Nut-Free Nasi Briyani

Elevate your dining experience with this aromatic and flavorful Nut-Free Nasi Briyani, a perfect dish for those seeking a classic briyani free from tree nuts and peanuts. This recipe combines tender marinated chicken, fluffy basmati rice, and a medley of warm spices like garam masala, black cardamom, and cinnamon for an irresistibly fragrant one-pot meal. Saffron-infused milk adds a luxurious touch, while fresh mint and cilantro lend vibrant, herbaceous notes to every bite. Thoughtfully layered and gently steamed, this dish is not only a feast for the palate but also a visual delight. Perfect for special occasions or indulgent family dinners, this nut-free briyani is sure to become a new favorite on your table!

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
• 3 tablespoons Vegetable oil
• 1 whole Onion, large, thinly sliced
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 cup Yogurt, plain
• 2 teaspoons Salt
• 1 teaspoon Turmeric powder
• 1 tablespoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Garam masala
• 2 whole Black cardamom pods
• 1 whole Bay leaf
• 1 whole Cinnamon stick
• 4 whole Cloves
• 2 whole Green chili, slit
• 0.5 cup Mint leaves, chopped
• 0.5 cup Cilantro leaves, chopped
• 0.5 teaspoon Saffron
• 2 tablespoons Warm milk
• 3.5 cups Water

Directions

Step 1

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

Step 2

In a large bowl, mix together yogurt, salt, turmeric, coriander powder, cumin powder, and garam masala. Add chicken pieces and coat well. Marinate for at least 30 minutes.

Step 3

Soak saffron in warm milk and set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half and set aside for garnishing.

Step 5

Add garlic and ginger to the pot with the remaining onions and fry for about a minute.

Step 6

Add marinated chicken and cook on medium heat until the chicken is browned and cooked through.

Step 7

In another large pot, bring 3.5 cups of water to a boil. Add black cardamom, bay leaf, cinnamon stick, cloves, and salt. Then add the soaked and drained rice.

Step 8

Cook rice until it is 70% cooked (it should still have a bite), then drain the rice and set aside.

Step 9

In the pot with chicken, layer half the rice over the chicken. Sprinkle half of the chopped mint and cilantro along with one slit green chili over the rice.

Step 10

Layer the remaining rice on top. Sprinkle the reserved fried onions, remaining mint, cilantro, and green chili over the rice.

Step 11

Drizzle the saffron-infused milk over the top layer of rice.

Step 12

Cover the pot tightly with a lid, reduce the heat to low, and let it cook (steam) for another 20 minutes.

Step 13

Remove the pot from the heat and let it rest, covered, for 10 minutes before serving.

Step 14

Gently fluff the rice with a fork and serve hot.

Nutrition Facts

Serving size	2593.8 grams (2593.8g)

Amount per serving	% Daily Value*
Calories	2353

Total Fat 111.40g	143%
Saturated Fat 27.20g	136%
Polyunsaturated Fat 25.20g
Cholesterol 659mg	220%
Sodium 5406mg	235%
Total Carbohydrate 185.30g	67%
Dietary Fiber 32.20g	115%
Total Sugars 31.70g
Protein 169.40g	339%

Vitamin D 12IU	60%
Calcium 1216mg	94%
Iron 34mg	188%
Potassium 3673mg	78%

*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: 41.4%

Protein: 28.0%

Carbs: 30.6%