Dairy-Free Chicken Biryani

Ingredients

• 2 cups Basmati Rice
• about 680 g Chicken Thighs
• 2 medium Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-Garlic Paste
• 2 tbsp Biryani Masala
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 4 tbsp Vegetable Oil
• 1/4 cup Fresh Cilantro
• 1/4 cup Fresh Mint
• 1/2 cup Dairy-Free Yogurt (Coconut or Soy)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the basmati rice in water for 30 minutes. Drain and set aside.
2. 2In a large pot, heat vegetable oil over medium heat. Add sliced onions and sauté until golden brown.
3. 3Add ginger-garlic paste and sauté for another minute.
4. 4Add chopped tomatoes, biryani masala, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook until the tomatoes are softened and the oil starts to separate.
5. 5Add chicken thighs and sauté until lightly browned.
6. 6Stir in the dairy-free yogurt and cook for 5 minutes.
7. 7Add the soaked and drained rice, fresh cilantro, and fresh mint to the pot. Add 4 cups of water.
8. 8Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked through and the chicken is tender.
9. 9Let it rest for 10 minutes before serving.

Substitutions

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