Vegetarian Traditional Mutton Biryani

Experience the irresistible flavors of a classic biryani, reimagined with a plant-based twist in this Vegetarian Traditional Mutton Biryani recipe. Featuring fragrant basmati rice layered with a richly spiced, savory plant-based mutton substitute, this dish captures the authentic essence of a traditional mutton biryani while remaining entirely vegetarian. Enhanced with warm Indian spices, fried onions, fresh herbs like mint and coriander, and a touch of saffron-infused milk for added aroma and color, this recipe is a celebration of flavor and texture. The slow "dum" cooking technique locks in the layers of flavor, making it a show-stopping centerpiece for any occasion. Perfectly paired with cooling raita or a crisp side salad, this biryani is a must-try for anyone seeking a hearty, meatless indulgence that stays true to its roots.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 300 grams Plant-based mutton substitute
• 1 cup Plain yogurt
• 4 tablespoons Vegetable oil
• 2 medium Onions, thinly sliced
• 2 medium Tomatoes, finely chopped
• 1 teaspoon Garlic paste
• 1 teaspoon Ginger paste
• 2 Green chilies, slit lengthwise
• 1 teaspoon Coriander powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala powder
• 0.25 cup Fresh mint leaves
• 0.25 cup Fresh coriander leaves
• 0.25 cup Milk
• 0.25 teaspoon Saffron strands
• 4 pieces (of each) Whole spices (cardamom pods, cloves, cinnamon stick, bay leaf)
• 2 teaspoons Salt
• 4 cups Water

Directions

Step 1

Wash the basmati rice thoroughly under running water and soak it in water for 20 minutes. Drain and set aside.

Step 2

Heat 2 tablespoons of vegetable oil in a large pan. Add the whole spices (cardamom pods, cloves, cinnamon stick, and bay leaf) and sauté for 1 minute until fragrant.

Step 3

Add the sliced onions and sauté until they turn golden brown. Remove half of the fried onions and set them aside for garnishing.

Step 4

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

Step 5

Stir in the chopped tomatoes and cook until they become soft and the oil separates.

Step 6

Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well to form a spice paste.

Step 7

Add the plant-based mutton substitute to the pan and cook for 5 minutes, ensuring the pieces are coated well with the spices.

Step 8

Whisk the yogurt and gradually add it to the pan, stirring continuously to prevent curdling. Add salt and mix everything thoroughly.

Step 9

In another large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt and the soaked basmati rice. Cook the rice until it's 70% done (it should still have a bite). Drain and set aside.

Step 10

Heat the milk slightly and dissolve the saffron strands in it. Set aside.

Step 11

In a heavy-bottomed pot or a biryani pot, layer half of the cooked rice at the bottom. Add a layer of the cooked mock mutton mixture on top, followed by a sprinkling of mint and coriander leaves. Repeat with the remaining rice, mock mutton, and herbs.

Step 12

Drizzle the saffron-infused milk over the top layer of rice. Sprinkle the reserved fried onions.

Step 13

Cover the pot with a tight-fitting lid. If needed, seal the edges with dough to trap steam. Cook the biryani on low heat for 20 minutes (this process is called 'dum' cooking).

Step 14

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

Step 15

Gently mix the layers with a spoon before serving. Serve hot with raita or a side salad.

Nutrition Facts

Serving size	(2733.0g)

Amount per serving	% Daily Value*
Calories	2043.0

Total Fat 93.9g	0%
Saturated Fat 14.7g	0%
Polyunsaturated Fat 33.8g
Cholesterol 20.2mg	0%
Sodium 6551.2mg	0%
Total Carbohydrate 220.9g	0%
Dietary Fiber 37.9g	0%
Total Sugars 47.0g
Protein 88.5g	0%

Vitamin D 144.4IU	0%
Calcium 1335.5mg	0%
Iron 27.7mg	0%
Potassium 3961.2mg	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: 40.6%

Protein: 17.0%

Carbs: 42.4%