Gluten-Free Chicken Biryani

Ingredients

• 1 lb Chicken thighs
• 2 cups Basmati rice
• 1 large Onion
• 2 tbsp Ginger-garlic paste
• 1 large Tomato
• 1/2 cup Plain Yogurt
• 2 tbsp Biryani Masala
• 2 tbsp Ghee
• 1/4 cup Mint leaves
• 1/4 cup Cilantro leaves
• a pinch Saffron strands
• 2 tbsp Warm milk
• to taste Salt

Instructions

1. 1In a small bowl, combine the pinch of saffron strands with the 2 tablespoons of warm milk. Stir gently and set aside to allow the saffron to infuse.
2. 2In a medium bowl, combine the 1 lb of chicken thighs, 2 tablespoons of ginger-garlic paste, 1/2 cup of plain yogurt, 2 tablespoons of biryani masala, and to taste salt. Mix everything together thoroughly, ensuring the chicken is well coated. Let this marinate for at least 30 minutes.
3. 3Place a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 2 tablespoons of ghee. Once the ghee is melted and shimmering, add the 1 large onion, thinly sliced. Cook, stirring occasionally, for 8-10 minutes, or until the onions are golden brown and slightly crispy.
4. 4Add the 1 large tomato, chopped, to the pot with the onions. Cook for 3-4 minutes, stirring, until the tomato has softened.
5. 5Add the marinated chicken to the pot. Cook for 5-7 minutes, stirring, until the chicken is browned on all sides. The internal temperature of the chicken should reach 165°F (74°C).
6. 6While the chicken is cooking, in a separate medium pot, combine the 2 cups of basmati rice with enough water to cover. Bring to a boil over high heat (212°F / 100°C). Cook for 5-6 minutes, or until the rice is about 70% cooked (it should still have a slight bite). Drain the rice thoroughly.
7. 7Carefully spoon the drained 2 cups of basmati rice over the chicken and onion mixture in the large pot, creating a layer. Sprinkle the 1/4 cup of mint leaves and 1/4 cup of cilantro leaves evenly over the rice. Drizzle the infused saffron milk mixture over the top.
8. 8Cover the large pot tightly with a lid. If your lid is not tight-fitting, you can place a piece of aluminum foil over the pot before putting on the lid to create a seal. Reduce the heat to low (250°F / 120°C). Cook for 20-25 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through. The steam trapped inside will finish cooking the rice and chicken.
9. 9Once cooked, let the biryani rest, covered, for 5 minutes off the heat. This allows the flavors to meld and the rice to become fluffy. Serve the Gluten-Free Chicken Biryani hot.

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