2mg	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: 34.5%

Protein: 22.3%

Carbs: 43.2%