Vegan Chicken Tikka Biryani

Dive into a symphony of flavors with this Vegan Chicken Tikka Biryani, a plant-based twist on the classic Indian favorite. Featuring tender, marinated tofu in a spiced coconut yogurt blend, layered with fragrant basmati rice, caramelized onions, and a rich tomato masala, this recipe delivers all the indulgent aromas and textures of a traditional biryani. A hint of saffron infused in almond milk adds a luxurious touch, while fresh cilantro and mint elevate the dish with vibrant herbaceous notes. Perfect for weeknight dinners or special occasions, this one-pot wonder is both wholesome and satisfying, catering to vegans and biryani lovers alike. Ready in just over an hour, it’s a must-try for anyone craving the soul-soothing essence of authentic Indian cuisine—without the meat.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 400 grams Extra-firm tofu
• 300 grams Basmati rice
• 120 grams Coconut yogurt
• 2 tablespoons Ginger-garlic paste
• 2 tablespoons Lemon juice
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 teaspoons Garam masala
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 2 Bay leaves
• 1 1-inch piece Cinnamon stick
• 4 Cloves
• 3 Cardamom pods
• 1 large Onion, thinly sliced
• 1 large Tomato, pureed
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh mint, chopped
• 600 ml Water
• 1 pinch Saffron strands
• 3 tablespoons Almond milk

Directions

Step 1

Press the extra-firm tofu to remove excess moisture, then cut into bite-sized pieces.

Step 2

In a bowl, mix coconut yogurt, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, garam masala, coriander powder, and salt.

Step 3

Add tofu pieces to the marinade, ensuring they are well coated. Let this marinate for at least 15 minutes.

Step 4

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

Step 5

In a large pot, heat vegetable oil over medium heat. Add bay leaves, cinnamon stick, cloves, and cardamom pods, and sauté until fragrant.

Step 6

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

Step 7

Add the pureed tomato and cook until the mixture thickens and oil separates from the masala.

Step 8

Add marinated tofu to the pot and cook until lightly browned and cooked through, about 10 minutes.

Step 9

Stir in chopped cilantro and mint, then remove the tofu mixture from the pot and set aside.

Step 10

In the same pot, add water and bring to a boil. Add the soaked rice and cook until 70% done, about 8-10 minutes.

Step 11

Drain the rice and in the pot, layer half the rice, then all the tofu mixture, and top with the remaining rice.

Step 12

Soak saffron strands in almond milk and drizzle over the rice layers.

Step 13

Cover the pot with a tight-fitting lid and cook on low heat (dum) for 20 minutes, allowing flavors to meld.

Step 14

After 20 minutes, gently fluff the biryani and serve hot.

Nutrition Facts

Serving size	(1869.3g)

Amount per serving	% Daily Value*
Calories	1645.1

Total Fat 81.6g	0%
Saturated Fat 15.6g	0%
Polyunsaturated Fat 25.3g
Cholesterol 0mg	0%
Sodium 2571.3mg	0%
Total Carbohydrate 163.4g	0%
Dietary Fiber 26.1g	0%
Total Sugars 30.2g
Protein 82.5g	0%

Vitamin D 14.6IU	0%
Calcium 3118.9mg	0%
Iron 25.6mg	0%
Potassium 2379.5mg	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: 42.7%

Protein: 19.2%

Carbs: 38.0%