Nut-Free Biryani Rice
Savor the flavors of this fragrant and vibrant Nut-Free Biryani Rice, a delightful variation of the traditional Indian classic that's perfect for anyone with nut allergies. Made with fragrant basmati rice, colorful vegetables, and a harmonious blend of spices like cumin, turmeric, garam masala, and cinnamon, this one-pot dish is both aromatic and bursting with flavor. The recipe features thinly sliced onions caramelized to golden perfection, along with tender carrots, green beans, and peas, creating a balanced and wholesome meal that’s as nutritious as it is delicious. With a squeeze of fresh lemon juice and a sprinkle of cilantro for a bright, refreshing finish, this recipe is a sure crowd-pleaser. Easy to prepare in under an hour and naturally vegetarian and dairy-free, it’s an ideal centerpiece for weeknight dinners, festive feasts, or meal prepping. Perfect for those seeking allergy-friendly Indian recipes!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3 cups water
- 2 tablespoons vegetable oil
- 1 large, sliced thin onion
- 4 minced garlic cloves
- 1 tablespoon, minced fresh ginger
- 1 large, diced carrot
- 100 grams, diced green beans
- 1 cup frozen peas
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 bay leaf
- 1 inch cinnamon stick
- 3 cardamom pods
- 4 cloves
- 2 teaspoons salt
- 0.25 cup, chopped fresh cilantro
- 2 tablespoons lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 15 minutes, then drain.
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in minced garlic and ginger, cook for an additional 1-2 minutes until the raw smell disappears.
Add the diced carrots, green beans, and frozen peas. Sauté for 3-4 minutes.
Mix in the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to combine the spices with the vegetables.
Add the drained rice to the pot, gently mixing to coat the grains with the spices and vegetables.
Pour in the water, and bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.
Turn off the heat and let the biryani sit, covered, for an additional 5 minutes. This allows the flavors to meld and the rice to finish cooking.
Remove the lid, add lemon juice, and fluff the rice gently with a fork.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4973 mg | 216% | |
| Total Carbohydrate | 183.1 g | 67% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 26.1 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1750 mg | 37% | |
*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.
