Soy-Free Single Plate Chicken Biryani
Elevate your dinner table with this Soy-Free Single Plate Chicken Biryani, a flavorful, wholesome recipe crafted for one perfect serving. Packed with tender chicken breast marinated in yogurt and aromatic spices like turmeric, cumin, and garam masala, every bite is bursting with rich, authentic flavors. Long-grain basmati rice is infused with whole spices—bay leaf, cinnamon, cardamom, and cloves—creating a fragrant base that pairs beautifully with the juicy, spiced chicken. Topped with bright, fresh cilantro, mint leaves, caramelized onions, and a touch of lemon, this biryani recipe is both gluten-free and soy-free, catering to dietary needs without compromising on taste. With a total preparation and cooking time of just one hour, this single-plate dish is perfect for weeknight indulgence or a solo treat. Tags: soy-free biryani, single plate chicken biryani, easy chicken biryani recipe, aromatic rice dish.
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Recipe Information
Ingredients
- 100 grams Basmati rice
- 150 grams Chicken breast
- 50 grams Plain yogurt (dairy or coconut-based)
- 2 tablespoons Vegetable oil
- 1 medium Onion, thinly sliced
- 3 units Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 unit Bay leaf
- 1 inch Cinnamon stick
- 2 units Green cardamom pods
- 2 units Cloves
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Fresh mint leaves, chopped
- 200 ml Water
- 1 unit Lemon, sliced for garnish
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.
Cut the chicken breast into bite-sized pieces. In a bowl, mix the chicken with yogurt, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions for garnishing later.
Add the minced garlic and ginger to the remaining onions in the pan and sauté for a minute until fragrant.
Add the marinated chicken pieces to the pan and cook until the chicken is browned and cooked through, about 10 minutes.
In another pot, heat the remaining tablespoon of oil and add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until the spices release their aroma.
Add the soaked and drained rice to the spices and stir gently to coat the rice with the oil and spices.
Pour in the water, and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes until the rice is cooked and water is absorbed.
Once the rice is cooked, fluff it gently with a fork and layer the cooked chicken on top of the rice.
Sprinkle garam masala, fresh cilantro, and mint leaves over the biryani.
Garnish with the reserved fried onions and lemon slices.
Serve hot on a single plate, enjoying the blend of spices and flavors.
Nutrition Facts
Calories |
700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 7.6 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 240 mg | 18% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 976 mg | 21% | |
*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.
