Soy-Free Nasi Briyani

Experience the rich, aromatic flavors of 'Soy-Free Nasi Briyani,' a vibrant twist on the classic South Asian rice dish, made without any soy-based ingredients. This comforting one-pot meal brings together tender, yogurt-marinated chicken drumsticks infused with fragrant spices like cinnamon, cardamom, and cloves, paired with perfectly fluffy basmati rice. A medley of garnishes—crispy fried onions, roasted cashews, sweet raisins, and a sprinkle of fresh mint and coriander—elevates each bite with layers of texture and bold flavor. With simple pantry staples and no soy, this recipe is perfect for those seeking an allergy-friendly briyani option that doesn’t compromise on taste. Ideal for festive gatherings or weeknight dinners, this soy-free nasi briyani is a surefire crowd-pleaser!

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 2 cups Basmati rice
• 3 cups Water
• 4 pieces Chicken drumsticks
• 1 cup Yogurt
• 4 pieces Garlic cloves, minced
• 2 tablespoons Ginger, minced
• 1 large Onion, thinly sliced
• 1 piece Cinnamon stick
• 4 pods Cardamom pods
• 4 pieces Cloves
• 1 piece Bay leaf
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• 1 tablespoon Coriander powder
• 2 teaspoons Salt
• 3 tablespoons Vegetable oil
• 2 tablespoons Raisins
• 2 tablespoons Cashew nuts
• 2 tablespoons Fresh coriander leaves, chopped
• 2 tablespoons Fresh mint leaves, chopped

Directions

Step 1

Rinse the basmati rice thoroughly under cold water until the water runs clear. Drain and set aside.

Step 2

In a large mixing bowl, combine the chicken drumsticks with yogurt, half of the minced garlic and ginger, turmeric powder, coriander powder, and 1 teaspoon of salt. Mix well and let it marinate for at least 30 minutes.

Step 3

Heat 3 tablespoons of vegetable oil in a large pot over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions and set aside for garnish.

Step 4

Add the remaining minced garlic and ginger to the pot and sauté for an additional minute.

Step 5

Add the cinnamon stick, cardamom pods, cloves, bay leaf, and cumin seeds to the pot. Stir and cook for another 2 minutes until fragrant.

Step 6

Add the marinated chicken with all the marinade into the pot. Cook for 10-12 minutes, turning occasionally until the chicken has browned and cooked partially.

Step 7

Pour the water into the pot and bring it to a boil. Add the rinsed and drained basmati rice along with the remaining 1 teaspoon of salt.

Step 8

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15-20 minutes until the rice is cooked and the chicken is tender. Avoid lifting the lid during this time.

Step 9

While the rice is cooking, in a small pan, dry roast the cashew nuts and raisins until the nuts are golden and the raisins are plump.

Step 10

Once the rice is cooked, turn off the heat and let it rest for 5 minutes.

Step 11

Gently fluff the rice with a fork, ensuring not to break the grains. Spread the reserved fried onions, roasted cashew nuts, and raisins over the rice.

Step 12

Finally, garnish with freshly chopped coriander and mint leaves before serving.

Nutrition Facts

Serving size	(2073.2g)

Amount per serving	% Daily Value*
Calories	2011.6

Total Fat 92.8g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 25.3g
Cholesterol 386.7mg	0%
Sodium 5362.9mg	0%
Total Carbohydrate 182.5g	0%
Dietary Fiber 15.0g	0%
Total Sugars 44.9g
Protein 124.7g	0%

Vitamin D 117.6IU	0%
Calcium 832.9mg	0%
Iron 19.1mg	0%
Potassium 2575.8mg	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: 40.5%

Protein: 24.2%

Carbs: 35.4%