Nut-Free Classic Biryani Rice
Delight in the rich and aromatic flavors of Nut-Free Classic Biryani Rice, a vibrant twist on a beloved Indian dish perfect for those with nut allergies. This recipe features fragrant basmati rice infused with a medley of spices, including turmeric, cumin, coriander, and biryani masala, further enhanced by saffron strands for a stunning golden hue. Fresh ingredients like tomatoes, green chilies, mint, and cilantro bring zest and freshness, while yogurt adds depth and creaminess to the dish. Prepared in under an hour, this one-pot wonder combines simplicity with bold flavors, making it a perfect centerpiece for any meal. Whether you're catering to dietary restrictions or simply craving a flavorful vegetarian option, this nut-free biryani is sure to be a hit!
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 2 tablespoons Vegetable oil
- 1 large Onion, thinly sliced
- 4 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 2 medium Tomatoes, finely chopped
- 2 Green chilies, slit
- 0.5 cup Yogurt
- 0.25 cup Cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 1 teaspoon Biryani masala
- 0.25 teaspoon Saffron strands
- 2 tablespoons Milk (optional, for soaking saffron)
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 small bowl, soak the saffron strands in warm milk and set it aside to release the color and fragrance.
Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until they are golden brown, stirring frequently to avoid burning.
Add the minced garlic and ginger to the pot and sauté for about 1 minute until fragrant.
Stir in the chopped tomatoes and green chilies, cooking until the tomatoes are soft and the oil begins to separate, about 5-7 minutes.
Add the yogurt, chopped cilantro, and mint to the pot. Mix well and cook for another 2 minutes.
Add the salt, turmeric powder, red chili powder, ground cumin, ground coriander, and biryani masala. Stir to combine and allow the spices to cook for about 2 minutes until the mixture is well blended and fragrant.
Pour in 3 cups of water and bring the mixture to a boil.
Add the drained rice to the boiling mixture, stirring gently to combine. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes, or until the rice is cooked through and the water is absorbed.
Once the rice is cooked, drizzle the soaked saffron with milk over the rice. Gently fluff the rice with a fork, mixing in the saffron for a beautiful color and aroma.
Remove the pot from heat and let it sit, covered, for an additional 5 minutes before serving.
Serve the nut-free classic biryani rice hot, garnished with a sprinkle of chopped cilantro if desired.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 2616 mg | 114% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 32.7 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 687 mg | 53% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2311 mg | 49% | |
*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.
