Vegetarian Chicken Tikka Biryani

Experience the irresistible flavors of Vegetarian Chicken Tikka Biryani, a plant-based twist on the classic Indian delicacy! This vibrant dish combines fragrant basmati rice, spiced plant-based chicken, and a medley of aromatic herbs and spices like biryani masala, saffron, and garam masala. Layers of marinated vegetarian chicken, sautéed onions, and perfectly cooked rice are infused with bold flavors and slow-cooked to perfection for a mouthwatering one-pot meal. Garnished with fried onions and fresh mint, this vegetarian biryani is ideal for both weeknight dinners and celebratory feasts. Savor the authentic taste of biryani, now made deliciously meat-free!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 2 tsp Salt
• 2 tbsp Oil
• 1 large, sliced Onion
• 1 large, chopped Tomato
• 1 tbsp Ginger-garlic paste
• 2 sliced Green chilies
• 300 grams Vegetarian chicken pieces (plant-based)
• 1 cup Yogurt
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tsp Biryani masala
• 1 handful, chopped Mint leaves
• 1 handful, chopped Coriander leaves
• 1 pinch Saffron strands
• 2 tbsp Milk
• 1 tbsp Lemon juice
• 1 Bay leaf
• 1 Cinnamon stick
• 3 Cloves
• 2 Green cardamom

Directions

Step 1

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

Step 2

In a large pot, bring 4 cups of water to a boil. Add 1 tsp salt and the soaked and drained rice. Cook until the rice is 70% cooked, about 5-6 minutes. Drain and set aside.

Step 3

In a large skillet, heat 2 tbsp oil over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnishing.

Step 4

To the remaining onions in the skillet, add the ginger-garlic paste and sliced green chilies. Sauté for 1-2 minutes.

Step 5

Add chopped tomato to the pan and cook until it becomes soft.

Step 6

In a bowl, mix the vegetarian chicken pieces with yogurt, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, and biryani masala.

Step 7

Add the seasoned vegetarian chicken mixture to the pan and cook for 5-7 minutes until the flavors are well blended.

Step 8

In a small bowl, soak saffron strands in 2 tbsp of warm milk and set aside.

Step 9

In a heavy-bottomed pot, layer half of the cooked rice at the bottom. Top with the vegetarian chicken mixture, spreading evenly. Add half of the chopped mint and coriander leaves.

Step 10

Layer the remaining rice over the mixture. Sprinkle with prepared saffron milk, remaining mint and coriander leaves, fried onions, and lemon juice.

Step 11

Cover the pot with a tight-fitting lid or seal with foil. Cook on low heat for 15-20 minutes to allow the flavors to meld and the rice to fully cook.

Step 12

Let the biryani stand for 5 minutes off the heat before serving. Gently fluff with a fork and serve hot.

Nutrition Facts

Serving size	(2472.8g)

Amount per serving	% Daily Value*
Calories	1653.8

Total Fat 53.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 0.3g
Cholesterol 17.4mg	0%
Sodium 8079.0mg	0%
Total Carbohydrate 201.0g	0%
Dietary Fiber 27.3g	0%
Total Sugars 49.1g
Protein 97.7g	0%

Vitamin D 130.6IU	0%
Calcium 1060.6mg	0%
Iron 22.4mg	0%
Potassium 2742.5mg	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: 28.7%

Protein: 23.3%

Carbs: 48.0%