Vegan Biryani with soybean meat strips
A delicious vegan biryani cooked in the Instant Pot using soybean meat strips. The marinated plant-based meat cooks directly with basmati rice, resulting in a fragrant, hearty biryani.
Servings: 4
Calories: 457kcal
Ingredients
- 1.25 cups Basmati rice
- 2 cups water
For the marinade
- 10 mint leaves
- 2 tbsp cilantro chopped finely
- 1/4 cup coconut yogurt unsweetened and at room temperature
- 1 tsp ginger garlic paste
- 1 tsp salt
- 1 tsp red chili powder
- 3/4 tsp Garam Masala
- 1/2 tsp ground turmeric
- 1 tbsp lemon juice
- 2 tsp vegetable oil
- 200 grams soybean meat strips I have used neutral flavored meat strips here
For the Biryani
- 1.5 tbsp vegetable oil
- 1 bay leaf
- 1/2 inch cinnamon stick
- 3 cloves
- 3 green cardamoms
- 1 mace
- 2 green chilis slit lengthwise
- 1.25 cups onions finely chopped
- 1/2 tsp ginger garlic paste
- 1/4 cup cilantro finely chopped
- 10 mint leaves
- 3/4 tsp salt or adjust to your preference. Keep an eye on the salt because there is some in the marinade mix too
- 1/2 cup light coconut milk unsweetened
- 1 cup water
Instructions
Marinate the plant based meat strips
- To a mixing bowl, add the yogurt, oil, lemon juice, herbs, salt and ground spices.
- Using a balloon whisk, combine everything until smooth.
- Now, add the vegan meat strips, mix well until they are coated evenly.
- Cover and set aside for at least 30 minutes.
Soak the rice
- Towards the end of the 30 minutes, begin soaking the rice.
- Place the rice in a colander and wash it well to get rid of any residual starch. This step is a game changer!
- Combine the washed rice with 2 cups of water in a mixing bowl. Set aside for 20 minutes.
Prep the other ingredients
- While the rice soaks, prep and assemble the remaining ingredients.
- How to make vegan Biryani in the Instant Pot?
- Place the inner pot into the Instant Pot.
- Press SAUTE mode on HIGH and set the timer to 12 minutes.
- When the display reads HOT, add the oil and let it heat up for 20 to 30 seconds.
- Add all the whole spices now and let them splutter. This is called blooming the spices and helps bring out the flavor.
- Tip in the onions, mint, cilantro and ginger garlic paste. Combine and saute until onions are soft and glassy. This takes 2 to 3 minutes.
- Now, add the marinated plant based meat strips, mix well and continue to cook until the mixture is almost dry. This step is important and takes 2 to 3 minutes.
Pressure cooking
- Drain the rice in a colander. Add the soaked rice to the inner pot.
- Now, add the coconut milk, water and lemon juice. Stir once or twice.
- Press CANCEL.
- Ensure that the SEALING RING has been fitted properly into the Instant Pot lid.
- Close the Instant Pot and turn the VALVE to SEALING.
- Press PRESSURE COOK and set it to HIGH PRESSURE for 5 minutes.
- Allow the cooking cycle to complete.
- When the cooking cycle is complete, wait for 10 minutes and then do a gradual QUICK PRESSURE RELEASE.
- Wait for 5 minutes before opening the lid.
- After 5 minutes, open the lid, fluff the rice with a fork and serve hot.
Video
Notes
If you soak the rice for longer than mentioned here, the rice will be mushy.
Using low fat or thin coconut milk prevents BURN signal in the Instant Pot.
Since we are making this Biryani directly in the inner pot, the minimum quantity is 1.25 cups of rice.
Using low fat or thin coconut milk prevents BURN signal in the Instant Pot.
Since we are making this Biryani directly in the inner pot, the minimum quantity is 1.25 cups of rice.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
Nutrition
Calories: 457kcal | Carbohydrates: 65g | Protein: 12g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1873mg | Potassium: 264mg | Fiber: 6g | Sugar: 4g | Vitamin A: 448IU | Vitamin C: 13mg | Calcium: 98mg | Iron: 3mg
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