Nut-Free Classic Biryani Rice

Discover the irresistible flavors of our Nut-Free Classic Biryani Rice, a fragrant and wholesome dish that's perfect for family dinners or festive occasions. This recipe reimagines the classic biryani, omitting nuts for a completely allergen-friendly experience while retaining its signature layers of flavor. Aromatic basmati rice is infused with a vibrant medley of spices, including turmeric, cumin, and biryani masala, and enhanced with fresh herbs like mint and cilantro for a refreshing twist. Laced with saffron for a golden hue and rich aroma, this one-pot wonder is easy to prepare yet packed with complexity. Whether you're catering to dietary needs or simply craving a traditional Indian masterpiece, this nut-free biryani is a delightful crowd-pleaser!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 cups Basmati rice
• 3 cups Water
• 2 tablespoons Vegetable oil
• 1 large Onion, thinly sliced
• 4 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 2 medium Tomatoes, finely chopped
• 2 Green chilies, slit
• 0.5 cup Yogurt
• 0.25 cup Cilantro, chopped
• 0.25 cup Mint leaves, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground coriander
• 1 teaspoon Biryani masala
• 0.25 teaspoon Saffron strands
• 2 tablespoons Milk (optional, for soaking saffron)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.

Step 2

In a small bowl, soak the saffron strands in warm milk and set it aside to release the color and fragrance.

Step 3

Heat the vegetable oil in a large pot over medium heat. Add the sliced onions and cook until they are golden brown, stirring frequently to avoid burning.

Step 4

Add the minced garlic and ginger to the pot and sauté for about 1 minute until fragrant.

Step 5

Stir in the chopped tomatoes and green chilies, cooking until the tomatoes are soft and the oil begins to separate, about 5-7 minutes.

Step 6

Add the yogurt, chopped cilantro, and mint to the pot. Mix well and cook for another 2 minutes.

Step 7

Add the salt, turmeric powder, red chili powder, ground cumin, ground coriander, and biryani masala. Stir to combine and allow the spices to cook for about 2 minutes until the mixture is well blended and fragrant.

Step 8

Pour in 3 cups of water and bring the mixture to a boil.

Step 9

Add the drained rice to the boiling mixture, stirring gently to combine. Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for 15-20 minutes, or until the rice is cooked through and the water is absorbed.

Step 10

Once the rice is cooked, drizzle the soaked saffron with milk over the rice. Gently fluff the rice with a fork, mixing in the saffron for a beautiful color and aroma.

Step 11

Remove the pot from heat and let it sit, covered, for an additional 5 minutes before serving.

Step 12

Serve the nut-free classic biryani rice hot, garnished with a sprinkle of chopped cilantro if desired.

Nutrition Facts

Serving size	1944.9 grams (1944.9g)

Amount per serving	% Daily Value*
Calories	1038

Total Fat 33.50g	43%
Saturated Fat 6.00g	30%
Polyunsaturated Fat 16.90g
Cholesterol 10mg	3%
Sodium 2616mg	114%
Total Carbohydrate 163.20g	59%
Dietary Fiber 19.40g	69%
Total Sugars 32.70g
Protein 33.40g	67%

Vitamin D 71IU	357%
Calcium 687mg	53%
Iron 18mg	98%
Potassium 2311mg	49%

*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: 27.7%

Protein: 12.3%

Carbs: 60.0%