Nut-Free Biryani Rice

Transform your mealtime with this aromatic and allergy-friendly Nut-Free Biryani Rice! Bursting with vibrant spices, tender vegetables, and perfectly cooked basmati rice, this recipe brings the essence of traditional biryani to your table without the use of nuts. A balanced blend of warming garam masala, earthy turmeric, and a touch of fragrant whole spices like cinnamon and cloves creates an enticing medley of flavors. This one-pot dish is ideal for busy weeknights, taking just 50 minutes from prep to plate, and serves as a hearty vegetarian main or a flavorful side. Finished with a bright splash of lemon juice and fresh cilantro, this customizable recipe is perfect for nut-sensitive households and biryani lovers alike!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 3 cups water
• 2 tablespoons vegetable oil
• 1 large, sliced thin onion
• 4 minced garlic cloves
• 1 tablespoon, minced fresh ginger
• 1 large, diced carrot
• 100 grams, diced green beans
• 1 cup frozen peas
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 bay leaf
• 1 inch cinnamon stick
• 3 cardamom pods
• 4 cloves
• 2 teaspoons salt
• 0.25 cup, chopped fresh cilantro
• 2 tablespoons lemon juice

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 15 minutes, then drain.

Step 2

In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.

Step 3

Add the sliced onions and sauté until golden brown, about 8-10 minutes.

Step 4

Stir in minced garlic and ginger, cook for an additional 1-2 minutes until the raw smell disappears.

Step 5

Add the diced carrots, green beans, and frozen peas. Sauté for 3-4 minutes.

Step 6

Mix in the coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to combine the spices with the vegetables.

Step 7

Add the drained rice to the pot, gently mixing to coat the grains with the spices and vegetables.

Step 8

Pour in the water, and bring to a boil. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

Step 9

Turn off the heat and let the biryani sit, covered, for an additional 5 minutes. This allows the flavors to meld and the rice to finish cooking.

Step 10

Remove the lid, add lemon juice, and fluff the rice gently with a fork.

Step 11

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	1774.2 grams (1774.2g)

Amount per serving	% Daily Value*
Calories	1105

Total Fat 32.60g	42%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 16.90g
Cholesterol 0mg	0%
Sodium 4973mg	216%
Total Carbohydrate 183.10g	67%
Dietary Fiber 27.40g	98%
Total Sugars 26.10g
Protein 32.00g	64%

Vitamin D 0IU	0%
Calcium 423mg	33%
Iron 19mg	103%
Potassium 1750mg	37%

*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.

Source of Calories

Fat: 25.4%

Protein: 11.1%

Carbs: 63.5%