Vegetarian Lamb Biryani

Indulge in the rich and aromatic flavors of Vegetarian Lamb Biryani, a plant-based twist on the classic Indian dish. This recipe combines fragrant basmati rice, a tender plant-based lamb alternative, and an array of bold spices, including biryani masala, saffron, and whole garam masala spices like cinnamon and cardamom. Layers of spiced plant-based meat and rice are enhanced with fresh herbs, fried onions, and a drizzle of saffron-infused milk, then slow-cooked to perfection, delivering an irresistible medley of textures and flavors. Perfect for vegetarians and vegans who crave traditional Indian cuisine, this biryani is both hearty and satisfying, making it an elegant centerpiece for your next gathering.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 300 grams plant-based lamb meat alternative
• 1 large onion, thinly sliced
• 2 medium tomatoes, chopped
• 1 cup plain yogurt
• 2 tablespoons ginger-garlic paste
• 2 green chili, slit
• 2 tablespoons biryani masala
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 cinnamon stick
• 3 cardamom pods
• 4 cloves
• 2 bay leaf
• 0.5 teaspoon saffron strands
• 1 tablespoon milk
• 0.5 cup fresh coriander leaves, chopped
• 0.5 cup fresh mint leaves, chopped
• 0.5 cup fried onions
• 3 tablespoons ghee
• 0 to taste salt
• 4 cups water

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. Add a pinch of salt, bay leaf, cardamom pods, cinnamon stick, and cloves.

Step 3

Once the water is boiling, add the soaked rice and cook until 70% cooked (about 7-8 minutes). Drain and set aside.

Step 4

Soak the saffron strands in warm milk and set aside.

Step 5

Heat 2 tablespoons of ghee in a large pan over medium heat. Add the plant-based lamb meat alternative and sauté until lightly browned. Remove and set aside.

Step 6

In the same pan, add the remaining ghee and fry the sliced onion until golden brown.

Step 7

Add the ginger-garlic paste and green chilies, sauté for 1-2 minutes until aromatic.

Step 8

Stir in the chopped tomatoes, turmeric powder, red chili powder, biryani masala, and salt to taste.

Step 9

Cook until the tomatoes are soft and oil begins to separate from the mixture.

Step 10

Add the yogurt, mixing well, followed by the sautéed plant-based lamb. Cook for another 5 minutes, allowing the flavors to meld.

Step 11

In a large heavy-bottomed pot or Dutch oven, spread a layer of the cooked rice followed by a layer of the plant-based lamb mixture.

Step 12

Sprinkle some chopped mint, coriander, and fried onions. Repeat the layering process, ending with a layer of rice.

Step 13

Drizzle the saffron milk over the top layer of rice.

Step 14

Cover the pot and seal it with aluminum foil or a tight-fitting lid. Cook on low heat for 20 minutes.

Step 15

Once done, let it rest for 10 minutes before gently fluffing the biryani with a fork.

Step 16

Serve hot, garnished with additional fried onions, mint, and coriander leaves.

Nutrition Facts

Serving size	(2825.6g)

Amount per serving	% Daily Value*
Calories	2057.5

Total Fat 90.8g	0%
Saturated Fat 46.0g	0%
Polyunsaturated Fat 0.1g
Cholesterol 136.0mg	0%
Sodium 4326.5mg	0%
Total Carbohydrate 226.7g	0%
Dietary Fiber 45.5g	0%
Total Sugars 51.0g
Protein 100.9g	0%

Vitamin D 124.1IU	0%
Calcium 1504.2mg	0%
Iron 40.3mg	0%
Potassium 4773.9mg	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: 38.4%

Protein: 19.0%

Carbs: 42.6%