Soy-Free Chicken Biryani
Indulge in the aromatic and flavorful experience of Soy-Free Chicken Biryani, a delightful twist on the classic Indian dish, crafted without any soy-based ingredients. This recipe features tender marinated chicken infused with a blend of warming spices like biryani masala, turmeric, and cardamom, layered with fragrant basmati rice cooked to perfection. Golden fried onions, saffron-soaked milk, and fresh mint and cilantro elevate this dish to a vibrant masterpiece. Perfect for family dinners or festive occasions, this one-pot biryani ensures a rich depth of flavor while catering to soy-free dietary needs. Serve it hot and watch as its irresistible taste leaves everyone craving more!
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Recipe Information
Ingredients
- 500 grams Chicken
- 300 grams Basmati rice
- 150 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Biryani masala
- 3 tablespoons Ghee or vegetable oil
- 2 large Onion, thinly sliced
- 2 medium Tomatoes, chopped
- 2 Green chilies, slit
- 1 Bay leaf
- 1 Cinnamon stick
- 4 Cloves
- 3 Cardamom pods
- 2 teaspoons Salt
- 0.25 cup Mint leaves
- 0.25 cup Cilantro leaves
- 2 tablespoons Lemon juice
- 0.25 teaspoon Saffron strands
- 2 tablespoons Warm milk
- 600 milliliters Water
Instructions
In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and 1 teaspoon of salt. Mix well and let it rest for at least 30 minutes.
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.
Heat the ghee or vegetable oil in a large pot over medium heat. Add sliced onions and fry until golden brown, remove half and set aside for garnishing.
To the remaining onions in the pot, add bay leaf, cinnamon stick, cloves, and cardamom pods. Stir fry for a few seconds until aromatic.
Add the marinated chicken and cook until the chicken is browned and almost cooked through.
Add chopped tomatoes and green chilies. Cook until the tomatoes soften.
Pour in the water and add the remaining 1 teaspoon salt. Bring to a boil.
Add drained rice to the pot, stir gently, and cover with a tight-fitting lid. Reduce the heat to low and cook for 15-20 minutes until rice is cooked.
In a small bowl, soak saffron strands in warm milk.
Once the rice is cooked, gently fluff the biryani with a fork. Pour the saffron milk over the rice and add the reserved fried onions, mint, and cilantro leaves.
Drizzle lemon juice on top and cover the pot again. Let it rest for 10 minutes off the heat.
Serve hot, garnished with additional mint and cilantro, if desired.
Nutrition Facts
Calories |
2027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 6847 mg | 298% | |
| Total Carbohydrate | 167.9 g | 61% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 40.1 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 885 mg | 68% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 4277 mg | 91% | |
*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.
