Gluten-Free Chicken Biryani

Instructions

1. 1In a bowl, combine the about 680 g of chicken thighs with the 2 tbsp of ginger-garlic paste, 2 tbsp of biryani masala, 1 tsp of turmeric powder, and 1 tsp of red chili powder. Mix well to coat the chicken evenly. Cover the bowl and let it marinate for at least 30 minutes.
2. 2Place a large, heavy-bottomed pot over medium-high heat (190°C). Add the 2 tbsp 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 onion is golden brown and softened.
3. 3Add the 2 medium tomatoes, chopped, to the pot. Cook for 3-5 minutes, stirring, until the tomatoes have softened.
4. 4Add the marinated chicken to the pot. Cook for 5-7 minutes, stirring, until the chicken is browned on all sides.
5. 5Add the 2 cups of basmati rice and the 4 cups of water to the pot. Stir everything together. Bring the mixture to a rolling boil over high heat.
6. 6Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the water is absorbed and the rice is tender. Do not lift the lid during this time.
7. 7Remove the pot from the heat and let it stand, covered, for 10 minutes. This allows the rice to finish cooking and steam fully. Fluff the rice gently with a fork. Garnish with the 1/4 cup of mint leaves and 1/4 cup of cilantro leaves before serving.

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