Dairy-Free Chicken Biryani

Ingredients

• 2 cups Basmati Rice
• 1.5 lbs Chicken Thighs
• 1 large Onion
• 2 medium Tomato
• 2 tbsp Ginger-Garlic Paste
• 3 tbsp Biryani Masala
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.25 cup Mint Leaves
• 0.25 cup Cilantro Leaves
• 3 tbsp Vegetable Oil
• a pinch Saffron Strands
• 0.25 cup Warm Water
• 0.5 cup Dairy-Free Yogurt (Coconut)
• to taste Salt

Instructions

1. 1Measure 2 cups of Basmati Rice into a bowl and cover with water. Let it soak for 30 minutes, then drain the water completely.
2. 2In a separate bowl, combine the 1.5 lbs Chicken Thighs with 2 tbsp Ginger-Garlic Paste, 3 tbsp Biryani Masala, 1 tsp Turmeric Powder, 1 tsp Red Chili Powder, 1 tsp Cumin Powder, 1 tsp Coriander Powder, a pinch of Salt, and 0.5 cup Dairy-Free Yogurt (Coconut). Mix well to coat the chicken and let it marinate for at least 1 hour.
3. 3Place a large heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add 3 tbsp Vegetable Oil and heat until shimmering. Add 1 large Onion, thinly sliced, and cook, stirring occasionally, until golden brown, about 8-10 minutes.
4. 4Add 2 medium Tomatoes, chopped, to the pot and cook until they have softened, about 5 minutes. Add the marinated chicken mixture and cook, stirring, until the chicken is browned on all sides, about 5-7 minutes.
5. 5Add the drained 2 cups of Basmati Rice to the pot. Stir gently to combine with the chicken and tomato mixture. Add enough water to just cover the rice and chicken, about 2 cups, and add to taste Salt.
6. 6Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 20-25 minutes, or until the rice is tender and all the water has been absorbed. Do not lift the lid during this time.
7. 7While the biryani simmers, dissolve a pinch of Saffron Strands in 0.25 cup Warm Water in a small bowl. Once the rice is cooked, remove the pot from the heat and let it rest, covered, for 10 minutes.
8. 8Gently fluff the rice with a fork. Drizzle the dissolved saffron water evenly over the top of the biryani. Garnish with 0.25 cup Mint Leaves and 0.25 cup Cilantro Leaves. Serve hot.

Substitutions

Related Guides