Vegetarian Goat Biryani

Experience the rich, aromatic flavors of Vegetarian Goat Biryani, a modern twist on a classic dish that marries bold spices with the satisfying texture of plant-based "goat" protein. This crowd-pleasing recipe layers fragrant basmati rice, infused with saffron and whole spices, over a spiced yogurt-marinated protein mixture, all simmered together to perfection. Enhanced with golden fried onions, fresh mint, and coriander, every bite is a celebration of authentic biryani flavors—with a vegetarian twist. Perfect for weeknight dinners or special occasions, this wholesome one-pot dish is as comforting as it is impressive, delivering all the taste without compromising on your dietary choices.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1.5 teaspoons Salt
• 400 grams Plant-based 'goat' protein
• 3 tablespoons Ghee or vegetable oil
• 2 large Onion, thinly sliced
• 2 tablespoons Ginger-garlic paste
• 1 cup Yogurt
• 1 tablespoon Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 0.5 cup Mint leaves, chopped
• 0.5 cup Coriander leaves, chopped
• 1 pinch Saffron strands
• 3 tablespoons Milk
• 2 tablespoons Lemon juice
• 4 Cardamom pods
• 6 Cloves
• 1 inch Cinnamon stick
• 1 Bay leaf

Directions

Step 1

Rinse the basmati rice in 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, adding 1 teaspoon of salt, cardamom, cloves, cinnamon stick, and bay leaf. Add the soaked rice and cook for 7-8 minutes until it's 70% cooked. Drain the rice and set it aside.

Step 3

Heat ghee or vegetable oil in a large pan over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnish.

Step 4

Add the ginger-garlic paste to the onions in the pan and sauté for 2 minutes until the raw smell disappears.

Step 5

Add the plant-based 'goat' protein to the pan and cook until it is browned and cooked through.

Step 6

Mix in the yogurt, biryani masala, turmeric powder, red chili powder, and 0.5 teaspoon of salt. Cook for another 5-7 minutes until the flavors meld together.

Step 7

Add chopped mint and coriander leaves, reserving some for garnish, then stir in the lemon juice. Cook for another minute.

Step 8

Warm the milk slightly and add saffron strands. Set this mixture aside to infuse.

Step 9

In a heavy-bottomed pot, layer half of the cooked rice, followed by the plant-based protein mixture, then the remaining rice.

Step 10

Drizzle the saffron milk over the top rice layer. Use a wooden spoon handle to make small holes in the rice to let the steam go through.

Step 11

Cover the pot tightly with a lid or aluminum foil. Cook on low heat for 20-25 minutes to let the flavors meld together.

Step 12

Turn off the heat and let the biryani rest for 10 minutes.

Step 13

Fluff the rice gently with a fork before serving.

Step 14

Garnish with reserved fried onions and chopped herbs before serving.

Nutrition Facts

Serving size	(2744.6g)

Amount per serving	% Daily Value*
Calories	2211.5

Total Fat 86.6g	0%
Saturated Fat 34.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 126.2mg	0%
Sodium 5281.1mg	0%
Total Carbohydrate 244.6g	0%
Dietary Fiber 51.8g	0%
Total Sugars 50.2g
Protein 124.9g	0%

Vitamin D 137.1IU	0%
Calcium 1700.2mg	0%
Iron 37.9mg	0%
Potassium 4437.3mg	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: 34.5%

Protein: 22.1%

Carbs: 43.3%