Hello friend’s, welcome to my blog. Today I am going to share with you Oil Free Biryani Recipe as a dinner. I hope you will enjoy this legendary dinner. This recipe is dedicated for one serving. So let’s start the recipe.
INGREDIENTS:
| Basmati Rice | 60 gram |
| Mixed vegetables (Carrots, peas, green beans) | ½ cup |
| Onion (diced) | ¼ cup |
| Tomato (chopped) | 1 (small) |
| Green Chilli (finely chopped) | 1 (finely chopped) |
| Ginger-garlic paste | ½ tablespoon |
| Vegetable broth | ½ cup |
| Almond milk | 2 tablespoons |
| Turmeric powder | ¼ tablespoons |
| Garam masala | ½ tablespoons |
| Cumin seeds | ¼ tablespoons |
| Red chilli powder | ¼ tablespoons |
| Salt | ½ tablespoons |
| Bay leaves | 1 (small) |
| Whole cloves | 2-3 |
| Cinnamon Stick | 1 |
| Chopped fresh cilantro | 1 tablespoon |
| Lemon juice | 1 tablespoon |
METHOD:
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Rinse and Soak the Rice: Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak in water for 15 minutes, then drain. This ensures fluffy, non-sticky rice.
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Toast the Spices: In a small non-stick pot (or skillet), dry-toast the cumin seeds, bay leaf, cloves, and cinnamon stick over medium heat for 30–60 seconds until fragrant. No oil needed—just stir to avoid burning. If using a skillet, transfer spices to the pot.
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Cook the Veggies: Add the diced onion to the pot with 1–2 tablespoons of vegetable broth or water to prevent sticking. Sauté for 2–3 minutes until soft. Add ginger-garlic paste, green chili (if using), and chopped tomato. Cook for another 2 minutes until the tomato softens.
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Add Spices and Veggies: Stir in turmeric, red chili powder, garam masala, and salt. Add the mixed vegetables and cook for 2 minutes, stirring occasionally. If the mixture sticks, add another tablespoon of broth or water.
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Cook the Rice: Add the soaked and drained rice to the pot, stirring gently to coat with the spice mixture. Pour in 1/2 cup water or vegetable broth and 2 tablespoons plant-based milk (this adds creaminess without oil). Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10–12 minutes until the rice is cooked and the liquid is absorbed. Avoid stirring too much to keep the rice intact.
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Fluff and Finish: Remove from heat and let the biryani sit, covered, for 5 minutes. Fluff gently with a fork, remove the bay leaf and cinnamon stick, and stir in the lemon juice for a fresh zing. Garnish with chopped cilantro.
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Serve and Enjoy: Spoon your biryani into a bowl and savor the aromatic goodness! Pair with a side of cucumber raita (yogurt mixed with grated cucumber and a pinch of cumin) for a cooling contrast, if desired.
NUTRITIVE VALUE: (Per Serving)
| Energy | 200 calories |
| Carbohydrates | 40 gram |
| Protein | 5 gram |
| Fat | 1 gram |
WHY YOU’LL LOVE THESE FRENCH FRIES:
This oil free biryani recipe is a flavor-packed, guilt-free treat that brings the essence of Indian cuisine to your table in a single portion. It’s quick enough for a weeknight but feels special enough for a solo date night. The spices, veggies, and rice come together in a dish that’s as nutritious as it is delicious. Plus, your kitchen will smell amazing!
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