Vegan Chicken Biryani

Experience the vibrant flavors of traditional biryani with a plant-based twist in this Vegan Chicken Biryani recipe. Satisfyingly aromatic, this dish combines tender vegan chicken pieces simmered in a rich blend of biryani masala, coconut yogurt, and a medley of warming spices like cinnamon, cardamom, and cloves. Layered with fragrant basmati rice, saffron-infused almond milk, caramelized onions, and fresh mint and coriander, it transforms into a show-stopping one-pot meal. Perfect for weeknight dinners or festive gatherings, this vegan biryani is hearty, flavorful, and packed with authentic Indian spices while being entirely dairy-free and meat-free. Serve it with a cooling vegan raita or a simple side salad for a wholesome, crowd-pleasing feast.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 300 grams vegan chicken pieces
• 1 cup coconut yogurt
• 2 large onion
• 2 medium tomato
• 2 tablespoons ginger garlic paste
• 2 tablespoons biryani masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• 1 teaspoon cumin seeds
• 0.5 cup fresh coriander leaves
• 0.5 cup fresh mint leaves
• 0.25 teaspoon saffron strands
• 2 tablespoons warm almond milk
• 3 tablespoons coconut oil
• 1.5 teaspoons salt
• 4 cups water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

Step 2

In a small bowl, add saffron strands to the warm almond milk and set aside to bloom.

Step 3

Heat 2 tablespoons of coconut oil in a large frying pan over medium heat. Add sliced onions and sauté until they turn golden brown. Remove half of the onions and set them aside for garnishing.

Step 4

Add ginger garlic paste to the remaining onions in the pan and sauté for 1-2 minutes until the raw smell disappears.

Step 5

Add the vegan chicken pieces and cook until they are lightly browned, about 5 minutes.

Step 6

Stir in chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt. Cook until the tomatoes soften, about 5 minutes.

Step 7

Add coconut yogurt and mix well to coat the vegan chicken pieces. Cook for another 2 minutes.

Step 8

In a large pot, bring 4 cups of water to a boil. Add cinnamon stick, cardamom pods, cloves, bay leaves, cumin seeds, and 1 teaspoon of salt.

Step 9

Add the soaked and drained rice to the boiling water. Cook until the rice is 70% cooked, about 6-7 minutes. Drain the rice and set aside.

Step 10

In a large heavy-bottomed pot, layer half of the partially cooked rice. Add the layered vegan chicken curry on top, followed by a layer of the remaining rice.

Step 11

Drizzle the saffron-infused almond milk over the rice, then sprinkle with fresh mint leaves and coriander leaves.

Step 12

Top with the reserved fried onions.

Step 13

Cover the pot with a tight-fitting lid and place it over low heat. Cook for 20-25 minutes to allow the flavors to infuse and the rice to fully cook.

Step 14

Remove from heat and let it rest for 10 minutes before serving.

Step 15

Gently fluff the biryani using a fork to combine layers just before serving.

Nutrition Facts

Serving size	(2945.4g)

Amount per serving	% Daily Value*
Calories	2147.7

Total Fat 75.8g	0%
Saturated Fat 45.9g	0%
Polyunsaturated Fat 0.9g
Cholesterol 0mg	0%
Sodium 7782.2mg	0%
Total Carbohydrate 296.5g	0%
Dietary Fiber 46.7g	0%
Total Sugars 72.1g
Protein 103.2g	0%

Vitamin D 12.5IU	0%
Calcium 1145.6mg	0%
Iron 37.2mg	0%
Potassium 4505.5mg	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: 29.9%

Protein: 18.1%

Carbs: 52.0%