Soy-Free Chicken Biryani

Delight your taste buds with this aromatic and flavorful Soy-Free Chicken Biryani, a comforting one-pot dish that's perfect for family dinners or festive occasions. Made with tender chicken marinated in yogurt and a medley of spices, this biryani avoids soy while delivering a bold and authentic flavor profile. Fragrant basmati rice is layered with perfectly cooked chicken, golden fried onions, mint, and cilantro, then finished with a luxurious touch of saffron-infused milk and a splash of lemon juice. The recipe uses whole spices like cinnamon, cloves, and cardamom for a rich, traditional taste and emphasizes simple, wholesome ingredients. Ready in just over an hour, this gluten-free chicken biryani is an effortless crowd-pleaser that brings the essence of Indian cuisine to your table.

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 500 grams Chicken
• 300 grams Basmati rice
• 150 grams Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Biryani masala
• 3 tablespoons Ghee or vegetable oil
• 2 large Onion, thinly sliced
• 2 medium Tomatoes, chopped
• 2 Green chilies, slit
• 1 Bay leaf
• 1 Cinnamon stick
• 4 Cloves
• 3 Cardamom pods
• 2 teaspoons Salt
• 0.25 cup Mint leaves
• 0.25 cup Cilantro leaves
• 2 tablespoons Lemon juice
• 0.25 teaspoon Saffron strands
• 2 tablespoons Warm milk
• 600 milliliters Water

Directions

Step 1

In a bowl, marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, biryani masala, and 1 teaspoon of salt. Mix well and let it rest for at least 30 minutes.

Step 2

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 3

Heat the ghee or vegetable oil in a large pot over medium heat. Add sliced onions and fry until golden brown, remove half and set aside for garnishing.

Step 4

To the remaining onions in the pot, add bay leaf, cinnamon stick, cloves, and cardamom pods. Stir fry for a few seconds until aromatic.

Step 5

Add the marinated chicken and cook until the chicken is browned and almost cooked through.

Step 6

Add chopped tomatoes and green chilies. Cook until the tomatoes soften.

Step 7

Pour in the water and add the remaining 1 teaspoon salt. Bring to a boil.

Step 8

Add drained rice to the pot, stir gently, and cover with a tight-fitting lid. Reduce the heat to low and cook for 15-20 minutes until rice is cooked.

Step 9

In a small bowl, soak saffron strands in warm milk.

Step 10

Once the rice is cooked, gently fluff the biryani with a fork. Pour the saffron milk over the rice and add the reserved fried onions, mint, and cilantro leaves.

Step 11

Drizzle lemon juice on top and cover the pot again. Let it rest for 10 minutes off the heat.

Step 12

Serve hot, garnished with additional mint and cilantro, if desired.

Nutrition Facts

Serving size	(2451.8g)

Amount per serving	% Daily Value*
Calories	2026.8

Total Fat 82.4g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 4.8g
Cholesterol 679.0mg	0%
Sodium 6847.0mg	0%
Total Carbohydrate 167.9g	0%
Dietary Fiber 25.9g	0%
Total Sugars 40.1g
Protein 167.0g	0%

Vitamin D 84.0IU	0%
Calcium 884.8mg	0%
Iron 17.6mg	0%
Potassium 4276.7mg	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: 35.6%

Protein: 32.1%

Carbs: 32.3%