Vegan Mutton Biryani in a Rice Cooker
This home-style rice cooker aromatic Vegan Mutton Biryani is loaded with warm spices, herbs and fragrant basmati rice, all paired with a refreshing raita.
Servings: 4
Ingredients
Mutton Marinade
- 2 cups vegan mutton or any other plant based protein
- 1 red onion
- 1/2 cup fried shallots
- 3 cloves garlic minced
- 2 tsp ginger paste
- 1 green chili
- 1 tomato
- 2 tsp coriander powder
- 2 tsp kashmiri chili powder
- 1.5 tbsp garam masala
- 1/4 tsp turmeric
- 1 tbsp biryani masala optional
- 1/4 tsp black pepper
- 200 ml coconut cream
- 1/2 cup mint leaves
- salt to taste
Biryani
- 1.5 cups long grain basmati rice
- 2 cups water
- 2 bay leaves
- 5 cloves
- 1 star anise
- 1 cinnamon stick
- 5 cardamom
Garnish
- chopped coriander
- fried shallots
- vegan raita
Instructions
- Wash basmati rice until the water runs clear. Soak in 2 cups water which you will then use to cook the biryani later.
- Slice onions and chop tomatoes finely.
- Mix the vegan mutton with aromatics, spices, coconut cream and give them all a good mix in the rice cooker. Marinate for about 1 hour – overnight for deeper flavour (this step is optional if you want a quick biryani).
- Add oil and mix well. Cook on saute mode for 10 minutes.
- Layer the rice and water on top, followed by whole spices and mint leaves. Cover the lid and cook on white rice mode.
- When that's cooking, make your vegan raita.
- Once the rice is done, let it stay in the heat for 10-15 minutes. Mix in chopped coriander and stir the biryani evenly.
- Garnish with more coriander and serve with vegan raita. Enjoy!