Soy-Free Classic Biryani Rice
Delight your taste buds with our Soy-Free Classic Biryani Rice, a fragrant and flavorful one-pot dish perfect for vegetarians and allergy-conscious food lovers. This recipe features delicate basmati rice layered with a vibrant medley of spiced vegetables like carrots, green beans, and peas, complemented by the rich aroma of whole spices—cinnamon, cardamom, cloves, and cumin. Cashews and raisins add a hint of sweetness and crunch, while fresh coriander, mint, and a splash of lemon juice enhance its zesty finish. Cooked on low heat for a traditional "Dum" method, this biryani delivers a fluffy, aromatic, and perfectly spiced result every time. With no soy in sight, it's an inclusive and crowd-pleasing dish that's ready to impress in just about an hour. Serve it with raita or plain yogurt for a complete and satisfying meal.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 4 cups Water
- 1 cup Vegetable stock
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 1 Bay leaf
- 4 Cardamom pods
- 4 Cloves
- 1 Cinnamon stick
- 1 large Onion, sliced
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 medium Fresh tomatoes, chopped
- 1 medium Carrot, diced
- 1 cup Green peas
- 1 cup Green beans, cut into 1-inch pieces
- 0.5 cup Cashews
- 0.25 cup Raisins
- 1 teaspoon Salt
- 2 teaspoons Biryani masala
- 0.25 cup Fresh coriander leaves, chopped
- 0.25 cup Mint leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes and then drain well.
In a large pot, bring 4 cups of water and 1 cup of vegetable stock to a boil. Add the soaked and drained rice, stir once, and cook until the rice is 70% cooked, about 5-6 minutes. Drain and set aside.
In a large, heavy-bottomed pan, heat vegetable oil over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick, and sauté until fragrant, about 1 minute.
Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes.
Add turmeric powder, red chili powder, and chopped tomatoes. Cook until the tomatoes soften, about 5 minutes.
Add diced carrot, green peas, and green beans. Sauté for another 5 minutes until the vegetables are slightly tender.
Fold in cashews, raisins, salt, and biryani masala. Cook for another 3 minutes, stirring occasionally.
Layer the 70% cooked rice over the vegetable mix. Sprinkle chopped coriander and mint leaves over the top.
Cover the pan with a tight-fitting lid and cook on low heat (Dum) for 15 minutes.
Turn off the heat and let the biryani rest for 10 minutes. Fluff the rice gently with a fork.
Drizzle lemon juice over the biryani before serving.
Serve hot with raita or plain yogurt.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.2 g | 102% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 31.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3260 mg | 142% | |
| Total Carbohydrate | 274.8 g | 100% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 69.0 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 805 mg | 62% | |
| Iron | 32.0 mg | 178% | |
| Potassium | 4122 mg | 88% | |
*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.
