Plant Keema Biryani
Fragrant, layered keema biryani using Plant Meat's mince — slow-cooked with whole spices, saffron, and crispy onions. It disappears into the dish like it was always meant to be there.
Ingredients
- 300g Plant Meat Keema Mince
- 2 cups Basmati rice (soaked)
- 3 large Onions (thinly sliced)
- 2 Tomatoes (chopped)
- ½ cup Yogurt (or plant-based)
- 2 tbsp Ginger-garlic paste
- 1.5 tbsp Biryani masala
- 1 pinch Saffron in warm milk
- as needed Whole spices (bay leaf, cardamom, cloves, cinnamon)
- 4 tbsp Ghee / oil
- generous handful Fresh mint & coriander
- to taste Salt
Method
- 1
Soak basmati rice for 30 minutes, then parboil with whole spices until 70% cooked. Drain and set aside.
- 2
Deep-fry sliced onions until golden and crispy. Reserve half for layering.
- 3
In the same pot, sauté ginger-garlic paste, then add chopped tomatoes and cook until soft.
- 4
Add Plant Meat Keema Mince, breaking it apart. Cook on high heat for 5 minutes until browned.
- 5
Stir in biryani masala, yogurt, and remaining fried onions. Cook for 3 more minutes.
- 6
Layer the parboiled rice over the keema. Top with saffron milk, mint, coriander, and crispy onions.
- 7
Seal the pot with foil + lid. Cook on the lowest flame for 20 minutes (dum).
- 8
Rest for 5 minutes, then gently fold layers together. Serve with raita.