Dairy-Free Classic Biryani Rice

Experience the vibrant flavors of South Asia with this Dairy-Free Classic Biryani Rice, a hassle-free and aromatic rice dish perfect for any occasion. Crafted with fragrant basmati rice and infused with a medley of warm spices—like cinnamon, cardamom, and cloves—this recipe delivers the rich, authentic taste of biryani without dairy. A golden base of caramelized onions pairs beautifully with fresh herbs, tender vegetables, and a tangy splash of lemon juice, creating a well-balanced and satisfying dish. Suitable for both meat and plant-based diets, this one-pot masterpiece is simmered to perfection in a flavorful broth, making it a crowd-pleasing option for dinner parties or weeknight meals. Serve it as a main course or a side dish, and revel in this culinary classic loved by all.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 3.5 cups Chicken or vegetable broth
• 3 tablespoons Vegetable oil
• 2 cups Sliced onions
• 2 tablespoons Ginger-garlic paste
• 2 Bay leaves
• 1 2-inch piece Cinnamon stick
• 4 Cardamom pods
• 4 Cloves
• 1 teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 medium Tomatoes, chopped
• 0.5 cup Fresh mint leaves
• 0.5 cup Fresh coriander leaves
• 1.5 teaspoons Salt
• 1 cup Frozen mixed vegetables (optional)
• 1 tablespoon Lemon juice

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 large pot, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they turn golden brown. Remove half of the onions and set aside for garnishing.

Step 3

To the remaining onions in the pot, add the ginger-garlic paste and sauté for about 2 minutes until the raw smell disappears.

Step 4

Add the bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Fry for another minute until the spices become fragrant.

Step 5

Stir in the turmeric powder and red chili powder. Add the chopped tomatoes and cook until they become soft and the oil begins to separate from the mixture.

Step 6

Add the chopped mint and coriander leaves, and frozen mixed vegetables if using, and stir well.

Step 7

Pour in the broth, add salt, and bring the mixture to a boil.

Step 8

Add the soaked and drained rice to the pot, stir gently to combine with the spices and vegetables.

Step 9

Cover the pot with a tight-fitting lid. Reduce heat to low and let it simmer for 20-25 minutes or until the rice is fully cooked and all the liquid is absorbed.

Step 10

Once cooked, remove from heat and let it rest, covered, for 10 minutes.

Step 11

Fluff the rice with a fork, drizzle with lemon juice, and garnish with the reserved fried onions before serving.

Nutrition Facts

Serving size	(2421.0g)

Amount per serving	% Daily Value*
Calories	1487.8

Total Fat 49.3g	0%
Saturated Fat 7.1g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 6774.8mg	0%
Total Carbohydrate 230.9g	0%
Dietary Fiber 42.6g	0%
Total Sugars 40.7g
Protein 45.0g	0%

Vitamin D 0IU	0%
Calcium 875.7mg	0%
Iron 30.4mg	0%
Potassium 3742.5mg	0%

*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: 28.7%

Protein: 11.6%

Carbs: 59.7%