Soy-Free Classic Biryani Rice

Embark on a culinary journey with this fragrant and flavorful Soy-Free Classic Biryani Rice, a timeless dish that brings the vibrant essence of Indian cuisine to your table—without the use of soy. This recipe combines perfectly cooked basmati rice with a medley of colorful vegetables, aromatic spices like cardamom, cinnamon, and cloves, and a touch of luxury from cashews and raisins. Cooked using the traditional Dum method for perfectly layered flavors, this biryani is finished with fresh mint, coriander, and a tangy squeeze of lemon juice. Whether paired with cooling raita or enjoyed on its own, this comforting one-pot meal is perfect for family dinners or festive gatherings. Vegetarian, soy-free, and bursting with authentic taste, it’s a must-try for anyone seeking an easy yet exquisite rice dish.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 4 cups Water
• 1 cup Vegetable stock
• 3 tablespoons Vegetable oil
• 1 teaspoon Cumin seeds
• 1 Bay leaf
• 4 Cardamom pods
• 4 Cloves
• 1 Cinnamon stick
• 1 large Onion, sliced
• 2 tablespoons Ginger-garlic paste
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 2 medium Fresh tomatoes, chopped
• 1 medium Carrot, diced
• 1 cup Green peas
• 1 cup Green beans, cut into 1-inch pieces
• 0.5 cup Cashews
• 0.25 cup Raisins
• 1 teaspoon Salt
• 2 teaspoons Biryani masala
• 0.25 cup Fresh coriander leaves, chopped
• 0.25 cup Mint leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

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

Step 2

In a large pot, bring 4 cups of water and 1 cup of vegetable stock to a boil. Add the soaked and drained rice, stir once, and cook until the rice is 70% cooked, about 5-6 minutes. Drain and set aside.

Step 3

In a large, heavy-bottomed pan, heat vegetable oil over medium heat. Add cumin seeds, bay leaf, cardamom pods, cloves, and cinnamon stick, and sauté until fragrant, about 1 minute.

Step 4

Add sliced onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another 2 minutes.

Step 5

Add turmeric powder, red chili powder, and chopped tomatoes. Cook until the tomatoes soften, about 5 minutes.

Step 6

Add diced carrot, green peas, and green beans. Sauté for another 5 minutes until the vegetables are slightly tender.

Step 7

Fold in cashews, raisins, salt, and biryani masala. Cook for another 3 minutes, stirring occasionally.

Step 8

Layer the 70% cooked rice over the vegetable mix. Sprinkle chopped coriander and mint leaves over the top.

Step 9

Cover the pan with a tight-fitting lid and cook on low heat (Dum) for 15 minutes.

Step 10

Turn off the heat and let the biryani rest for 10 minutes. Fluff the rice gently with a fork.

Step 11

Drizzle lemon juice over the biryani before serving.

Step 12

Serve hot with raita or plain yogurt.

Nutrition Facts

Serving size	(2738.7g)

Amount per serving	% Daily Value*
Calories	1903.4

Total Fat 79.2g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 31.3g
Cholesterol 0mg	0%
Sodium 3259.5mg	0%
Total Carbohydrate 274.8g	0%
Dietary Fiber 46.3g	0%
Total Sugars 69.0g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 805.2mg	0%
Iron 32.0mg	0%
Potassium 4121.8mg	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: 35.2%

Protein: 10.5%

Carbs: 54.3%