Vegetarian Single Plate Chicken Biryani

Indulge in the mouthwatering flavors of our Vegetarian Single Plate 'Chicken' Biryani, a plant-based twist on the beloved classic that’s perfect for solo dining. This vibrant recipe pairs fragrant basmati rice with an aromatic blend of spices, including garam masala, cardamom, and cinnamon. Tender vegetables like carrots, peas, and bell peppers, along with protein-packed paneer or tofu, soak up a rich, yogurt-based masala for a burst of irresistible flavor. Layered with fresh mint and cilantro, this one-pan dish comes together in under an hour and delivers the same comforting warmth and complexity as traditional biryani, minus the chicken. Ideal for vegetarians seeking a hearty, spice-filled treat, this single-serving biryani is as satisfying as it is easy to make. Perfect for lunch or dinner, it’s a must-try for fans of Indian cuisine.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 1

Ingredients

• 0.5 cup Basmati rice
• 1 cup Water
• 1 tsp Salt
• 2 tbsp Olive oil
• 0.5 Onion, thinly sliced
• 2 Garlic cloves, minced
• 1 tsp Ginger, minced
• 0.5 Tomato, chopped
• 0.25 cup Carrot, diced
• 0.25 cup Green peas
• 0.25 cup Bell pepper, diced
• 0.25 cup Paneer or tofu, cubed
• 1 tsp Coriander powder
• 0.5 tsp Cumin powder
• 0.25 tsp Turmeric powder
• 0.5 tsp Garam masala
• 0.25 tsp Red chili powder
• 2 tbsp Yogurt
• 1 tbsp Mint leaves, chopped
• 1 tbsp Cilantro, chopped
• 1 Bay leaf
• 2 Cardamom pods
• 2 Cloves
• 0.5 inch Cinnamon stick

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak in water for about 15 minutes, then drain.

Step 2

In a pot, bring 1 cup of water to a boil. Add 1/2 teaspoon of salt and the soaked rice. Cook the rice until it is 90% cooked, then drain any remaining water. Set aside.

Step 3

In a pan, heat 2 tablespoons of olive oil over medium heat. Add the bay leaf, cardamom pods, cloves, and cinnamon stick, and sauté until aromatic.

Step 4

Add the sliced onion, and cook until golden brown. Stir in the minced garlic and ginger, cooking for another minute.

Step 5

Add the chopped tomato, carrots, green peas, and bell pepper. Cook until the vegetables are slightly tender.

Step 6

Stir in the cubed paneer or tofu, and add coriander powder, cumin powder, turmeric powder, garam masala, and red chili powder. Mix well to coat everything in the spices.

Step 7

Lower the heat, add the yogurt, and cook for 2-3 minutes until well combined with the vegetable mixture.

Step 8

Add the cooked rice to the pan, spreading it over the vegetable mixture. Sprinkle the chopped mint leaves and cilantro on top.

Step 9

Cover the pan with a tight-fitting lid, reducing the heat to low. Allow it to steam for about 10-15 minutes, letting the flavors meld together.

Step 10

Remove from heat and let it sit for another 5 minutes before carefully fluffing with a fork. Serve hot and enjoy your Vegetarian Single Plate 'Chicken' Biryani.

Nutrition Facts

Serving size	(737.1g)

Amount per serving	% Daily Value*
Calories	698.0

Total Fat 43.5g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 35.1mg	0%
Sodium 2460.6mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 11.3g	0%
Total Sugars 14.2g
Protein 22.3g	0%

Vitamin D 14.4IU	0%
Calcium 507.1mg	0%
Iron 6.8mg	0%
Potassium 994.2mg	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: 54.2%

Protein: 12.4%

Carbs: 33.4%