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Vegan Chicken Biryani - Holy Cow! Vegan Recipes

This recipe provides instructions for making a vegan chicken biryani using seitan as a meat substitute. The biryani includes basmati rice layered with a gravy containing seitan marinated in a tofu, ginger and garlic sauce and spices like garam masala and turmeric. The rice and gravy are cooked together until the flavors have merged well. It is garnished with fried onions, coriander and optional toasted nuts and raisins.

Uploaded by

Samuel David
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115 views2 pages

Vegan Chicken Biryani - Holy Cow! Vegan Recipes

This recipe provides instructions for making a vegan chicken biryani using seitan as a meat substitute. The biryani includes basmati rice layered with a gravy containing seitan marinated in a tofu, ginger and garlic sauce and spices like garam masala and turmeric. The rice and gravy are cooked together until the flavors have merged well. It is garnished with fried onions, coriander and optional toasted nuts and raisins.

Uploaded by

Samuel David
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Vegan Chicken Biryani - Holy Cow!

Vegan Recipes 7/4/21, 4:24 PM

Vegan Chicken Biryani


A very authentic tasting vegan chicken biryani with seitan as a meat
substitute.

Prep Time Cook Time Total Time


20 mins 30 mins 50 mins

Course: Main Cuisine: Indian Servings: 8 Calories: 253kcal


5 from 3 votes
Author: Vaishali · Holy Cow! Vegan Recipes

Ingredients
For the rice
1 ½ cups Basmati rice (or any long-grain rice, washed in running water until clear)
2 ½ cups water or vegetable stock
2 cloves
2 cardamom pods
A bay leaf
Salt to taste

For the gravy


18 oz seitan
8 oz silken tofu
Juice of half a lemon
6 cloves garlic , minced
1 inch ginger , minced
1 cup cilantro (loosely packed)
2 green chillies
1 ¼ onions (thinly slice 1 onion and chop the remaining ¼th)
1 cup tomato puree
1 tbsp garam masala powder
½ tsp turmeric
½ tsp red chilli powder (optional)
1 tbsp vegetable oil
Salt to taste
Cilantro (for garnish)

Instructions
1. Make the rice by placing the water in a pot along with the cardamom and bay leaves. Bring
it to a boil, then turn the heat down to a simmer. Cover and let the rice cook 10 minutes.
Turn off and let stand.
2. Place the tofu, lemon juice, ginger, garlic, green chili peppers, chopped onion and
coriander leaves in a blender and grind to a fairly smooth paste.
3. Drain the seitan and place it in a bowl. Pour the tofu-ginger-garlic marinade over it and

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Vegan Chicken Biryani - Holy Cow! Vegan Recipes 7/4/21, 4:24 PM

toss with a spoon till all the pieces are thoroughly coated. Set aside for at least an hour.
4. Heat the oil in a skillet. Add the sliced onions and cook over medium-high heat, stirring
frequently, until they are golden-brown and caramelized, about 10 minutes.
5. Remove half the onions to a bowl and reserve. To the remaining onions, add the garam
masala, turmeric and chilli powders and stir well for a few seconds. Add the tomato puree.
6. Saute until the tomato turns darker and begins to express oil.
7. Add the seitan along with the marinade, stir together well, bring to a boil. Then lower the
heat to low and allow the mixture to simmer for about 15 minutes or until the flavors have
merged well. Add salt to taste.
8. Take the cooked rice and gently spread it on top of the gravy in an even layer.
9. Close the skillet with a tight-fitting lid, ensure the heat is still turned to low, and allow the
biryani to cook another 10 minutes. If you like some additional color in your biryani, mix 2
tbsp of soymilk with a few strands of saffron or a generous pinch of turmeric and sprinkle
on top of the rice before putting on the lid.
10. Turn off the heat and allow the biryani to stand at least 10 minutes before opening.
Garnish with the fried onions you had reserved and the coriander leaves. I also love
sauteing a few cashew nuts and raisins in a smidgen of oil until the raisins are plumped up
and the nuts golden, and then sprinkling them on top of the biryani for a fabulous final
touch.

Nutrition
Calories: 253kcal | Carbohydrates: 37g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Potassium:
285mg | Fiber: 3g | Sugar: 3g | Vitamin A: 302IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 2mg

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