Gluten-Free Chicken Biryani

Ingredients

• 2 cups Basmati Rice
• 1.5 lbs Chicken Thighs
• 2 medium Onion
• 3 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 1 cup Yogurt
• 3 tablespoons Biryani Masala
• 3 tablespoons Ghee
• 1/4 cup Mint Leaves
• 1/4 cup Cilantro
• 2 small Green Chilies

Instructions

1. 1Place the 2 cups of Basmati Rice in a bowl and cover with water. Let it soak for 30 minutes.
2. 2In a large, heavy-bottomed pot, melt the 3 tablespoons of Ghee over medium heat (350°F / 175°C). Add the 2 sliced Onions and cook, stirring occasionally, for 10-15 minutes, or until they are golden brown and crispy. Remove the onions from the pot with a slotted spoon and set aside on a plate, leaving the ghee in the pot.
3. 3Add the 2 tablespoons of Ginger-Garlic Paste to the pot and cook for 1 minute, stirring constantly, until fragrant. Add the 3 chopped Tomatoes and cook for 5-7 minutes, stirring occasionally, until they have softened and the oil begins to separate.
4. 4Add the 1.5 lbs of Chicken Thighs (cut into bite-sized pieces) to the pot. Stir in the 1 cup of Yogurt and the 3 tablespoons of Biryani Masala. Cook for 8-10 minutes, stirring, until the chicken is no longer pink on the outside.
5. 5Drain the soaked 2 cups of Basmati Rice. Add the drained rice to the pot with the chicken mixture. Pour in enough water to cover the rice and chicken by about 1 inch. Stir everything gently to combine.
6. 6Bring the mixture 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 15-20 minutes, or until the rice is fully cooked and has absorbed all the liquid. Do not lift the lid during this time.
7. 7Once the rice is cooked, turn off the heat and let the pot sit, covered, for another 10 minutes. This allows the rice to steam and become fluffy. Fluff the biryani gently with a fork.
8. 8Garnish the Gluten-Free Chicken Biryani with the 1/4 cup of chopped Mint Leaves, 1/4 cup of chopped Cilantro, and 2 thinly sliced Green Chilies before serving.

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