Dairy-Free Classic Biryani Rice
Indulge in the aromatic flavors of this **Dairy-Free Classic Biryani Rice**, a plant-based twist on the timeless staple that's perfect for any occasion. This deeply fragrant dish features fluffy basmati rice simmered in a luxurious blend of warming whole spices—like cinnamon, cardamom, and cloves—combined with fresh herbs, ginger-garlic paste, and a hint of tangy lemon juice. Whether you use vegetable or chicken broth, this biryani delivers an explosion of flavors without a drop of dairy, making it ideal for lactose-intolerant food lovers. Versatile and customizable with optional frozen veggies, it’s garnished with golden-crisp onions for an irresistible finish. Ready in just an hour, this one-pot recipe is a vegan-friendly celebration of traditional biryani, offering an authentic culinary experience that's both wholesome and satisfying. Perfect as a main course or as a flavorful side dish, it’s sure to be a family favorite.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3.5 cups Chicken or vegetable broth
- 3 tablespoons Vegetable oil
- 2 cups Sliced onions
- 2 tablespoons Ginger-garlic paste
- 2 Bay leaves
- 1 2-inch piece Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 medium Tomatoes, chopped
- 0.5 cup Fresh mint leaves
- 0.5 cup Fresh coriander leaves
- 1.5 teaspoons Salt
- 1 cup Frozen mixed vegetables (optional)
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnishing.
To the remaining onions in the pot, add the ginger-garlic paste and sauté for about 2 minutes until the raw smell disappears.
Add the bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Fry for another minute until the spices become fragrant.
Stir in the turmeric powder and red chili powder. Add the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.
Add the chopped mint and coriander leaves, and frozen mixed vegetables if using, and stir well.
Pour in the broth, add salt, and bring the mixture to a boil.
Add the soaked and drained rice to the pot, stir gently to combine with the spices and vegetables.
Cover the pot with a tight-fitting lid. Reduce heat to low and let it simmer for 20-25 minutes or until the rice is fully cooked and all the liquid is absorbed.
Once cooked, remove from heat and let it rest, covered, for 10 minutes.
Fluff the rice with a fork, drizzle with lemon juice, and garnish with the reserved fried onions before serving.
Nutrition Facts
Calories |
1486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 6096 mg | 265% | |
| Total Carbohydrate | 234.2 g | 85% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 33.8 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 705 mg | 54% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2873 mg | 61% | |
*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.
