In this South Indian style Biryani, fresh coriander and coconut milk are combined to create a truly unique flavor. The dish contains chunks of textured vegetable protein on a bed of Basmati rice seasoned with red chili powder, turmeric, mint, and ginger-garlic paste. Serve this biryani with a cooling side dip to even out the strong spices.

High-Protein Beet Biryani With Basmati Rice [Vegan]



Cooking Time




  • 1 1/2 cup basmati rice, soaked in water for 20 minutes
  • 1 medium beet, chopped
  • 15-20 chunks of textured vegetable protein, soaked in warm water for 20 minutes
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1 green chili, chopped
  • 1/2 tablespoon ginger-garlic paste
  • 1 cup mint leaves
  • 1 cup coriander leaves, chopped
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder
  • 2 teaspoons coriander powder
  • Salt, to taste
  • 1 teaspoon lemon juice
  • 2 cup thick coconut milk
  • 4 cloves
  • 1/4 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon black cumin seeds


  1. Soak the textured vegetable protein chunks in warm water for 20 minutes. Squeeze water from the chunks and chop them. Blend mint and coriander leaves in a mixer adding 2 tablespoons of water. Keep it aside. Heat 3 tablespoons groundnut oil in a saucepan. Add cloves, cinnamon, bay leaf, and caraway seeds.
  2. Add chopped onions and green chilis, cook for 1 minute until it turns golden brown. Add chopped tomatoes and mash the pulp. Add chopped beetroot and textured vegetable protein chunks. Stir well.
  3. Add ground mint-coriander paste, turmeric powder, red chili powder, and coriander powder. Stir everything well and add a little salt. Add 1 cup water and cook it covered for 10 minutes.
  4. Add coconut milk and 1/2 cup water. Once it starts boiling, add rice, lemon juice, and salt to taste. Mix everything well and cook it covered on low-medium flame until the rice is done.