Dairy-Free Single Plate Chicken Biryani

Savor the irresistible flavors of our Dairy-Free Single Plate Chicken Biryani, a wholesome and aromatic one-pot recipe that’s perfect for individual servings. This easy-to-make dish combines tender, spiced chicken with fragrant layers of basmati rice infused with coconut milk, fresh herbs, and whole spices like cinnamon, cardamom, and cloves. Ideal for busy weeknights or special occasions, this dairy-free version of the classic biryani delivers bold flavors without compromising on dietary preferences. Garnished with crispy fried onions, cilantro, and mint, this mouthwatering biryani is steamed to perfection and served fresh on a single plate, making it both delightful and convenient. Perfect for those seeking a flavorful yet manageable portion, this dish offers all the satisfaction of traditional biryani in an approachable, no-fuss format.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 1

Ingredients

• 0.5 cup Basmati rice
• 150 grams Boneless chicken breast
• 1 medium Onion
• 2 cloves Garlic
• 1 inch Ginger
• 1 number Green chilies
• 1 medium Tomato
• 0.25 cup Coconut milk
• 1 tablespoon Lemon juice
• 1 teaspoon Biryani masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 2 tablespoons Cilantro leaves
• 1 tablespoon Mint leaves
• 2 tablespoons Cooking oil
• 1 cup Water
• 1 inch Cinnamon stick
• 3 number Cloves
• 2 number Cardamom pods

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 20 minutes.

Step 2

While the rice is soaking, slice the onion thinly, mince the garlic and ginger, and chop the tomato.

Step 3

Dice the chicken breast into bite-sized pieces and set aside.

Step 4

Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.

Step 5

In the same pan with remaining onions, add the minced garlic, ginger, and green chili. Saute for 1-2 minutes until fragrant.

Step 6

Add the chopped tomato, biryani masala, turmeric powder, and salt. Cook for 3-4 minutes until the tomatoes are soft.

Step 7

Add the diced chicken to the pan and cook until it turns white and is cooked through, about 5-7 minutes. Stir in the coconut milk and lemon juice, and let it simmer for another 5 minutes.

Step 8

In a separate large pot, bring 1 cup of water to a boil with a pinch of salt, cinnamon stick, cloves, and cardamom pods. Drain the rice and add it to the boiling water.

Step 9

Cook the rice until it's 70% done, about 6-7 minutes. Drain the rice, remove the whole spices, and layer it over the chicken mixture in the pan.

Step 10

Add the reserved fried onions, chopped cilantro, and mint leaves over the top layer of rice.

Step 11

Cover the pan with a tight-fitting lid. Reduce the heat to low and let it cook on 'dum' (steam) for 15-20 minutes until the rice is fully cooked.

Step 12

Once done, let it rest for 5 minutes. Fluff up the rice gently with a fork, and serve hot on a single plate.

Nutrition Facts

Serving size	(951.0g)

Amount per serving	% Daily Value*
Calories	792.4

Total Fat 36.0g	0%
Saturated Fat 5.8g	0%
Polyunsaturated Fat 0.8g
Cholesterol 129mg	0%
Sodium 4161.1mg	0%
Total Carbohydrate 72.4g	0%
Dietary Fiber 9.4g	0%
Total Sugars 23.3g
Protein 51.4g	0%

Vitamin D 0IU	0%
Calcium 212.4mg	0%
Iron 5.9mg	0%
Potassium 1417.9mg	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: 39.6%

Protein: 25.1%

Carbs: 35.4%