Vegetarian Chicken Biryani | Vegan Chicken Biryani | Biryani Recipes

Vegetarian Chicken Biryani or Vegetarian Mock chicken Biryani is a really a gift for vegetarians as it is very similar to the chicken biryani. This is prepared in the same way as that of the Chicken Biryani. First time my friend brought this to our office and it tasted great. So I started trying it in our home. My kids and my mother love this Biryani very much.

This Vegan chicken is made up of soya proteins, but is not the normal soya chunks. For those who want to know what is vegan chicken or vegetarian chicken, you can check the below link - What is Vegan chicken.  We get it in packets here as shown below.

You can also view some Biryani recipes
Chicken Biryani
Egg Biryani
Prawn Dum Biryani
Soya chunks Biryani

Lets see how to make the Vegetarian chicken Biryani.

Vegetarian Chicken Biryani

Preparation time:45 min  | Cook Time: 10 min | Serves: 4

Recipe Category: Rice | Recipe Cuisine: South Indian

Ingredients

Basmathi Rice - 3 cups
Vegetarian Chicken - 250 gms
Oil - 2 tsp
Ghee - 2 tbsp
Cardamom - 2 to 3
Cloves - 3 to 5
Cinnamon stick - 2 to 3 (1 inches)
Fennel seeds - 1/2 tsp
Star anise - 2 to 3
Bay leaf - 1
Onion - 2
Tomato - 1
Coriander leaves - 3 tsp
Green chillies - 3 (cut lengthwise)
Turmeric powder - 1/4 tsp
Shan Biryani Masala - 2 tbsp
Yogurt / curd - 1/4 cup
Water - 4.5 cups
Salt - as needed

Method

1. Soak the rice for 20 to 30 min. Heat oil in the cooker or vessel. When it is hot, add the spices - cardamom, cloves, cinnamon stick, fennel seeds, star anise, bay leaf and fry for few min.

2. Add the onion and ginger garlic paste and saute till the raw smell of the ginger garlic paste goes off. Add the coriander leaves and green chilli. Saute them well.

3. When the onion are translucent, add the tomatoes and salt. Cook till they become soft. Add the chilli powder, biryani masala powder, yogurt and mix them well.
4. Meanwhile, wash the vegetarian chicken and filter the water from the rice and keep it ready.

5. Mix the vegetarian chicken to the gravy and let them get coated well. Add the water and allow to boil. Check for the seasoning.
6. When the water is boiling, add the rice and cover the lid. Let it get cooked for 10 min. Open the lid and add ghee. Mix slowly, without breaking the rice grains.
7. Serve them hot.

Delicious Vegetarian chicken biryani is ready

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Naatu Kozhi Biryani / Country chicken Biryani

In my Naatu Kozhi Varuval post i have mentioned, that I do not know the difference between the country chicken and broiler chicken. Now I got to know that coz of my loving blogger friends of cookingvarieties and divya. Thank you friends. This recipe got from kitchen Tantra with slight variations.

Ingredients 1 (For Marination)

• Country Chicken - 1/2 kg
• Salt - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coconut oil - 2 tsp

Ingredients 2 ( For making masala)

• Tomato - 1
• Ginger garlic paste - 1 tsp
• Green chillies - 3 
• Coriander leaves - a handful
• Mint leaves - a handful
• Salt - 1/4 tsp
• Lemon - 2 tsp
• Yogurt - 1/2 cup (nearly 4 tsp)

Ingredients 3 (For Biryani)

• Biryani Rice - 3 cups
• Green chillies - 3 (cut lengthwise)
• Chilli powder - 1/2 tsp (optional)
• Onion - 3 (cut lengthwise)
• Tomato - 4
• Ginger garlic paste - 1 tsp
• Ghee - 5 tsp
• Water - 4.5 cups
• Salt - as per taste

Ingredients 4 (Spices - to fry)

• Cloves - 4 to 5
• Cinnamon stick - 3 (Crushed)
• Bayleaves - 3 (Crushed)
• Star anise - 3 to 4
• Cardamon - 2
• Fennel seeds - 1/4 tsp
• Oil - 3 tsp

Method

• Mix the ingredients mentioned in Ingredients 1 and marinate the chicken for 1 hr.

• Soak rice for 20 min.
• Make a paste of masala with the ingredients 2 and keep aside.

• In a pressure cooker, add oil and when hot, add the spices (ingredients 4) one by one and fry for a minute.

• Add the Onion, green chillies and salt and fry till translucent.
• Add the ginger garlic paste and tomato and saute till tomato becomes soft. 

• Now add in the marinated chicken and the masala paste.

• Cover and let it cook for 10 to 15 min in medium heat.
• If the chicken becomes dry, add little water. (Country chicken takes long time to cook).

• When the chicken is 3/4th cooked, add the washed rice and water.
• Check for the seasoning (like salt etc) and adjust it.

• When water starts boiling, close the lid and cover the hole with tumbler (no need to use weight) and cook in low flame for another 10 min.

• Open the lid, add in the ghee, mix slightly and serve the hot and spicy country chicken biryani.

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Dish name starts with N

South Indian Cooking Series by Anu

Soya Chunks Briyani

Ingredients

• Basmathi Rice - 3 cups
• Soya chunks - 250 gms
• Oil - 2 tsp
• Ghee - 2 tsp
• Cardamom - 2 to 3
• Cloves - 5
• Cinnamon Stick - 2 to 3 (1 inches)
• Fennel seeds - few
• Star anise - 2 to 3
• Bay leaf - 1
• Onion - 2
• Tomato - 1
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Garlic paste - 1 tsp
• Green chillies - 3 (Cut lengthwise)
• Chilli powder - 1 tsp
• Coriander powder - 1/2tsp
• Turmeric powder - 1/4 tsp
• Biryani Masala powder - 1/2 tsp (Optional)
• Salt - as needed
• Lemon juice -  1 tsp
• Water - 4.5 cups

Method

• Wash and soak the soya chunks for 30 min.
• Squeeze the water completely from it.
• Soak the rice for 15 to 20 min.
• In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
• Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
• Add the tomato pieces, mint and coriander leaves and saute well.
• Now add the soya pieces and fry. 
• Add all the powders mentioned in the ingredients and salt.
• When the gravy becomes thick, add the water and rice.
• Check for the seasoning and add the lemon juice and close the lid.
• Keep the flame in low for 10 min and switch off.
• Open the lid, add the ghee and mix the briyani.
• Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc...

Note:

Instead of Briyani Masala, garam masala can be added.

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Prawn Rice Sevai Briyani

Ingredients

• Rice Sevai - 1.5 cup
• Prawns - 1/2 kg (washed and cleaned)
• Fennel seeds - 1/4 tsp
• Cardamom - 3
• Star anise - 4
• Cloves - 1 tsp
• Cinnamon Stick - 1 stick (crushed)
• Brinji leaf - 1
• Ginger Garlic Paste - 1.5 tsp
• Green chillies - 3
• Onion - 2 (cut lengthwise)
• Tomato - 1 (chopped finely)
• Mint leaves - 1/2 cup
• Coriander leaves - 1/2 cup
• Turmeric Powder - 1/4 tsp
• Chilli powder - 1 tsp
• Coriander powder - 1.5 tsp
• Garam Masala Powder - 1 tsp
• Salt -  as per taste
• Oil - 1 tsp
• Ghee - 2 tsp

Method

• In a large pan, add rice sevai, 1/2 tsp salt and hot water (just after boiling the water, immediately pour to rice sevai).
• Close it and keep it for 5 min.
• Drain the water completely and keep aside.
• Now in a large pan, add oil, all the spices, brinji leaf, onion, ginger garlic paste, green chillies.
• Fry till the onion becomes translucent, now add the tomato, mint leaves, coriander leaves and when tomato becomes soft, add the prawns.

• Add the all the powders specified in ingredients and salt and saute well till the prawns becomes curly in shape.
• If needed, add little water to cook the prawns.
• Now add in the sevai and mix well and keep in heat for 2 to 3 mins and add ghee mix again and serve hot, garnishing with corinader leaves.
• If needed, lemon juice can be added. (optional).

Chicken Briyani

Ingredients

• Basmathi Rice - 3 cups
• Chicken - 1/2 kg (cut to medium sized pieces)
• Oil - 2 tsp
• Ghee - 2 tsp
• Cardamom - 2 to 3
• Cloves - 5
• Cinnamon Stick - 2 to 3 (1 inches)
• Fennel seeds - few
• Star anise - 2 to 3
• Bay leaf - 1
• Onion - 2
• Tomato - 1
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Garlic paste - 1 tsp
• Green chillies - 3 (Cut lengthwise)
• Chilli powder - 1 tsp
• Coriander powder - 1/2tsp
• Turmeric powder - 1/4 tsp
• Biryani Masala powder - 1/2 tsp
• Salt - as needed
• Lemon juice -  1 tsp
• Water - 4.5 cups

Method

• Wash the chicken with salt and keep aside.
• Soak the rice for 15 to 20 min.
• In the pressure cooker, add the oil and when hot, add the cardamom, cinnamon stick, star anise, fennel seeds, cloves and Bay leaf and fry for 1 min.
• Now add the ginger garlic paste, green chillies, onion and fry for another few min till the onion becomes translucent.
• Add the tomato pieces, mint and coriander leaves and saute well.
• Now add the chicken pieces and fry. 
• No need to add water, as the chicken leaves water.
• Add all the powders mentioned in the ingredients and salt.
• When the gravy becomes thick, add the water and rice.
• Check for the seasoning and add the lemon juice and close the lid.
• Keep the flame in low for 10 min and switch off.
• Open the lid, add the ghee and mix the briyani.
• Serve hot with any side dishes/gravy like Prawn gravy, Thayir pachadi etc...

Cauliflower Briyani (Cauliflower Biryani)

Ingredients

• Cauliflower - 1
• Green Peas - 1 cup
• Briyani Rice - 2 cups
• Cloves - few (6 to 8)
• Cardamom - 2
• Cinnamon stick - 1 crushed
• Fennel seeds - 1/4 tsp
• Star anise - 2 to 3
• Bay leaf  - 2
• Mint leaves - a handful
• Corinader leaves - a handful
• Onion - 1 cut lengthwise
• Tomato - 1
• Ginger Garlic paste - 1 tsp
• Green chillies - 2
• Chilli powder - 1 tsp
• Corinader powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Everest Briyani Masala powder - 1/2 tsp
• Salt - as needed
• Lemon/vinegar - 1 tsp
• Oil - 2 tsp
• Ghee - 2 tsp
• Water - 3 cups

Method

• Soak the Briyani rice for 15-20 min.
• Cook the rice (half cooked) with 2 cups water separately and keep aside.
• Cut the flower to 2 to 3 inch size florets.
• Make a paste with coriander and mint by grinding it in mixie.
• In cooker, add oil, and when it is hot, add the cloves, cardamom, cinnamon stick, fennel seeds, star anise, bay leaf and fry for a min.
• Now add in the onion, tomato, green chillies and ginger garlic paste and saute well till the raw smell of ginger garlic paste goes off.
• Add the coriander-mint paste.
• Now add the cauliflower florets and green peas and add in the powders and salt and 2 cup water.
• Allow to cook till the cauliflwer are half cooked and the gravy becomes little thick.
• Now add the half coooked rice and mix well with cauliflower gravy.
• Add the lemon juice at this stage.
• Close the cooker lid and cook in low heat for 10 min.
• Switch off and add ghee, mix well and serve hot.

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Prawn Dham Briyani

Ingredients  

• Prawn - 1kg 
• Basmati rice - 2 cup 
• oil - 4 tsp 
• ghee - 2 tsp 
• cinnamon stick - 2 
• cloves - 5 
• sombu - 1 tsp 
• cardomon - 2 
• bay leaf - 1 
• onion - 1 (big) - nicely chopped 
• green chilli - 5 nicely chopped 
• cilantro - 1/2 cup 
• pudhina - 1/2 cup 
• ginger-garlic paste - 2 tsp 
• turmeric powder - 1/4 tsp 
• salt - as per taste 
• tomato paste - 1 cup 
• coconut paste - 1/2 cup 
• lemon - 1 
• cashews - 10

Method

• In a cooker, add oil and put cardomon, sombu, cinnamon stick, cloves, bay leave, onion and green chilli and saute well. 
• Add the cilantro, pudhina, ghee, ginger-garlic paste and saute until the oil come out. 
• Now add the prawns, turmeric powder, salt and cook for 2 minutes. 
• Add the tomoto paste, coconut paste and again cook for 2 more minutes. 
• After this add the rice and fry for few minutes and add the water, lemon juice and allow it to boil. 
• When the water starts boiling, check for the seasoning and keep the stove in sim and close the cooker lid with tumbler ( not with the whistle).
• Cook for 15 minutes and switch off the stove. 
• Open the cooker lid and add the fried cashews and serve hot with raitha.

Egg Briyani (Muttai Briyani)

Ingredients

• Egg - 6 (Boiled) 
• Briyani Rice - 2 Cups 
• Water - 3 Cups 
• Coconut milk - 1/2 cup 
• Yogurt - 1/2 cup 
• Cardomon - 2 
• Cinnamon stick - 2 
• Cloves - 5 to 6 
• Bay leaf - 1 
• Star Anise - 2 to 3 
• Oil - 2 tsp 
• Ghee - 4 tsp 
• Turmeric powder - a pinch 
• Red chilli powder - 1 tsp 
• Coriander powder - 1 tsp 
• Garam masala powder - 1/2 tsp 
• Mint leaves - 1 cup 
• Coriander leaves - 1 cup
• Onion - 2 chopped lengthwise nicely 
• Ginger garlic paste - 2 tsp 
• Green chillies - 4 (cut lengthwise) 
• Red colour ( or kesari powder) - 1 pinch 
• Salt as per taste 
• Cilantro for garnishing 

 Method 

• In a pressure cooker, add the oil and fry all the masala items, onions, green chillies, ginger garlic paste.
• When Onions become soft, add mint leaves and coriander leaves and saute well.
• When they are well cooked, add the curd and again cook for 3 mts.
• Now add the coconut milk, salt, turmeric powder, chilli powder, coriander powder, garam masala powder and cook till the gravy becomes thick.
• Now add the ghee, eggs, soaked rice.
• Fry for 2 to 3 mts and add the water and allow it to boil.
• When the water starts boiling, check for the seasoning and close the lid.
• When the cooker starts whistling ( 3 whistle), turn the stove to simmer, and allow to cook for 10 mts.
• Open the lid, add the kesari powder mixed with little warm water and pour it to the briyani and mix thoroughly. (be careful not to damage the eggs)
• Garnish with cilantro and serve hot.

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