Vegetarian Chicken Biriyani

Indulge in the aromatic and flavorful delight of Vegetarian Chicken Biriyani, a perfect plant-based twist on the classic Indian favorite. This hearty recipe features fragrant basmati rice layered with spiced plant-based chicken pieces, caramelized onions, and a rich gravy infused with traditional biriyani spices like cinnamon, cardamom, and bay leaf. A vibrant blend of mint, coriander, and saffron-soaked milk elevates each bite with a burst of color and freshness. Cooked on dum (steam) for an authentic touch, this one-pot masterpiece is perfect for satisfying cravings while catering to vegetarian diets. Ideal for family dinners or festive occasions, this Vegetarian Chicken Biriyani combines comfort, flavor, and a modern twist to create an unforgettable dining experience!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Plant-based chicken pieces
• 2 large Onion
• 2 medium Tomato
• 1 cup Yogurt
• 2 tablespoons Ginger garlic paste
• 2 pieces Green chili
• 2 tablespoons Biriyani masala
• 1 teaspoon Cumin seeds
• 1 inch Cinnamon stick
• 3 pieces Green cardamom
• 4 pieces Cloves
• 1 piece Bay leaf
• 3 tablespoons Ghee
• 1 pinch Saffron
• 2 tablespoons Warm milk
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 1.5 teaspoons Salt
• 4 cups Water

Directions

Step 1

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

Step 2

Heat a tablespoon of ghee in a large heavy-bottomed pot over medium heat. Add cumin seeds, cinnamon stick, cardamoms, cloves, and bay leaf. Sauté until fragrant.

Step 3

Add thinly sliced onions and cook until they turn golden brown.

Step 4

Add ginger garlic paste and chopped green chilies, sautéing for 2 minutes.

Step 5

Add diced tomatoes, biriyani masala, and salt. Cook until the tomatoes soften and oil separates.

Step 6

Stir in the plant-based chicken pieces, mixing well with the spices. Cook for about 5 to 7 minutes.

Step 7

Mix in the yogurt and allow it to cook for another 3 to 4 minutes, creating a thick gravy.

Step 8

Meanwhile, bring 4 cups of water to a boil in another pot. Add the soaked and drained rice, cooking until 70% cooked. Drain and set aside.

Step 9

In a small bowl, soak saffron in warm milk and set aside.

Step 10

In the large pot with the gravy, layer half the mint and coriander leaves over the 'chicken' mixture.

Step 11

Spread half the cooked rice over the mixture. Add the remaining mint and coriander leaves on top.

Step 12

Layer the rest of the rice, drizzle the saffron milk on top.

Step 13

Melt the remaining ghee and drizzle over the layered rice.

Step 14

Cover the pot tightly with a lid and reduce the heat to low. Cook on dum (steam) for 15 to 20 minutes.

Step 15

Once done, remove from heat and let it rest for 10 minutes. Fluff the biriyani gently with a fork before serving.

Nutrition Facts

Serving size	(2774.3g)

Amount per serving	% Daily Value*
Calories	2005.3

Total Fat 68.4g	0%
Saturated Fat 32.8g	0%
Polyunsaturated Fat 0.3g
Cholesterol 137.2mg	0%
Sodium 7393.3mg	0%
Total Carbohydrate 248.5g	0%
Dietary Fiber 33.2g	0%
Total Sugars 60.8g
Protein 107.4g	0%

Vitamin D 129.6IU	0%
Calcium 1324.1mg	0%
Iron 24.0mg	0%
Potassium 3720.6mg	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: 30.2%

Protein: 21.1%

Carbs: 48.7%