Dairy-Free Nasi Briyani
Dive into the aromatic bliss of Dairy-Free Nasi Briyani, a comforting twist on the traditional South Asian dish that skips the yogurt and ghee but doesn’t skimp on flavor. Perfectly fluffy basmati rice is layered with a fragrant blend of spices like cinnamon, cardamom, and garam masala, creating a rich and savory base. Tender chunks of chicken or tofu are simmered with caramelized onions, fresh tomatoes, and a vibrant medley of herbs including cilantro and mint for a fresh burst of flavor. This dairy-free recipe is perfect for those with dietary restrictions, offering all the bold flavors of briyani while being accessible and health-conscious. With just 20 minutes of prep and a simmered-to-perfection finish, this one-pot wonder is an ideal centerpiece for any meal. Serve it hot, garnished with crispy onions and herbs, for a dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 tablespoons Cooking oil
- 2 medium Onion, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 Cinnamon stick
- 4 Cardamom pods
- 4 Cloves
- 2 Bay leaves
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1.5 teaspoons Salt
- 500 grams Chicken or tofu, cubed
- 2 large Tomatoes, chopped
- 4 cups Water
- 0.5 cup Fresh cilantro, chopped
- 0.5 cup Fresh mint, chopped
Instructions
Rinse the basmati rice under running water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain and set aside.
In a large pot or Dutch oven, heat the cooking oil over medium heat. Add the sliced onions and fry until golden brown and caramelized. Remove half of the onions and set aside for garnishing.
To the pot, add minced garlic and ginger, cooking until fragrant, about 1-2 minutes.
Add the cinnamon stick, cardamom pods, cloves, bay leaves, and cumin seeds to the pot, stirring for another minute until they become aromatic.
Stir in the coriander powder, turmeric powder, garam masala, and salt. Cook the spices for 1 minute.
Add the cubed chicken or tofu to the pot. Stir to coat with the spices, cooking until the chicken is browned on all sides or the tofu is heated through.
Mix in the chopped tomatoes and cook until they are softened and start to break down, about 5 minutes.
Add the drained rice, mixing gently with the chicken mixture to combine everything evenly.
Pour in the 4 cups of water and bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is fully cooked and the water is absorbed.
Turn off the heat and let it sit, covered, for another 5 minutes to finish steaming.
Fluff the rice gently with a fork and garnish with the reserved crispy onions, chopped cilantro, and mint.
Serve hot with your favorite side dishes.
Nutrition Facts
Calories |
1994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3400 mg | 148% | |
| Total Carbohydrate | 180.1 g | 65% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 21.4 g | ||
| Protein | 176.9 g | 354% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 544 mg | 42% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3242 mg | 69% | |
*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.
