Vegan “Indian Chicken Biryani” 🍗

Name: Vegan “Indian Chicken Biryani” 🍗
Yield: 1 serving
Cuisine: American
Ingredients: 1 cup basmati rice; 2 Granovita legume cutlets; 1 onion; Garlic powder, to taste; 2 small tomatoes; 1 small head of cauliflower; 1 carrot; 1/2 cup thick coconut milk; Juice of half an orange; Water; Olive oil; Ginger, to taste; Turmeric, to taste; Kala namak salt, to taste

Alberto Díaz @Alberto_Diaz

Alicante

Vegan “Indian Chicken Biryani” made with basmati rice, vegetable cutlets, onion, garlic, cauliflower, carrot, thick coconut milk, orange juice, olive oil, ginger, turmeric, and kala namak salt.

Alberto Díaz @Alberto_Diaz

Alicante

Vegan “Indian Chicken Biryani” made with basmati rice, vegetable cutlets, onion, garlic, cauliflower, carrot, thick coconut milk, orange juice, olive oil, ginger, turmeric, and kala namak salt.

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Ingredients

1 serving

1 cupbasmati rice
2Granovita legume cutlets
1onion
Garlic powder, to taste
2small tomatoes
1small head of cauliflower
1carrot
1/2 cupthick coconut milk
Juice of half an orange
Water
Olive oil
Ginger, to taste
Turmeric, to taste
Kala namak salt, to taste

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Steps

1

Optionally, soak the rice overnight.
2

In a pot, fry the chopped onion until golden brown.
3

Add the garlic and fry for a couple more minutes.
4

Add the chopped vegetables, ginger, turmeric, and salt. Stir well and fry for a couple more minutes.
5

Add the coconut milk, seeded and chopped tomatoes, and orange juice. Fry until the vegetables are soft, stirring occasionally.
6

Rinse the rice, add it to the pot, stir well, and fry for 1 more minute.
7

Add half a cup of water and boil until the water evaporates, stirring occasionally.
8

Strain the mixture well (optionally saving the broth). It should be as dry as possible before serving.
9

Soak the cutlets in the leftover broth (or another liquid) for about 10 minutes, drain them, and cook them fried, grilled, or as preferred (I fried them for 1 minute).
10

Chop the cutlets and serve them with the rice mixture.