Chickfree Biryani

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Hard

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Ingredients

  • For the rice:
  • 1.5 cups - long-grain rice like Basmati
  • 2.5 cups - water or vegetable stock
  • 2 - cloves
  • 2 - cardamom pods
  • A bay leaf
  • Salt to taste
  • For the gravy:
  • 1 - 8-oz package of seitan
  • 1/2 block - silken tofu
  • Juice of half a lemon
  • 6 cloves - garlic, minced
  • 1-inch piece - ginger, minced
  • 1 cup - loosely packed coriander leaves and stems
  • 2 - green chillies
  • 1/4 -red onion, chopped
  • 1 cup - tomato puree
  • 1 tbsp - garam masala powder
  • 1/2 tsp - turmeric
  • 1/2 tsp - red chilli powder (optional)
  • 1 - large onion thinly sliced
  • 1 tbsp - canola oil
  • Salt to taste

How to Make Chickfree Biryani

  • Add the cloves, cardamom, bay leaf and salt to the water, bring to a boil, then add the rice and bring back to a boil.
  • Lower the heat, cover and allow to cook for 10 minutes. Turn off heat.
  • Heat the oil in a skillet. Add the sliced onions and cook over medium-high heat, stirring frequently, for about 10 minutes until they are golden-brown and caramelized.
  • 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.
  • Saute until the tomato turns darker and begins to express oil.
  • Add the seitan along with the marinade, stir together well and bring to a boil. Then lower the heat and allow the mixture to simmer for about 15 minutes or until the flavours have merged well. Add salt to taste.
  • Take the cooked rice and gently spread it on top of the gravy in an even layer.
  • Close the skillet with a tight-fitting lid, ensure the heat is still turned to low, and allow the biryani to cook for another 10 minutes. If you like some additional colour 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.
  • Turn off the heat and allow the biryani to stand for at least 10 minutes before opening.
  • Garnish with the fried onions you had reserved and the coriander leaves. You can also saute a few cashew nuts and raisins in a smidgen of oil until the raisins are plumped up and the nuts golden, and then sprinkle them on top of the biryani for a fabulous final touch.

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