Nut-Free Chicken Biryani

Dive into the comforting flavors of this Nut-Free Chicken Biryani—a vibrant and inclusive take on the classic South Asian dish, perfect for those with nut allergies. This recipe layers aromatic basmati rice with tender, spice-marinated chicken, fragrant herbs, and a hint of saffron, all cooked together for a beautifully infused one-pot meal. Crispy fried onions add the perfect finishing touch, offering a delightful contrast of textures. With no nuts in sight, this dish retains the rich, authentic taste of traditional biryani while being allergy-friendly, making it an ideal centerpiece for family dinners or festive gatherings. Easy to follow and bursting with bold spices, this biryani is a celebration of flavor in every bite!

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 500 grams chicken thighs, boneless and skinless
• 1 cup plain yogurt
• 2 large onion, thinly sliced
• 1 large tomato, chopped
• 2 tablespoons ginger-garlic paste
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 0.25 teaspoon saffron strands
• 2 tablespoons milk, warm
• 2 bay leaves
• 5 green cardamom pods
• 5 cloves
• 1 cinnamon stick
• 3 tablespoons vegetable oil
• 0.5 cup fresh coriander leaves, chopped
• 0.5 cup fresh mint leaves, chopped
• 2 teaspoons salt
• 4 cups water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in enough water to cover it for 30 minutes, then drain.

Step 2

In a large saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt, bay leaves, cardamom pods, cloves, and cinnamon stick. Add the soaked rice and cook it until it is 70% cooked, about 7-8 minutes. Drain and set aside.

Step 3

In a small bowl, mix the saffron strands with warm milk and set aside to infuse.

Step 4

In a large mixing bowl, combine yogurt, ginger-garlic paste, ground coriander, ground cumin, turmeric powder, red chili powder, and 1 teaspoon of salt. Mix well. Add the chicken and coat thoroughly. Marinate for at least 20 minutes.

Step 5

Heat vegetable oil in a large, deep pan over medium heat. Add the sliced onions and fry until golden and crispy. Remove half of the onions and set aside for garnish.

Step 6

Add the chopped tomato to the remaining onions in the pan and cook until softened.

Step 7

Add the marinated chicken to the pan and cook until the chicken is browned and cooked through. Stir in garam masala.

Step 8

Layer the partially cooked rice evenly over the chicken mixture. Sprinkle the chopped coriander leaves, mint leaves, and the saffron-infused milk over the rice.

Step 9

Cover the pan with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes, allowing the flavors to meld and the rice to fully cook.

Step 10

Turn off the heat and let it stand covered for another 5 minutes to let the steam finish the cooking process.

Step 11

Carefully fluff the biryani with a fork and garnish with the reserved fried onions before serving.

Nutrition Facts

Serving size	2987.5 grams (2987.5g)

Amount per serving	% Daily Value*
Calories	2440

Total Fat 107.20g	137%
Saturated Fat 24.60g	123%
Polyunsaturated Fat 25.30g
Cholesterol 642mg	214%
Sodium 5483mg	238%
Total Carbohydrate 210.20g	76%
Dietary Fiber 34.90g	125%
Total Sugars 47.00g
Protein 176.30g	353%

Vitamin D 133IU	666%
Calcium 1487mg	114%
Iron 38mg	208%
Potassium 4885mg	104%

*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: 38.4%

Protein: 28.1%

Carbs: 33.5%