Dairy-Free Beef Biryani
Delight in the rich, aromatic flavors of Dairy-Free Beef Biryani, a modern twist on the classic Indian favorite. Perfect for those avoiding dairy, this hearty dish swaps traditional yogurt for creamy coconut milk, enhancing the vibrant layers of spices and tender beef. Fluffy basmati rice is infused with warm, fragrant notes of cinnamon, cardamom, and cloves, while fresh herbs like mint and cilantro add a refreshing touch. Finished with golden fried onions, this one-pot wonder offers an impressive presentation and bold flavors that make it ideal for family dinners or special gatherings. Simple to prepare yet utterly indulgent, this dairy-free biryani ensures everyone at your table can savor its comforting, authentic taste.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 1 pound beef, cut into 1-inch cubes
- 3 tablespoons coconut oil
- 2 large onion, thinly sliced
- 2 tablespoons ginger-garlic paste
- 2 medium tomatoes, chopped
- 2 green chilies, slit
- 1 cup coconut milk
- 3 cups water
- 0.5 cup mint leaves, chopped
- 0.5 cup cilantro, chopped
- 2 bay leaves
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 2 teaspoons salt
- 0.5 cup fried onions
Instructions
Rinse the basmati rice in cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.
Heat 2 tablespoons of coconut oil in a large, heavy-bottomed pot over medium heat. Add the bay leaves, cinnamon stick, cardamom pods, and cloves, sautéing until fragrant, about 1-2 minutes.
Add the sliced onions to the pot, cooking until they are golden brown.
Stir in the ginger-garlic paste and sauté for an additional 2 minutes.
Add the chopped tomatoes and green chilies, cooking until the tomatoes soften.
Stir in the beef cubes and cook until they are browned on all sides.
Add the red chili powder, turmeric powder, garam masala, and salt, mixing well to coat the beef with the spices.
Pour in the coconut milk and 1 cup of water, adding the chopped mint and cilantro. Cover the pot and let it simmer for about 20-25 minutes, or until the beef is tender.
Meanwhile, in a separate pot, bring the remaining 2 cups of water to a boil. Add the drained basmati rice and cook until it is 70% cooked. Drain and set aside.
Layer the partially cooked rice over the beef mixture in the pot, sprinkling the fried onions over the top.
Drizzle the remaining tablespoon of coconut oil over the rice.
Cover the pot with a tight-fitting lid and cook on low heat for an additional 15-20 minutes, until the rice is fully cooked and has absorbed the flavors.
Gently fluff the biryani with a fork before serving.
Nutrition Facts
Calories |
2532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 72.2 g | 361% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 5250 mg | 228% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 54.0 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 4549 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
