Vegan Prawn Biryani

Dive into the bold and aromatic world of Vegan Prawn Biryani, a plant-based twist on the traditional Indian favorite. This vibrant dish features tender basmati rice layered with spiced plant-based prawns, fragrant herbs, and a medley of warming whole spices like cinnamon, cardamom, and cloves. The creamy richness from coconut milk and a golden saffron infusion elevates the biryani to restaurant-quality indulgence, all while remaining vegan-friendly. Perfectly steamed to perfection, each bite bursts with layers of flavor, thanks to a harmonious blend of garam masala, fresh mint, and coriander. Ideal for special occasions or a sumptuous weeknight dinner, this one-pot wonder is not only a delight to the senses but also an easy showstopper for plant-based diets.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1.5 cups Basmati rice
• 3 cups Water
• 1 cup Plant-based prawns
• 2 tablespoons Coconut oil
• 1 large Onion, thinly sliced
• 4 each Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 medium Tomatoes, chopped
• 1 each Green chili, slit
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1 teaspoon Ground cumin
• 1.5 teaspoons Ground coriander
• 1 teaspoon Salt
• 0.5 cup Coconut milk
• 1 tablespoon Lemon juice
• 0.5 cup Fresh coriander, chopped
• 0.25 cup Mint leaves, chopped
• 1 pinch Saffron strands
• 2 tablespoons Warm almond milk
• 1 each Bay leaf
• 1 each Cinnamon stick
• 3 each Cardamom pods
• 3 each Cloves

Directions

Step 1

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

Step 2

Heat 1 tablespoon of coconut oil in a large pot over medium heat. Add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for 1-2 minutes until fragrant.

Step 3

Add the sliced onion to the pot and cook until golden brown. Stir in the garlic, ginger, and green chili, and sauté for an additional 2 minutes.

Step 4

Add the chopped tomatoes and cook until they soften. Stir in turmeric, garam masala, ground cumin, and ground coriander. Mix well and let the spices bloom for 1 minute.

Step 5

Add the plant-based prawns to the pot, followed by salt and coconut milk. Cook for 5-7 minutes, allowing the prawns to soak up the flavors.

Step 6

Take another pot and bring 3 cups of water to a boil. Add the soaked and drained basmati rice to the boiling water. Cook until the rice is 70% cooked, then drain.

Step 7

Dissolve the saffron strands in 2 tablespoons of warm almond milk.

Step 8

In the pot with the prawn mixture, create a layer of semi-cooked rice over the prawns. Sprinkle evenly with lemon juice, chopped coriander, mint leaves, and saffron-infused almond milk.

Step 9

Drizzle the remaining tablespoon of coconut oil over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes. This helps the flavors to meld and the rice to steam to perfection.

Step 10

Once done, gently fluff the biryani with a fork, mixing the rice and prawn masala gently.

Step 11

Serve the vegan prawn biryani hot, garnished with additional fresh coriander and mint if desired.

Nutrition Facts

Serving size	(2090.5g)

Amount per serving	% Daily Value*
Calories	1135.3

Total Fat 41.9g	0%
Saturated Fat 25.2g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3444.5mg	0%
Total Carbohydrate 155.8g	0%
Dietary Fiber 27.8g	0%
Total Sugars 27.7g
Protein 47.2g	0%

Vitamin D 12.5IU	0%
Calcium 750.5mg	0%
Iron 28.4mg	0%
Potassium 2696.3mg	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: 31.7%

Protein: 15.9%

Carbs: 52.4%