Soy-Free Biryani Rice
Elevate your mealtime with this flavorful Soy-Free Biryani Rice, a vibrant and aromatic dish perfect for family dinners or special gatherings. This recipe brings together fragrant basmati rice and a medley of spices, including cinnamon, green cardamom, and cloves, to create a rich, authentic base bursting with flavor. Enhanced by sautéed onions, ginger, garlic, and warm saffron milk, the dish is further enriched with colorful mixed vegetables and fresh herbs like cilantro and mint, which add brightness and depth. Crafted without soy, this recipe caters to dietary preferences without sacrificing taste. Ready in just one hour, it’s an easy, wholesome way to enjoy traditional biryani while remaining allergy-friendly. Perfect as a standalone vegetarian entrée or paired with your favorite sides, this soy-free delight is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups basmati rice
- 3 cups water
- 2 whole bay leaves
- 1 3-inch piece cinnamon stick
- 4 whole green cardamom pods
- 6 whole cloves
- 3 tablespoons oil
- 1 large (thinly sliced) onion
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon coriander powder
- 1.5 teaspoons salt
- 1 handful (chopped) fresh cilantro
- 1 handful (chopped) fresh mint leaves
- 1.5 cups frozen mixed vegetables
- 1 pinch saffron strands
- 2 tablespoons warm milk
Instructions
Rinse the basmati rice under cold water until the water runs clear.
Soak the rice in water for 20 minutes, then drain completely.
In a small bowl, soak the saffron strands in warm milk and set aside.
Heat 3 tablespoons of oil in a large pot over medium heat.
Add bay leaves, cinnamon stick, cardamom pods, and cloves to the pot.
Sauté for 1-2 minutes until the spices become fragrant.
Add the sliced onions and cook until they turn golden brown.
Stir in the ginger paste and garlic paste, cooking for another minute.
Mix in the turmeric powder, red chili powder, coriander powder, and salt.
Add the mixed vegetables and cook for 5 minutes, stirring occasionally.
Add the drained rice to the pot and gently mix with the spices and vegetables.
Pour in the water and bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot.
Cook the rice for 15-20 minutes, or until all the water is absorbed.
Turn off the heat and let the rice sit, covered, for another 10 minutes.
Fluff the rice with a fork and gently mix in the chopped cilantro and mint.
Drizzle the saffron milk over the rice and gently fold to mix.
Serve the biryani rice hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 4640 mg | 202% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 23.8 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 580 mg | 45% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1953 mg | 42% | |
*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.
