Soy-Free Nasi Briyani
Indulge in the rich, aromatic flavors of Soy-Free Nasi Briyani, a wholesome twist on the classic South Asian dish that's perfect for those avoiding soy-based ingredients. This recipe features tender, yogurt-marinated chicken drumsticks cooked to perfection with fragrant basmati rice and a medley of warming spices, including cinnamon, cardamom, and cloves. The dish is elevated with golden fried onions, toasted cashews, and sweet raisins, offering a delightful contrast in texture and taste. Garnished with refreshing coriander and mint leaves, this one-pot masterpiece is a complete meal that's as visually stunning as it is delicious. With a cook time of just 45 minutes, it's perfect for family dinners or festive occasions. Soy-free and bursting with authentic flavors, this Nasi Briyani is sure to captivate your senses.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 4 pieces Chicken drumsticks
- 1 cup Yogurt
- 4 pieces Garlic cloves, minced
- 2 tablespoons Ginger, minced
- 1 large Onion, thinly sliced
- 1 piece Cinnamon stick
- 4 pods Cardamom pods
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 1 tablespoon Coriander powder
- 2 teaspoons Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Raisins
- 2 tablespoons Cashew nuts
- 2 tablespoons Fresh coriander leaves, chopped
- 2 tablespoons Fresh mint leaves, chopped
Instructions
Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.
In a large mixing bowl, combine the chicken drumsticks with yogurt, half of the minced garlic and ginger, turmeric powder, coriander powder, and 1 teaspoon of salt. Mix well and let it marinate for at least 30 minutes.
Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.
Add the remaining minced garlic and ginger to the pot and sauté for an additional minute.
Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds to the pot. Stir and cook for another 2 minutes until fragrant.
Add the marinated chicken with all the marinade into the pot. Cook for 10-12 minutes, turning occasionally until the chicken has browned and cooked partially.
Pour the water into the pot and bring it to a boil. Add the rinsed and drained basmati rice along with the remaining 1 teaspoon of salt.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the chicken is tender. Avoid lifting the lid during this time.
While the rice is cooking, in a small pan, dry roast the cashew nuts and raisins until the nuts are golden and the raisins are plump.
Once the rice is cooked, turn off the heat and let it rest for 5 minutes.
Gently fluff the rice with a fork, ensuring not to break the grains. Spread the reserved fried onions, roasted cashew nuts, and raisins over the rice.
Finally, garnish with freshly chopped coriander and mint leaves before serving.
Nutrition Facts
Calories |
2012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 182.5 g | 66% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 44.9 g | ||
| Protein | 124.7 g | 249% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 833 mg | 64% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2576 mg | 55% | |
*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.
