Rice Biryani

Cooking Time: 15 minutes | Servings: 2

Ingredients You'll Need:
  • 112 grams of Zoglo's Incredible™ Chicken Style Strips
  • 1 Cup of Basmati Rice
  • 1 Bay Leaf
  • ¼ Teaspoon of Fennel Seeds
  • 1 Onion (thinly sliced)
  • 1 Stalk of Celery (thinly sliced)
  • 2 Teaspoons of Garam Masala
  • 1 Teaspoon of Turmeric
  • ¼ Teaspoon of Cinnamon
  • 1 Tablespoon of Fresh Cilantro (finely chopped)
  • 1 Clove of Garlic (finely chopped)
  • 1-inch piece of ginger (finely chopped)
  • 1 Tablespoon of Tomato Paste
  • 2 Cups of Vegetable OR Chicken Stock
  • 2 Tablespoons of Vegetable Oil
  • 1 Lime
  • Fresh Cilantro Leaves (for garnish)
  • Scotch Bonnet Hot Pepper [optional]
  • Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
incredible plant based chicken

Step 1:  Wash and soak rice in cold water for at least 15 minutes. In the meantime, prepare all other ingredients

Step 2:  Heat oil in a heavy bottom pot over medium heat

Step 3:  Add bay leaf, fennel seeds and stir until fragrant (about 30 seconds!)

Step 4:  Add the onion, celery, a pinch of salt and pepper. Fry this for 2 minutes

Step 5:  Add the Zoglo's Incredible™ Chicken Style Strips then continue to cook until lightly browned (about 4 minutes!)

Step 6:  Add the garam masala, turmeric, cinnamon, finely chopped cilantro, garlic and ginger. Stir well to toast all the spices (for about 1 minute!) then add the tomato paste. Continue to stir the mixture for about 1 minute

Step 7:  Drain rice with a sieve and add it to the pot along with the vegetable stock.

Step 8:  Increase heat to high and bring to a boil. Cover with a lid, reduce heat to low and simmer for 10-12 minutes (until the water is absorbed!)

Step 9:  Remove from the heat, let sit with a cover for 5 minutes

Step 10:  Lightly fork through the grains before serving. Garnish with a wedge of lime and fresh cilantro


Pro-Tip:  Garnish with scotch bonnet hot pepper for an added kick! 💪


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