Vegan Lamb Biryani

Experience the bold, aromatic flavors of traditional biryani in a plant-based twist with this Vegan Lamb Biryani! This hearty and flavorful dish features tender shredded young jackfruit as a savory stand-in for lamb, infused with a symphony of spices like biryani masala, turmeric, and saffron. Layered with fragrant basmati rice, creamy coconut milk, and vibrant peas, this one-pot masterpiece is perfect for vegans and non-vegans alike. The dish is finished with a garnish of fresh cilantro, mint, and optional crispy fried onions for a delightful crunch. Perfect as a centerpiece for celebrations or a comforting weeknight dinner, this vegan biryani is a feast for the senses and a true crowd-pleaser!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 400 g jackfruit (canned, young, in brine)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 2 tablespoons tomato paste
• 2 tablespoons biriyani masala powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cinnamon stick
• 4 cardamom pods
• 2 bay leaves
• 4 cloves
• 2 cups basmati rice
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 cup frozen peas
• 0.25 teaspoon saffron strands
• 2 tablespoons warm water (for saffron)
• 1 teaspoon salt
• 0.5 cup fresh cilantro, chopped
• 0.5 cup fresh mint leaves, chopped
• 0.5 cup fried onions (optional, for garnish)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water while preparing other ingredients.

Step 2

Drain and rinse the canned jackfruit. Pat dry with paper towels and shred it with your hands into smaller pieces.

Step 3

In a large pan, heat olive oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves, and sauté for about 30 seconds until fragrant.

Step 4

Add the sliced onion and cook until it becomes golden brown, about 5-7 minutes.

Step 5

Stir in the garlic, ginger, and tomato paste. Cook for another 2 minutes until the mixture is well combined.

Step 6

Add the biriyani masala, turmeric powder, and red chili powder. Stir well to coat the onions.

Step 7

Add the shredded jackfruit, mix well, and cook for 5 minutes, allowing the jackfruit to absorb the spices.

Step 8

Pour in the vegetable broth and coconut milk. Stir and bring to a simmer.

Step 9

Drain the soaked rice and carefully add it to the pan. Also add the frozen peas, saffron strands steeped in warm water, and salt.

Step 10

Stir gently to combine and distribute the rice evenly, then cover the pan with a tight-fitting lid.

Step 11

Reduce the heat to low and let the biriyani cook undisturbed for about 20-25 minutes or until the rice is cooked and the liquid has been absorbed.

Step 12

Turn off the heat and let the biriyani sit, covered, for an additional 10 minutes to allow the flavors to meld.

Step 13

Before serving, fluff the rice gently with a fork. Garnish with fresh cilantro, mint leaves, and optional fried onions.

Step 14

Serve the Vegan Lamb Biryani warm with your favorite vegan yogurt or salad on the side.

Nutrition Facts

Serving size	(2741.7g)

Amount per serving	% Daily Value*
Calories	2009.3

Total Fat 65.3g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 6367.5mg	0%
Total Carbohydrate 322.4g	0%
Dietary Fiber 57.5g	0%
Total Sugars 67.2g
Protein 59.6g	0%

Vitamin D 0IU	0%
Calcium 1022.1mg	0%
Iron 35.9mg	0%
Potassium 5498.8mg	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: 27.8%

Protein: 11.3%

Carbs: 61.0%