Vegan Chicken Dum Biryani
Dive into the aromatic world of flavors with this irresistible Vegan Chicken Dum Biryani, a plant-based twist on the classic Indian dish. This hearty and satisfying recipe features fragrant basmati rice layered with marinated plant-based chicken infused with bold spices like garam masala, cumin, and black cardamom. Each grain is elevated with the golden hue of turmeric and the luxurious touch of saffron-soaked almond milk. Fresh mint, cilantro, and crispy fried onions add vibrant bursts of flavor and texture to every bite. Prepared using the traditional "dum" technique of slow cooking, this one-pot wonder locks in all the tantalizing aromas, making it perfect for festive gatherings or an indulgent weeknight dinner. Enjoy a wholesome, vegan-friendly biryani that doesn’t compromise on taste or tradition!
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Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1.5 teaspoons Salt
- 0.5 teaspoon Turmeric powder
- 300 grams Plant-based chicken pieces
- 1 cup Vegan yogurt
- 2 tablespoons Ginger-garlic paste
- 1 tablespoon Lemon juice
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 2 pieces Black cardamom
- 1 piece Bay leaf
- 4 pieces Cloves
- 1 inch Cinnamon stick
- 0.25 teaspoon Saffron strands
- 0.25 cup Warm almond milk
- 0.5 cup Cilantro
- 0.5 cup Mint leaves
- 0.5 cup Fried onions
- 3 tablespoons Vegetable oil
Directions
Step 1
Rinse the basmati rice thoroughly under running water until the water runs clear. Soak it in water for 30 minutes, then drain.
Step 2
Bring 4 cups of water to a boil in a pot. Add the soaked basmati rice, 1 teaspoon of salt, and 0.5 teaspoon of turmeric powder. Cook until the rice is about 70% cooked. Drain and set aside.
Step 3
In a large bowl, combine plant-based chicken, vegan yogurt, ginger-garlic paste, lemon juice, red chili powder, garam masala, and 0.5 teaspoon of salt. Mix well, ensuring the 'chicken' pieces are well-coated. Let it marinate for 15 minutes.
Step 4
Heat 3 tablespoons of vegetable oil in a large pan over medium heat. Add cumin seeds, black cardamom, bay leaf, cloves, and cinnamon. Sauté until fragrant, about 2 minutes.
Step 5
Add the marinated vegan chicken to the pan. Cook for 8-10 minutes, stirring occasionally, until they are golden brown and the spices are cooked through.
Step 6
Warm 0.25 cup of almond milk and add saffron strands to it. Let it sit for a few minutes to let the saffron release its color and flavor.
Step 7
In a large heavy-bottomed pot, layer half of the cooked rice at the bottom. Layer the cooked vegan chicken mixture over the rice. Add a layer of cilantro, mint leaves, and fried onions.
Step 8
Top with the remaining rice. Drizzle the saffron-almond milk over the top. Cover the pot tightly with a lid or aluminum foil to trap the steam.
Step 9
Place the pot over very low heat, allowing it to steam and cook the biryani for 20-25 minutes. This allows the flavors to meld together and for the rice to finish cooking.
Step 10
Once done, gently fluff the rice and serve the Vegan Chicken Dum Biryani hot, garnished with additional cilantro and mint if desired.
Nutrition Facts
| Serving size | (2192.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1659.7 |
| Total Fat 66.4g | 0% |
| Saturated Fat 9.2g | 0% |
| Polyunsaturated Fat 25.2g | |
| Cholesterol 0mg | 0% |
| Sodium 4950.6mg | 0% |
| Total Carbohydrate 187.0g | 0% |
| Dietary Fiber 29.0g | 0% |
| Total Sugars 23.4g | |
| Protein 88.5g | 0% |
| Vitamin D 25IU | 0% |
| Calcium 1052.7mg | 0% |
| Iron 23.7mg | 0% |
| Potassium 2068.7mg | 0% |
Source of Calories