Nut-Free Single Plate Chicken Biryani
Indulge in the comforting flavors of this Nut-Free Single Plate Chicken Biryani, a streamlined take on the classic Indian dish that’s perfect for weeknight dinners or intimate meals for two. Featuring aromatic basmati rice layered with tender, yogurt-marinated chicken infused with garam masala, turmeric, and a hint of heat from red chili powder and green chili, this one-pot wonder combines convenience with bold, authentic flavors. This nut-free recipe is a hearty and allergy-friendly delight, with fresh coriander, mint, and saffron milk adding layers of fragrance and vibrancy. Ready in just an hour, this easy-to-follow recipe offers a perfectly spiced biryani that’s cooked to fluffy perfection, served warm and garnished with fresh herbs for a touch of elegance. Perfect for those looking for a wholesome and flavorful South Asian-inspired dish without the fuss!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 200 grams Chicken breast
- 0.25 cup Plain yogurt
- 1 tablespoon Ginger-garlic paste
- 1 medium Onion, thinly sliced
- 1 small Tomato, chopped
- 1 small Green chili, chopped
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Cumin seeds
- 1 leaf Bay leaf
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 5 strands Saffron strands
- 2 tablespoons Milk
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 cups Water
Instructions
Rinse the basmati rice under cold water until the water runs clear and then soak it in water for 30 minutes.
Cut the chicken breast into 1-inch cubes.
In a bowl, mix the chicken with plain yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Marinate for at least 15 minutes.
Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf; let them sizzle for about 30 seconds.
Add sliced onions to the pan and sauté until golden brown.
Stir in the chopped tomato and green chili, cooking until the tomato softens.
Add the marinated chicken and cook until the chicken is sealed and changes color.
Meanwhile, bring 2 cups of water to a boil in another pot. Drain the soaked rice and add it to the boiling water. Cook for about 7-8 minutes until the rice is 70% cooked. Drain the rice and set aside.
Mix saffron strands with warm milk and set aside.
Spread the partially cooked rice over the chicken in the pan. Sprinkle chopped coriander and mint leaves over the rice.
Drizzle the saffron milk over the top. Cover the pan with a tight-fitting lid and lower the heat to the minimum.
Allow the biryani to cook for 15-20 minutes. Do not lift the lid during this time to ensure all the flavors meld together.
Remove from heat and gently fluff the rice with a fork before serving.
Serve warm, garnished with additional fresh coriander leaves.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 26.2 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 3114 mg | 135% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 15.0 g | ||
| Protein | 71.5 g | 143% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1520 mg | 32% | |
*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.
