Nut-Free Nasi Briyani
Delight your taste buds with this aromatic and flavorful Nut-Free Nasi Briyani, a comforting twist on the classic dish, perfect for those with nut allergies. Featuring tender marinated chicken layered with fragrant basmati rice and a medley of warming spices like cardamom, cinnamon, and cloves, this recipe delivers depth and complexity without overpowering the senses. Infused with vibrant saffron milk and fresh herbs like mint and cilantro, it creates an irresistible harmony of flavors and colors. The entire dish comes together in under two hours, with an emphasis on steaming for perfectly fluffy rice and juicy chicken. Ideal for family dinners or special occasions, this nut-free briyani ensures everyone can enjoy the rich legacy of this beloved meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 500 grams Chicken thighs, boneless and skinless
- 3 tablespoons Vegetable oil
- 1 whole Onion, large, thinly sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 1 cup Yogurt, plain
- 2 teaspoons Salt
- 1 teaspoon Turmeric powder
- 1 tablespoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 whole Black cardamom pods
- 1 whole Bay leaf
- 1 whole Cinnamon stick
- 4 whole Cloves
- 2 whole Green chili, slit
- 0.5 cup Mint leaves, chopped
- 0.5 cup Cilantro leaves, chopped
- 0.5 teaspoon Saffron
- 2 tablespoons Warm milk
- 3.5 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak in water for 30 minutes, then drain.
In a large bowl, mix together yogurt, salt, turmeric, coriander powder, cumin powder, and garam masala. Add chicken pieces and coat well. Marinate for at least 30 minutes.
Soak saffron in warm milk and set aside.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half and set aside for garnishing.
Add garlic and ginger to the pot with the remaining onions and fry for about a minute.
Add marinated chicken and cook on medium heat until the chicken is browned and cooked through.
In another large pot, bring 3.5 cups of water to a boil. Add black cardamom, bay leaf, cinnamon stick, cloves, and salt. Then add the soaked and drained rice.
Cook rice until it is 70% cooked (it should still have a bite), then drain the rice and set aside.
In the pot with chicken, layer half the rice over the chicken. Sprinkle half of the chopped mint and cilantro along with one slit green chili over the rice.
Layer the remaining rice on top. Sprinkle the reserved fried onions, remaining mint, cilantro, and green chili over the rice.
Drizzle the saffron-infused milk over the top layer of rice.
Cover the pot tightly with a lid, reduce the heat to low, and let it cook (steam) for another 20 minutes.
Remove the pot from the heat and let it rest, covered, for 10 minutes before serving.
Gently fluff the rice with a fork and serve hot.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 5406 mg | 235% | |
| Total Carbohydrate | 185.3 g | 67% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 31.7 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1216 mg | 94% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3673 mg | 78% | |
*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.
