Gluten-Free Chicken Biryani
Aromatic and flavorful chicken biryani made with basmati rice and a blend of traditional Pakistani spices. This recipe is naturally gluten-free.
Ingredients
- about 680 g Chicken thighs
- 2 cups Basmati rice
- 2 medium Onion
- 2 medium Tomatoes
- 2 tbsp Ginger-garlic paste
- 2 small Green chilies
- 1 cup Yogurt
- 2 tbsp Biryani masala
- 1 tsp Turmeric powder
- 1 tsp Red chili powder
- 3 tbsp Ghee (or vegetable oil)
- 1/4 cup Fresh cilantro
- 1/4 cup Fresh mint
- a pinch Saffron strands
- 2 tbsp Warm milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak basmati rice in water for 30 minutes. Drain and set aside.
- 2In a bowl, marinate chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, and biryani masala for at least 30 minutes.
- 3Heat ghee in a large pot or Dutch oven. Add sliced onions and sauté until golden brown.
- 4Add chopped tomatoes and cook until softened.
- 5Add the marinated chicken and cook until browned on all sides.
- 6Add green chilies and cook for another 2-3 minutes.
- 7Add the soaked rice and gently mix with the chicken mixture.
- 8Add 4 cups of water and salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked through.
- 9In a small bowl, soak saffron strands in warm milk.
- 10Garnish the biryani with fresh cilantro, mint, and saffron milk. Serve hot.
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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