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Soy Curl Chick’n Biryani

Nicole Kearsley
Like chicken biryani, but vegan, this flavorful Indian rice dish hits the spot. I served this dish with shredded lettuce, cherry tomatoes, Vegan Riata and mango chutney. Don't skip the chutney because the juxtaposition of flavors was amazing. So yum.
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Main Course
Cuisine Indian, Vegan
Servings 3

Ingredients
  

Biryani

  • ½ bag Butler Soy Curls
  • 1 ½ cups Chick'n Flavored Vegetable Broth (or vegetable broth)
  • 1 piece Yellow Onion chopped
  • 2 tablespoons Fresh Ginger minced
  • 2 pieces Cloves Garlic minced
  • 2 teaspoons Garam Masala
  • 1 teaspoon Cumin
  • ½ teaspoon Turmeric
  • 1 teaspoon Chili Powder
  • ¼ cup Water
  • 1 cup Cooked Le Puy Lentils (green French lentils)
  • 1 cup Peas
  • 2 ½ cups Brown Rice cooked
  • 3 pieces Green Onions sliced
  • ½ cup Chopped Fresh Cilantro

Vegan Riata

  • ½ cup Vegan Sour Cream
  • ½ cup Vegan Mayonnaise
  • ½ cup Grated English Cucumber peeled
  • 1 tablespoon Lemon Juice
  • 2 tablespoons Fresh Mint finely chopped
  • 1 tablespoon Cilantro finely chopped
  • 1 piece Clove Garlic minced
  • ½ teaspoon Cumin ground
  • ¼ teaspoon Ground Coriander
  • ¼ teaspoon Onion Powder
  • ¼ teaspoon Salt

Instructions
 

Biryani

  • Place soy curls in a large bowl, break up a little so pieces are bite sized when rehydrated. Heat broth to boiling then pour over soy curls. Let sit for 10 minutes, drain and squeeze liquid from soy curls and pat dry.
  • In a large pan over a medium-high heat and 2 Tbsp oil (coconut oil if available) cook soy curls until browned, approximately 5 to 6 minutes. Remove from pan, set aside.
  • Add another 1 Tbsp oil to pan. Sauté onions until softened, approximately 3 to 4 minutes. Sprinkle with salt.
  • Return soy curls to pan and cook another 2 to 3 minutes. Add ginger and garlic and stir for 2-3 minutes.
  • Add the garam masala, cumin, turmeric, chili powder and stir for 2 minutes. Stir in 1/4 cup water.
  • Stir in the peas and cook until heated through, approximately 2 minutes. Add the lentils and stir for another minute.
  • Stir in the rice and cook until heated through and well combined, approximately 2 minutes. Stir in the green onions and Cilatro to combine. Remove from heat.
  • Serve Biryani with shredded lettuce and cherry tomatoes, drizzled with vegan raita and mango chutney.

Vegan Riata

  • Mix everything together.

Notes

VEGAN RIATA: Refrigerate for at least 30 minutes or longer, so the vours can develop.
SERVING: This recipe is a perfect addition to sandwiches or topping for salads.
LIGHTER VERSION: If you want a lighter version of this recipe, you can use hummus instead of mayo!
Keyword plant based, vegan