Vegan Single Plate Chicken Biryani

Experience the bold flavors of traditional biryani in a plant-based twist with this Vegan Single Plate Chicken Biryani, a hearty one-serving dish that's perfect for satisfying cravings without the fuss of large portions. Featuring fragrant basmati rice, tender vegan chicken pieces, and a tantalizing blend of spices like biryani masala and turmeric, this recipe offers a rich and aromatic depth. Coconut milk adds a creamy touch, while saffron strands and roasted cashews elevate its luxurious profile. Ready in just under 45 minutes, this simple yet indulgent recipe is ideal for solo meals or quick weeknight dinners. Garnished with fresh coriander, golden cashews, and sweet raisins, it delivers a burst of color, texture, and flavor in every bite. Perfect for vegan biryani lovers seeking authentic spice in a single plate!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 1

Ingredients

• 0.5 cup Basmati rice
• 1 cup Water
• 1 leaf Bay leaf
• 100 grams Vegan chicken pieces
• 2 tablespoons Vegetable oil
• 0.5 cup Onion, thinly sliced
• 1 clove Garlic, minced
• 1 teaspoon Ginger, grated
• 1 piece Green chili, chopped
• 1 small Tomato, chopped
• 1 teaspoon Biryani masala
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Turmeric powder
• 0.5 teaspoon Salt
• 2 tablespoons Coconut milk
• 5 strands Saffron strands
• 1 teaspoon Lemon juice
• 1 tablespoon Fresh coriander leaves, chopped
• 1 tablespoon Cashew nuts
• 1 tablespoon Raisins

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch and avoid a sticky texture.

Step 2

In a small pot, bring 1 cup of water to a boil. Add the rinsed rice and the bay leaf, then cover and reduce the heat to low. Cook for 10 minutes or until the rice is cooked and the water is absorbed.

Step 3

In a pan, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and sauté until golden brown.

Step 4

Add the minced garlic, grated ginger, and chopped green chili to the onions and sauté for another minute.

Step 5

Toss in the vegan chicken pieces and stir for 3-4 minutes until they start to brown.

Step 6

Add the chopped tomato, biryani masala, coriander powder, turmeric powder, and salt. Cook until the tomatoes soften, stirring occasionally.

Step 7

Stir in the coconut milk and let it simmer for about 5 minutes to blend the flavors.

Step 8

In a small bowl, soak the saffron strands in a teaspoon of warm water to release their color and aroma.

Step 9

Fluff up the cooked rice with a fork and layer it over the vegan chicken mixture in the pan. Drizzle the saffron water and lemon juice on top.

Step 10

Cover the pan and cook on low heat for another 10 minutes, allowing the flavors to meld.

Step 11

In a separate small pan, dry roast the cashew nuts and raisins until the nuts are golden and the raisins puff up.

Step 12

Serve the biryani on a plate, garnished with roasted cashews, raisins, and fresh coriander leaves.

Nutrition Facts

Serving size	(731.1g)

Amount per serving	% Daily Value*
Calories	675.9

Total Fat 36.5g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 16.8g
Cholesterol 0mg	0%
Sodium 1739.2mg	0%
Total Carbohydrate 69.3g	0%
Dietary Fiber 8.8g	0%
Total Sugars 20.3g
Protein 28.2g	0%

Vitamin D 0IU	0%
Calcium 143.9mg	0%
Iron 6.0mg	0%
Potassium 1006.8mg	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: 45.7%

Protein: 15.7%

Carbs: 38.6%