Vegan Chicken Pulao

Indulge in the comforting flavors of Vegan Chicken Pulao, a plant-based twist on the classic Indian one-pot rice dish! Featuring aromatic basmati rice, tender vegan chicken strips, and a blend of fragrant spices like cinnamon, cardamom, and cumin, this recipe delivers the same hearty, flavorful experience without any animal products. Cooked with golden caramelized onions, vibrant peas, and a medley of warming spices, this dish is a feast for both the eyes and the taste buds. Garnished with fresh cilantro and mint, it’s perfect for a wholesome lunch, dinner, or even a festive gathering. Ready in just 45 minutes, this vegan pulao is both easy to make and a delight to serve—comfort food with a conscious twist!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1.5 cups basmati rice
• 200 grams vegan chicken strips
• 2 tablespoons coconut oil
• 1 large onion, thinly sliced
• 4 cloves garlic cloves, minced
• 1 inch ginger, minced
• 2 medium green chilies, sliced
• 1 medium tomato, finely chopped
• 0.5 cup frozen peas
• 1 inch cinnamon stick
• 4 whole cloves
• 3 whole green cardamom pods
• 1 whole bay leaf
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1.5 teaspoons salt
• 3 cups water
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons fresh mint leaves, chopped

Directions

Step 1

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

Step 2

In a large, deep pan, heat coconut oil over medium heat. Add the cinnamon stick, cloves, cardamom pods, bay leaf, and cumin seeds. Sauté them for about 1 minute until fragrant.

Step 3

Add the sliced onion and sauté until it becomes golden brown.

Step 4

Stir in the minced garlic, ginger, and green chilies. Cook for 2 minutes until the raw smell dissipates.

Step 5

Add the chopped tomato and cook until it becomes soft and mushy.

Step 6

Mix in turmeric powder, coriander powder, and garam masala. Cook for another minute.

Step 7

Add the vegan chicken strips and frozen peas. Stir well to combine with the spices.

Step 8

Add the drained rice and gently mix to coat each grain with the spice mixture.

Step 9

Pour in 3 cups of water and add salt. Bring to a boil over high heat.

Step 10

Once the water starts to boil, reduce the heat to low, cover the pan with a lid, and let it simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.

Step 11

Turn off the heat and let it sit for 5 minutes before removing the lid.

Step 12

Fluff the rice gently with a fork and garnish with chopped cilantro and mint leaves before serving.

Nutrition Facts

Serving size	(1663.9g)

Amount per serving	% Daily Value*
Calories	1253.5

Total Fat 48.5g	0%
Saturated Fat 25.9g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4418.8mg	0%
Total Carbohydrate 155.2g	0%
Dietary Fiber 26.8g	0%
Total Sugars 18.1g
Protein 61.1g	0%

Vitamin D 0IU	0%
Calcium 410.1mg	0%
Iron 19.1mg	0%
Potassium 1811.4mg	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: 33.5%

Protein: 18.8%

Carbs: 47.7%