Dairy-Free Chicken Biryani
Experience the aromatic allure of Dairy-Free Chicken Biryani, a delightful twist on the classic Indian dish crafted without any dairy. This recipe features tender, marinated chicken thighs infused with a vibrant blend of coconut yogurt, ginger garlic paste, and warming spices like garam masala and turmeric. Layers of delicately steamed basmati rice, fragrant saffron water, and fresh coriander and mint leaves create a symphony of flavors. Crispy fried onions, toasted cashews, and sweet raisins add texture and richness, while whole spices like cinnamon, cardamom, and cloves elevate its traditional essence. Perfectly suited for lactose-intolerant food lovers or anyone craving a lighter yet indulgent biryani experience, this dish is ideal for special occasions or an elegant dinner at home. Serve it hot with a refreshing dairy-free raita or crisp salad for a truly unforgettable feast!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 pound Chicken thighs, boneless and skinless
- 1 cup Coconut yogurt
- 2 tablespoons Lemon juice
- 2 tablespoons Ginger garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 2 teaspoons Salt
- 1 teaspoon Cumin seeds
- 2 whole Bay leaves
- 1 inch Cinnamon stick
- 4 whole Cloves
- 3 whole Cardamom pods
- 1 large Onion, thinly sliced
- 2 whole Green chilies, slit
- 0.5 cup Fresh coriander leaves, chopped
- 0.5 cup Fresh mint leaves, chopped
- 4 tablespoons Vegetable oil
- 1 pinch Saffron strands
- 3 tablespoons Warm water
- 2 tablespoons Cashews
- 2 tablespoons Raisins
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a bowl, mix together the coconut yogurt, lemon juice, ginger garlic paste, red chili powder, turmeric, coriander powder, garam masala, and 1 teaspoon of salt.
Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour.
In a small bowl, soak the saffron strands in 3 tablespoons of warm water and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onion and fry until golden brown. Remove half of the onions and set aside for garnishing.
In the same pot, add the cumin seeds, bay leaves, cinnamon stick, cloves, and cardamom pods. Sauté for a minute until they release their aroma.
Add the marinated chicken along with any leftover marinade to the pot. Cook for 10-15 minutes, stirring occasionally, until the chicken is cooked through.
Add the green chilies, half of the chopped coriander, and half of the chopped mint. Mix well.
Meanwhile, bring 4 cups of water and the remaining 1 teaspoon of salt to a boil in another pot. Add the soaked and drained rice and cook until 70% cooked. Drain the rice and set aside.
Layer the partially cooked rice over the chicken in the pot. Sprinkle the saffron water over the rice, and add the reserved fried onions, remaining coriander, and mint.
Drizzle the remaining 2 tablespoons of vegetable oil over the rice.
Cover the pot with a tight-fitting lid and cook on low heat for 20-25 minutes, allowing the rice to steam and absorb the flavors.
In a small pan, lightly fry the cashews and raisins until golden brown. Use them to garnish the biryani before serving.
Fluff the rice gently with a fork before serving your Dairy-Free Chicken Biryani hot, accompanied by a fresh salad or dairy-free raita.
Nutrition Facts
Calories |
2634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.2 g | 163% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 34.9 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 5303 mg | 231% | |
| Total Carbohydrate | 238.1 g | 87% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 58.2 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 979 mg | 75% | |
| Iron | 38.7 mg | 215% | |
| Potassium | 4168 mg | 89% | |
*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.
