Soy-Free Single Plate Chicken Biryani

Discover the bold, aromatic flavors of our Soy-Free Single Plate Chicken Biryani, a perfectly portioned dish designed for solo indulgence. This quick and satisfying recipe layers tender, spiced chicken breast marinated in yogurt with fluffy, fragrant basmati rice infused with warming whole spices like cinnamon, cardamom, and cloves. Enhanced by golden fried onions, fresh herbs, and a hint of citrus, this biryani is completely soy-free, making it a great alternative for those with dietary restrictions. Ready in just an hour, it’s an ideal choice for a hearty, flavor-packed meal without the need for complicated cooking techniques. Serve it hot with a squeeze of lemon for a single bowl of pure comfort.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 1

Ingredients

• 100 grams Basmati rice
• 150 grams Chicken breast
• 50 grams Plain yogurt (dairy or coconut-based)
• 2 tablespoons Vegetable oil
• 1 medium Onion, thinly sliced
• 3 units Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Cumin powder
• 0.5 teaspoon Coriander powder
• 0.25 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 1 unit Bay leaf
• 1 inch Cinnamon stick
• 2 units Green cardamom pods
• 2 units Cloves
• 1 teaspoon Salt
• 2 tablespoons Fresh cilantro, chopped
• 2 tablespoons Fresh mint leaves, chopped
• 200 ml Water
• 1 unit Lemon, sliced for garnish

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 20 minutes, then drain and set aside.

Step 2

Cut the chicken breast into bite-sized pieces. In a bowl, mix the chicken with yogurt, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Marinate for at least 15 minutes.

Step 3

Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the sliced onions and sauté until golden brown. Remove half of the onions for garnishing later.

Step 4

Add the minced garlic and ginger to the remaining onions in the pan and sauté for a minute until fragrant.

Step 5

Add the marinated chicken pieces to the pan and cook until the chicken is browned and cooked through, about 10 minutes.

Step 6

In another pot, heat the remaining tablespoon of oil and add the bay leaf, cinnamon stick, cardamom pods, and cloves. Sauté until the spices release their aroma.

Step 7

Add the soaked and drained rice to the spices and stir gently to coat the rice with the oil and spices.

Step 8

Pour in the water, and add salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 10-12 minutes until the rice is cooked and water is absorbed.

Step 9

Once the rice is cooked, fluff it gently with a fork and layer the cooked chicken on top of the rice.

Step 10

Sprinkle garam masala, fresh cilantro, and mint leaves over the biryani.

Step 11

Garnish with the reserved fried onions and lemon slices.

Step 12

Serve hot on a single plate, enjoying the blend of spices and flavors.

Nutrition Facts

Serving size	(686.9g)

Amount per serving	% Daily Value*
Calories	699.5

Total Fat 34.7g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 17.5g
Cholesterol 132.3mg	0%
Sodium 2906.8mg	0%
Total Carbohydrate 50.8g	0%
Dietary Fiber 7.3g	0%
Total Sugars 7.6g
Protein 50.9g	0%

Vitamin D 16.7IU	0%
Calcium 240.0mg	0%
Iron 6.4mg	0%
Potassium 975.5mg	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: 43.4%

Protein: 28.3%

Carbs: 28.3%