Dairy-Free Chicken Biryani
A flavorful and aromatic Pakistani Chicken Biryani made without dairy or eggs, perfect for a satisfying and allergy-friendly lunch.
Ingredients
- 2 cups Basmati Rice
- about 680 g Chicken Thighs
- 1 large Onion
- 2 medium Tomato
- 2 tablespoons Ginger-Garlic Paste
- 3 tablespoons Biryani Masala
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 3 tablespoons Vegetable Oil
- 1/2 cup Coconut Milk
- 1/4 cup Fresh Cilantro
- 1/4 cup Fresh Mint
- to taste Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak basmati rice in water for 30 minutes, then drain.
- 2Heat vegetable oil in a large pot over medium heat. Add sliced onion and sauté until golden brown.
- 3Add ginger-garlic paste and sauté for 1 minute.
- 4Add chopped tomatoes and cook until softened.
- 5Add chicken thighs, biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook until chicken is browned.
- 6Stir in coconut milk. Add rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked.
- 7Garnish with fresh cilantro and mint before serving.
Substitutions
Dairy Yogurt → Coconut Milk
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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