Vegetarian Chicken Dum Biryani

Experience the ultimate comfort food twist with this irresistible Vegetarian Chicken Dum Biryani, a plant-based rendition of the classic layered rice dish. Packed with fragrant basmati rice, tender plant-based chicken, and a medley of bold spices like garam masala and biryani masala, this recipe delivers all the authentic flavors without compromising on your vegetarian diet. Layers of golden caramelized onions, fresh mint, and coriander enhance its rich aroma, while a drizzle of saffron-infused milk adds a luxurious touch. Slow-cooking this biryani on "dum" locks in its tantalizing flavors, creating a perfectly steamed, aromatic masterpiece. Perfect for dinner parties or a hearty weekend meal, this vegetarian biryani pairs beautifully with a cooling raita or a crisp cucumber salad for a complete feast!

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1.5 teaspoons Salt
• 300 grams Plant-based chicken pieces
• 1 cup Yogurt
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 1.5 teaspoons Biryani masala
• 2 tablespoons Lemon juice
• 2 large Onion, thinly sliced
• 4 tablespoons Ghee or vegetable oil
• 0.5 teaspoon Saffron strands
• 3 tablespoons Warm milk
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves (cilantro)
• 1 teaspoon Cumin seeds
• 2 Bay leaves
• 4 Cloves
• 3 Cardamom pods

Directions

Step 1

Rinse basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice for 30 minutes.

Step 2

In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked, drained rice. Cook the rice until it is 70% cooked, about 5-7 minutes. Drain and set aside.

Step 3

In a bowl, mix plant-based chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, biryani masala, and lemon juice. Marinate for at least 20 minutes.

Step 4

In a large pan or skillet, heat ghee or vegetable oil over medium heat. Add cumin seeds, bay leaves, cloves, and cardamom pods. Sauté until the spices release their aroma.

Step 5

Add the sliced onions and sauté until golden and caramelized. Reserve half of the onions for layering and keep the rest in the pan.

Step 6

Add the marinated plant-based chicken to the pan. Cook until the pieces are well-coated with the spices and slightly browned.

Step 7

In a small bowl, soak saffron strands in warm milk. Set aside.

Step 8

In a large pot or Dutch oven for layering the biryani, start with a layer of the cooked plant-based chicken mixture.

Step 9

Add half of the semi-cooked rice over the chicken. Sprinkle half of the reserved caramelized onions, mint leaves, and coriander leaves.

Step 10

Drizzle half of the saffron milk over this layer. Repeat the layering with the remaining chicken mixture, rice, onions, mint, coriander, and saffron milk.

Step 11

Cover the pot with a tight-fitting lid or seal with an aluminum foil to trap the steam.

Step 12

Cook on low heat (dum) for 30 minutes, ensuring the flavors meld and the rice steams perfectly.

Step 13

After 30 minutes, remove from heat, let it rest for 10 minutes, and then gently fluff the biryani with a fork before serving.

Nutrition Facts

Serving size	(2577.8g)

Amount per serving	% Daily Value*
Calories	1930.3

Total Fat 82.6g	0%
Saturated Fat 40.5g	0%
Polyunsaturated Fat 0.1g
Cholesterol 161.7mg	0%
Sodium 5198.5mg	0%
Total Carbohydrate 203.5g	0%
Dietary Fiber 33.0g	0%
Total Sugars 37.0g
Protein 101.7g	0%

Vitamin D 135.7IU	0%
Calcium 1350.1mg	0%
Iron 25.5mg	0%
Potassium 3497.0mg	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: 37.8%

Protein: 20.7%

Carbs: 41.4%