Dairy-Free Single Plate Chicken Biryani
Savor the aromatic and flavorful delight of Dairy-Free Single Plate Chicken Biryani, a perfect one-plate wonder that's both comforting and convenient. This recipe transforms the traditional biryani into a dairy-free masterpiece, using creamy coconut milk instead of yogurt to keep things light yet indulgent. Each grain of fluffy basmati rice is infused with bold spices like cinnamon, cardamom, and cloves, while tender chicken pieces are simmered with tomatoes, garlic, and a hint of lemon for a zesty finish. The dish is finished with layers of fragrant cilantro, refreshing mint leaves, and crispy fried onions that offer a delightful crunch. Ideal for busy weeknights or satisfying solo meals, this easy, one-pan chicken biryani recipe brings authentic flavors to your table in just an hour—all without dairy.
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Recipe Information
Ingredients
- 0.5 cup Basmati rice
- 150 grams Boneless chicken breast
- 1 medium Onion
- 2 cloves Garlic
- 1 inch Ginger
- 1 number Green chilies
- 1 medium Tomato
- 0.25 cup Coconut milk
- 1 tablespoon Lemon juice
- 1 teaspoon Biryani masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro leaves
- 1 tablespoon Mint leaves
- 2 tablespoons Cooking oil
- 1 cup Water
- 1 inch Cinnamon stick
- 3 number Cloves
- 2 number Cardamom pods
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes.
While the rice is soaking, slice the onion thinly, mince the garlic and ginger, and chop the tomato.
Dice the chicken breast into bite-sized pieces and set aside.
Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.
In the same pan with remaining onions, add the minced garlic, ginger, and green chili. Saute for 1-2 minutes until fragrant.
Add the chopped tomato, biryani masala, turmeric powder, and salt. Cook for 3-4 minutes until the tomatoes are soft.
Add the diced chicken to the pan and cook until it turns white and is cooked through, about 5-7 minutes. Stir in the coconut milk and lemon juice, and let it simmer for another 5 minutes.
In a separate large pot, bring 1 cup of water to a boil with a pinch of salt, cinnamon stick, cloves, and cardamom pods. Drain the rice and add it to the boiling water.
Cook the rice until it's 70% done, about 6-7 minutes. Drain the rice, remove the whole spices, and layer it over the chicken mixture in the pan.
Add the reserved fried onions, chopped cilantro, and mint leaves over the top layer of rice.
Cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook on 'dum' (steam) for 15-20 minutes until the rice is fully cooked.
Once done, let it rest for 5 minutes. Fluff up the rice gently with a fork, and serve hot on a single plate.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 72.4 g | 26% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 23.3 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 212 mg | 16% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1418 mg | 30% | |
*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.
