Nut-Free Chicken Biryani
Experience the tantalizing flavors of Nut-Free Chicken Biryani, a delightful twist on the classic Indian comfort dish that's perfect for those with nut allergies. This recipe combines tender, marinated chicken thighs with aromatic basmati rice, infused with saffron and an array of fragrant whole spices like cardamom, cloves, and cinnamon. The dish is masterfully layered with fresh herbs, golden fried onions, and a perfectly spiced yogurt-based marinade, then slow-cooked to perfection to imbue every grain of rice with rich, robust flavor. Nut-free and packed with authentic taste, this one-pot meal is ideal for family dinners or festive occasions. Serve with cooling raita or a crisp side salad for an unforgettable culinary experience.
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Recipe Information
Ingredients
- 2 cups basmati rice
- 500 grams chicken thighs, boneless and skinless
- 1 cup plain yogurt
- 2 large onion, thinly sliced
- 1 large tomato, chopped
- 2 tablespoons ginger-garlic paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 0.25 teaspoon saffron strands
- 2 tablespoons milk, warm
- 2 bay leaves
- 5 green cardamom pods
- 5 cloves
- 1 cinnamon stick
- 3 tablespoons vegetable oil
- 0.5 cup fresh coriander leaves, chopped
- 0.5 cup fresh mint leaves, chopped
- 2 teaspoons salt
- 4 cups water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water to cover it for 30 minutes, then drain.
In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt, bay leaves, cardamom pods, cloves, and cinnamon stick. Add the soaked rice and cook it until it is 70% cooked, about 7-8 minutes. Drain and set aside.
In a small bowl, mix the saffron strands with warm milk and set aside to infuse.
In a large mixing bowl, combine yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix well. Add the chicken and coat thoroughly. Marinate for at least 20 minutes.
Heat vegetable oil in a large, deep pan over medium heat. Add the sliced onions and fry until golden and crispy. Remove half of the onions and set aside for garnish.
Add the chopped tomato to the remaining onions in the pan and cook until softened.
Add the marinated chicken to the pan and cook until the chicken is browned and cooked through. Stir in garam masala.
Layer the partially cooked rice evenly over the chicken mixture. Sprinkle the chopped coriander leaves, mint leaves, and the saffron-infused milk over the rice.
Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, allowing the flavors to meld and the rice to fully cook.
Turn off the heat and let it stand covered for another 5 minutes to let the steam finish the cooking process.
Carefully fluff the biryani with a fork and garnish with the reserved fried onions before serving.
Nutrition Facts
Calories |
2440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 5483 mg | 238% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 47.0 g | ||
| Protein | 176.3 g | 353% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 1487 mg | 114% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 4885 mg | 104% | |
*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.
