Vegan Mutton Biriyani
Immerse yourself in the rich flavors of "Vegan Mutton Biriyani," a plant-based twist on the classic Indian delicacy that's packed with aromatic spices and wholesome ingredients. This meat-free masterpiece features tender vegan mutton pieces simmered in a fragrant blend of biriyani masala, turmeric, and chili powder, enriched with creamy coconut yogurt. Layers of saffron-infused Basmati rice are paired with golden-fried cashews, sweet raisins, and fresh herbs like mint and coriander, creating an irresistible medley of textures and flavors. Perfectly slow-cooked with warming spices like cinnamon, cardamom, and cloves, this vegan biriyani is an indulgent feast that caters to both traditional palates and modern dietary preferences. Whether served as the centerpiece of a festive meal or a comforting weeknight dinner, this dairy-free, plant-forward recipe guarantees a hearty, flavorful experience that will delight everyone at the table.
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Ingredients
- 2 cups Basmati rice
- 300 grams Vegan mutton
- 0.5 cups Coconut yogurt
- 2 medium Onion, thinly sliced
- 2 medium Tomato, chopped
- 2 tablespoons Ginger garlic paste
- 2 tablespoons Biriyani masala
- 0.5 teaspoons Turmeric powder
- 1 teaspoon Chili powder
- 1 Cinnamon stick
- 4 Cloves
- 4 pods Green cardamom
- 1 Bay leaf
- 10 Cashew nuts
- 10 Raisins
- 0.5 teaspoons Saffron strands
- 2 tablespoons Warm almond milk
- 0.25 cup Fresh coriander leaves, chopped
- 0.25 cup Fresh mint leaves, chopped
- 1 teaspoon Salt
- 4 tablespoons Oil
- 3.5 cups Water
Directions
Step 1
Rinse the Basmati rice thoroughly under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
Step 2
In a small bowl, mix the saffron strands with warm almond milk and set aside.
Step 3
Heat 2 tablespoons of oil in a large pan over medium heat. Add the cashew nuts and raisins, frying until golden. Remove with a slotted spoon and set aside.
Step 4
In the same pan, add the sliced onions and sauté until golden brown. Remove half of the onions for garnishing.
Step 5
Add the ginger garlic paste to the remaining onions and sauté for 1 minute until aromatic.
Step 6
Add the chopped tomatoes and cook until they are mushy.
Step 7
Add the turmeric powder, chili powder, biriyani masala, and salt. Stir well and cook for 2 minutes.
Step 8
Add the vegan mutton pieces. Mix well and cook for 5 minutes until coated with the spices.
Step 9
Add the coconut yogurt and cook for another 3 minutes. Mix in the chopped coriander and mint leaves.
Step 10
In a separate pot, bring 3.5 cups of water to a boil. Add the cinnamon stick, cloves, green cardamom, bay leaf, and salt.
Step 11
Add the drained rice to the boiling water, cooking until it's 70% done. Drain and set aside.
Step 12
In a large pot or biriyani handi, start layering. Spread half of the cooked vegan mutton mixture at the bottom.
Step 13
Add half of the cooked rice in an even layer. Sprinkle with half of the saffron milk, some fried onions, cashews, and raisins.
Step 14
Repeat the layers with the remaining mutton mixture and rice. Top with the remaining saffron milk, fried onions, cashews, and raisins.
Step 15
Cover the pot tightly with a lid. Cook on a low flame for about 15 minutes for the flavors to meld. Alternatively, you can place the covered pot in a 350°F (175°C) oven for 15 minutes.
Step 16
After cooking, let it rest for 10 minutes, then gently fluff the biriyani before serving hot.
Nutrition Facts
| Serving size | (2816.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3362.1 |
| Total Fat 105.8g | 0% |
| Saturated Fat 13.8g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3973.9mg | 0% |
| Total Carbohydrate 553.7g | 0% |
| Dietary Fiber 54.1g | 0% |
| Total Sugars 296.8g | |
| Protein 92.9g | 0% |
| Vitamin D 12.5IU | 0% |
| Calcium 1072.1mg | 0% |
| Iron 35.9mg | 0% |
| Potassium 6512.5mg | 0% |
Source of Calories