Vegetarian Mutton Biriyani

Experience the rich and aromatic flavors of Vegetarian Mutton Biriyani, a plant-powered twist on a timeless classic. This hearty dish brings together silky basmati rice, tender vegetarian mutton made from soy or seitan, and a vibrant blend of spices, including garam masala, biryani masala, and saffron-infused milk. Layers of slow-cooked goodness are enhanced with caramelized onions, fresh herbs like mint and coriander, and a tantalizing "dum" cooking technique for that authentic biriyani flavor. Perfect for vegetarians craving the essence of traditional mutton biriyani, this recipe is both indulgent and wholesome, making it ideal for festive gatherings or comforting weeknight dinners. Pair it with cooling raita or a crisp side salad for a meal that’s as balanced as it is satisfying.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Vegetarian mutton (soy or seitan based)
• 0.5 cup Yogurt
• 2 large Onion
• 2 medium Tomato
• 2 tablespoons Ginger garlic paste
• 3 pieces Green chilies
• 0.5 cup Mint leaves
• 0.5 cup Coriander leaves
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 tablespoon Biryani masala
• 2 teaspoons Salt
• 3 tablespoons Oil
• 2 tablespoons Ghee
• 2 pieces each Whole spices (bay leaves, cinnamon, cloves, cardamom)
• 0.5 teaspoon Saffron strands
• 0.25 cup Warm milk
• 4 cups Water

Directions

Step 1

Rinse the basmati rice in cold water until the water runs clear, then soak it in enough water for 30 minutes and drain.

Step 2

Heat 2 tablespoons of oil in a large pot over medium heat. Add the whole spices and sauté until fragrant, about 1-2 minutes.

Step 3

Add sliced onions and cook until golden brown. Remove half of the onions and set aside for garnish.

Step 4

Add ginger garlic paste to the pot and sauté for a minute until the raw smell disappears.

Step 5

Add chopped tomatoes, green chilies, turmeric powder, red chili powder, garam masala, and biryani masala. Cook until the tomatoes become soft and the oil separates.

Step 6

Stir in the vegetarian mutton and cook for 5-7 minutes until well coated with the spices.

Step 7

Add yogurt, mint leaves, coriander leaves, and salt. Mix well and cook for another 3-4 minutes.

Step 8

In a separate large pot, bring 4 cups of water to a boil. Add the soaked and drained rice, a teaspoon of salt, and 1 tablespoon of oil. Cook until the rice is 70% cooked. Drain and set aside.

Step 9

Layer the cooked vegetarian mutton mixture with the partially cooked rice in the pot.

Step 10

Warm the milk and dissolve the saffron strands in it. Pour this saffron milk over the rice.

Step 11

Drizzle ghee over the top, cover tightly with a lid, and reduce the heat to low. Cook on dum (slow steam) for 15 minutes.

Step 12

Remove the lid, add the fried onions set aside earlier for garnish, and let it rest for 5 minutes.

Step 13

Fluff the biriyani gently with a fork and serve hot with raita or a side salad.

Nutrition Facts

Serving size	(2719.4g)

Amount per serving	% Daily Value*
Calories	2162.1

Total Fat 93.8g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 0.2g
Cholesterol 92.3mg	0%
Sodium 8697.9mg	0%
Total Carbohydrate 251.5g	0%
Dietary Fiber 27.9g	0%
Total Sugars 57.5g
Protein 101.5g	0%

Vitamin D 83.3IU	0%
Calcium 1074.0mg	0%
Iron 26.3mg	0%
Potassium 3501.0mg	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: 37.4%

Protein: 18.0%

Carbs: 44.6%