Dairy-Free Biryani Rice
Elevate your weeknight dinner with this irresistible Dairy-Free Biryani Rice, a vibrant one-pot dish that delivers authentic flavors without the use of dairy. Fragrant basmati rice is simmered to perfection with aromatic spices like cumin, cinnamon, and cardamom, while tender mixed vegetables and fresh herbs add a fresh and nutritious touch. This recipe is entirely plant-based, featuring olive oil as the cooking fat and a zesty squeeze of lemon juice for brightness in every bite. Perfect for those seeking a flavorful but allergen-friendly option, this dish is ideal for family meals or entertaining guests. Garnished with fresh cilantro and mint, our Dairy-Free Biryani Rice is as stunning as it is delicious—sure to transport your taste buds to the heart of Indian cuisine!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Water
- 3 tablespoons Olive oil
- 1 sliced Large onion
- 3 minced Garlic cloves
- 1 tablespoon grated Fresh ginger
- 1 large, chopped Tomato
- 1.5 cups Mixed vegetables (carrots, peas, green beans)
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Turmeric powder
- 2 teaspoons Garam masala
- 1.5 teaspoons Salt
- 1 Bay leaf
- 1 inch Cinnamon stick
- 3 Cardamom pods
- 0.25 cup, chopped Fresh cilantro
- 0.25 cup, chopped Fresh mint leaves
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Then soak the rice in enough water to cover it for about 20 minutes, drain and set aside.
Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods, and sauté for about 1 minute until fragrant.
Add the sliced onion to the pot, and cook until golden brown, stirring occasionally.
Stir in the minced garlic and grated ginger, cooking for another 1 minute.
Add the chopped tomato and cook until it softens and releases its juice.
Stir in the mixed vegetables and cook for about 3-4 minutes until they start to soften.
Add the coriander powder, turmeric powder, garam masala, and salt. Stir to combine all the spices evenly.
Mix in the drained basmati rice, ensuring it gets well coated with the spices and vegetables.
Pour in 3.5 cups of water and bring to a boil. Reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 15-18 minutes or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let it sit, covered, for about 5 minutes. Then, gently fluff the rice with a fork.
Sprinkle chopped fresh cilantro, mint leaves, and drizzle with lemon juice before serving hot.
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5486 mg | 239% | |
| Total Carbohydrate | 202.0 g | 73% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 42.1 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 588 mg | 45% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 2201 mg | 47% | |
*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.
