Plant-Based Chicken Biryani

Soy Free

Gluten Free

Vegan

GMO Free

Ingredients

Chicken Masala

10 Nadura* Tandoori Kebabs, defrosted 150 grams White Onion, diced
80 grams Tomato Paste
15 grams Ginger, minced
15 grams Garlic, minced
10 grams
Avocado/Sunflower Oil
5 grams Garam Masala
2 grams Ground Cinnamon
2 grams Ground Cumin
2 grams Turmeric Powder
2 grams Salt
200 ml Water
10 grams Mint Leaves, chopped
15 grams Coriander Leaves, chopped

Crispy Onion

150 grams Onion, sliced
10 grams Avocado/Sunflower Oil

Biryani Rice

250 grams Basmati Rice
10 grams Cinnamon Stick
5 grams Salt
5 grams Green Cardamom Pods
5 grams Star Anise
2 Bay Leaves
2 liters Water

Tandoori Kebab

Enjoy the bold South Asian flavors of Nadura* Tandoori Kebabs—expertly seasoned, protein-packed, and high in fiber, with no cholesterol or trans fats.

preparation

For Rice

Soak the basmati rice in water for 1 hour.
Drain the soaked rice and rinse thoroughly under fresh water.
In a large pot, bring water to a boil. Add salt, whole spices, and the rinsed rice.
Cook for 6 minutes, then drain the rice completely, leaving the whole spices in.
The rice should be about 70% cooked, with a slight firmness remaining.

For Chicken Masala

Cut the defrosted kebabs into small chunks and set aside.
Heat oil in a saucepan over medium heat. Add onions, ginger, garlic and sauté for 4 minutes until fragrant.
Add the kebab chunks and sear for 2 minutes, stirring occasionally.
Sprinkle the dry spices over the mixture and cook for 2 minutes to release their flavours.
Stir in the tomato paste, water, and salt, and let the gravy simmer over medium heat for 4 minutes.
Taste the gravy, adjust seasoning if needed, and set aside.

For Crispy Onion

Place the sliced onions in a bowl and drizzle with oil. Mix thoroughly using a spatula to coat the onions evenly.
Transfer the onions to the air fryer basket, spreading them out in an even layer.
Air fry at 175°C for 10-15 minutes, shaking the basket 2-3 times during cooking to ensure even crisping.
Once the onions are golden brown and crispy, remove them from the air fryer and spread them on a paper towel-lined tray to cool.

To assemble

1. In a heavy-bottomed pan, layer half of the cooked rice evenly.
2. Spread the chicken masala over the rice and top with mint leaves, coriander leaves, and crispy onions.
3. Add the remaining rice, spreading it evenly. Finish by topping with the remaining mint leaves, coriander leaves, and crispy onions.
4. Cover the pan with a tight-fitting lid and cook over low heat for 20 minutes.
5. Once the biryani is cooked, let it rest for 5-10 minutes to allow the flavours to settle.
6. Gently mix the biryani together and transfer it to a serving platter.