Nut-Free Single Plate Chicken Biryani

Savor the irresistible aroma of this Nut-Free Single Plate Chicken Biryani, a carefully crafted dish that brings all the authentic flavors of a traditional biryani without the use of nuts. Perfectly spiced chicken, marinated with a vibrant blend of yogurt, ginger-garlic paste, and warm Indian spices, is layered with fragrant basmati rice cooked to perfection. A touch of saffron-infused milk, fresh herbs like mint and coriander, and slow steaming on low heat ensure this one-pot wonder is bursting with layers of flavor and texture. Ideal for a quick dinner or an intimate gathering, this nut-free version is an inclusive, hassle-free meal designed for two, ready in just one hour. Garnish with fresh herbs and serve warm for a satisfying, gluten-free treat that’s both comforting and delicious.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 2

Ingredients

• 1 cup Basmati rice
• 200 grams Chicken breast
• 0.25 cup Plain yogurt
• 1 tablespoon Ginger-garlic paste
• 1 medium Onion, thinly sliced
• 1 small Tomato, chopped
• 1 small Green chili, chopped
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Cumin seeds
• 1 leaf Bay leaf
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Fresh mint leaves, chopped
• 5 strands Saffron strands
• 2 tablespoons Milk
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 2 cups Water

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear and then soak it in water for 30 minutes.

Step 2

Cut the chicken breast into 1-inch cubes.

Step 3

In a bowl, mix the chicken with plain yogurt, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Marinate for at least 15 minutes.

Step 4

Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf; let them sizzle for about 30 seconds.

Step 5

Add sliced onions to the pan and sauté until golden brown.

Step 6

Stir in the chopped tomato and green chili, cooking until the tomato softens.

Step 7

Add the marinated chicken and cook until the chicken is sealed and changes color.

Step 8

Meanwhile, bring 2 cups of water to a boil in another pot. Drain the soaked rice and add it to the boiling water. Cook for about 7-8 minutes until the rice is 70% cooked. Drain the rice and set aside.

Step 9

Mix saffron strands with warm milk and set aside.

Step 10

Spread the partially cooked rice over the chicken in the pan. Sprinkle chopped coriander and mint leaves over the rice.

Step 11

Drizzle the saffron milk over the top. Cover the pan with a tight-fitting lid and lower the heat to the minimum.

Step 12

Allow the biryani to cook for 15-20 minutes. Do not lift the lid during this time to ensure all the flavors meld together.

Step 13

Remove from heat and gently fluff the rice with a fork before serving.

Step 14

Serve warm, garnished with additional fresh coriander leaves.

Nutrition Facts

Serving size	(1265.8g)

Amount per serving	% Daily Value*
Calories	1038.1

Total Fat 50.3g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 26.2g
Cholesterol 178.3mg	0%
Sodium 3113.7mg	0%
Total Carbohydrate 81.3g	0%
Dietary Fiber 7.2g	0%
Total Sugars 15.0g
Protein 71.5g	0%

Vitamin D 42.4IU	0%
Calcium 322.9mg	0%
Iron 8.8mg	0%
Potassium 1520.1mg	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: 42.6%

Protein: 26.9%

Carbs: 30.6%