Gluten-Free Chicken Biryani

Ingredients

• 2 cups Basmati Rice
• 1.5 lbs Chicken Thighs
• 2 medium Onion
• 2 tablespoons Ginger-Garlic Paste
• 2 medium Tomatoes
• 1 cup Plain Yogurt
• 3 tablespoons Biryani Masala
• 3 tablespoons Ghee
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 2 small Green Chilies
• 1/4 teaspoon Saffron Strands
• 1 teaspoon Rose Water
• 1.5 teaspoons Salt

Instructions

1. 1Measure the 2 cups of Basmati Rice and place it in a bowl. Cover the rice with water and let it soak for 30 minutes. After 30 minutes, drain the water completely and set the rice aside.
2. 2Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 3 tablespoons of Ghee. Once the ghee is melted and shimmering, add the 2 sliced medium Onions. Cook, stirring occasionally, for 10-15 minutes, or until the onions are deeply golden brown and slightly crispy. This is called 'frying the onions'.
3. 3Add the 2 tablespoons of Ginger-Garlic Paste to the pot with the fried onions. Stir and cook for 1 minute until fragrant. Add the 2 chopped medium Tomatoes and cook for 5-7 minutes, stirring often, until they have softened and broken down.
4. 4Add the 1.5 lbs of Chicken Thighs (cut into bite-sized pieces), 3 tablespoons of Biryani Masala, 1 cup of Plain Yogurt, and 1.5 teaspoons of Salt to the pot. Stir everything together to coat the chicken. Cook for 8-10 minutes, stirring occasionally, until the chicken pieces are no longer pink on the outside. The yogurt will help tenderize the chicken.
5. 5Pour 4 cups of water into the pot. Stir to combine everything and bring the mixture to a rolling boil over medium-high heat (400°F / 200°C). Once boiling, carefully add the drained 2 cups of Basmati Rice. Stir gently once to distribute the rice.
6. 6Reduce the heat to low (250°F / 120°C). Cover the pot tightly with a lid. Let it simmer undisturbed for 20-25 minutes, or until the rice is tender and all the water has been absorbed. You should not hear any bubbling.
7. 7While the biryani is simmering, gently crush the 1/4 teaspoon Saffron Strands and dissolve them in 1 teaspoon of Rose Water. Finely chop the 1/4 cup Mint Leaves, 1/4 cup Cilantro, and 2 small Green Chilies.
8. 8Once the rice is cooked, remove the pot from the heat. Let it stand, covered, for 5 minutes to allow the steam to finish cooking the rice. Uncover the pot and sprinkle the dissolved saffron mixture evenly over the top. Scatter the chopped mint leaves, cilantro, and green chilies over the saffron. Gently fluff the biryani with a fork before serving hot.

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