Soy-Free Biryani Rice

Elevate your meal with this aromatic and flavorful Soy-Free Biryani Rice, a delightful twist on the classic Indian favorite. Made with fragrant basmati rice, a medley of warming whole spices like cinnamon, cardamom, and cloves, and a vibrant mix of fresh herbs and vegetables, this recipe is a celebration of bold flavors and wholesome ingredients—all without soy. The hallmark of this dish lies in its delicate saffron infusion, which adds a luxurious golden hue and a subtle depth. Quick to prepare and perfect for vegetarians or those with soy allergies, this biryani pairs beautifully with raita, yogurt, or your favorite curry. Whether served as a comforting weeknight dinner or a show-stopping side at your next gathering, this one-pot wonder is guaranteed to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups basmati rice
• 3 cups water
• 2 whole bay leaves
• 1 3-inch piece cinnamon stick
• 4 whole green cardamom pods
• 6 whole cloves
• 3 tablespoons oil
• 1 large (thinly sliced) onion
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1.5 teaspoons salt
• 1 handful (chopped) fresh cilantro
• 1 handful (chopped) fresh mint leaves
• 1.5 cups frozen mixed vegetables
• 1 pinch saffron strands
• 2 tablespoons warm milk

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear.

Step 2

Soak the rice in water for 20 minutes, then drain completely.

Step 3

In a small bowl, soak the saffron strands in warm milk and set aside.

Step 4

Heat 3 tablespoons of oil in a large pot over medium heat.

Step 5

Add bay leaves, cinnamon stick, cardamom pods, and cloves to the pot.

Step 6

Sauté for 1-2 minutes until the spices become fragrant.

Step 7

Add the sliced onions and cook until they turn golden brown.

Step 8

Stir in the ginger paste and garlic paste, cooking for another minute.

Step 9

Mix in the turmeric powder, red chili powder, coriander powder, and salt.

Step 10

Add the mixed vegetables and cook for 5 minutes, stirring occasionally.

Step 11

Add the drained rice to the pot and gently mix with the spices and vegetables.

Step 12

Pour in the water and bring the mixture to a boil.

Step 13

Once boiling, reduce the heat to low and cover the pot.

Step 14

Cook the rice for 15-20 minutes, or until all the water is absorbed.

Step 15

Turn off the heat and let the rice sit, covered, for another 10 minutes.

Step 16

Fluff the rice with a fork and gently mix in the chopped cilantro and mint.

Step 17

Drizzle the saffron milk over the rice and gently fold to mix.

Step 18

Serve the biryani rice hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1731.8g)

Amount per serving	% Daily Value*
Calories	1310.3

Total Fat 48.8g	0%
Saturated Fat 4.2g	0%
Polyunsaturated Fat 0g
Cholesterol 2.5mg	0%
Sodium 4640.2mg	0%
Total Carbohydrate 198.9g	0%
Dietary Fiber 29.5g	0%
Total Sugars 23.8g
Protein 30.6g	0%

Vitamin D 12.0IU	0%
Calcium 579.9mg	0%
Iron 18.0mg	0%
Potassium 1953.3mg	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: 32.4%

Protein: 9.0%

Carbs: 58.6%