Vegan Goat Biryani

Transform your dinner table with this aromatic and flavor-packed Vegan Goat Biryani, a plant-based twist on the classic Indian delicacy. Featuring tender vegan goat meat substitute, fragrant basmati rice, and layers of rich spices like biryani masala, cinnamon, and cardamom, this dish delivers all the warmth and complexity of traditional biryani without the meat. Creamy coconut yogurt adds a luscious texture, while saffron-infused almond milk imparts a golden hue and luxurious aroma. Topped with fried cashews, sweet raisins, and fresh herbs like mint and cilantro, this vegan biryani is an elegant and satisfying centerpiece for any occasion. Perfect for spice lovers and vegan food enthusiasts, this one-pot masterpiece is both indulgent and wholesome, ensuring a crowd-pleasing meal every time.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 500 grams vegan goat meat substitute
• 1 cup coconut yogurt
• 1 unit large onion, thinly sliced
• 2 tablespoons ginger-garlic paste
• 1 cup tomato puree
• 0.25 cup cashew nuts
• 2 tablespoons raisins
• 4 tablespoons vegetable oil
• 1 tablespoon biriyani masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 unit cinnamon stick
• 4 units green cardamom pods
• 4 units cloves
• 2 units bay leaves
• 0.25 teaspoon saffron strands
• 0.25 cup warm almond milk
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh mint leaves, chopped
• 1 teaspoon salt
• 4 cups water

Directions

Step 1

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

Step 2

Dissolve the saffron strands in warm almond milk and set aside.

Step 3

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add cumin seeds, cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté until fragrant.

Step 4

Add the sliced onions and cook until they turn golden brown. Stir in ginger-garlic paste and sauté for another minute.

Step 5

Add the vegan goat meat substitute to the pot, followed by turmeric powder, biriyani masala, and tomato puree. Cook until the mixture is well incorporated and heated through, about 5 minutes.

Step 6

Stir in the coconut yogurt, salt, and allow the mixture to simmer for 10 minutes on low heat, stirring occasionally.

Step 7

In a separate pot, bring 4 cups of water to boil, add soaked rice, and partially cook it until it's 70% done. Drain and set aside.

Step 8

In a small pan, heat remaining vegetable oil and fry cashew nuts and raisins until golden. Remove and set aside.

Step 9

Layer half of the partially cooked rice over the vegan goat mixture, followed by half of the saffron-almond milk mixture, chopped cilantro, and mint leaves.

Step 10

Repeat with the remaining rice and finishing with the saffron-almond milk, mint, and cilantro.

Step 11

Cover the pot tightly with a lid and cook on low heat for 20 minutes, allowing the flavors to meld together.

Step 12

Remove from heat and allow it to sit for another 10 minutes before serving.

Step 13

Garnish with fried cashew nuts and raisins before serving.

Nutrition Facts

Serving size	(2860.2g)

Amount per serving	% Daily Value*
Calories	2503.7

Total Fat 109.7g	0%
Saturated Fat 22.6g	0%
Polyunsaturated Fat 33.6g
Cholesterol 0mg	0%
Sodium 4839.5mg	0%
Total Carbohydrate 285.3g	0%
Dietary Fiber 42.1g	0%
Total Sugars 71.0g
Protein 137.3g	0%

Vitamin D 25IU	0%
Calcium 942.8mg	0%
Iron 39.0mg	0%
Potassium 4306.9mg	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: 36.9%

Protein: 20.5%

Carbs: 42.6%