Gluten-Free Chicken Biryani

Ingredients

• 3 cups Basmati Rice
• 1.5 lbs Chicken Thighs
• 2 medium Onion
• 2 medium Tomatoes
• 2 tbsp Ginger-Garlic Paste
• 1 cup Plain Yogurt
• 3 tbsp Biryani Masala
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 3 tbsp Ghee
• 1/4 cup Fresh Mint Leaves
• 1/4 cup Fresh Cilantro
• Pinch Saffron Strands
• 2 tbsp Warm Milk
• To taste Salt

Instructions

1. 1Measure the pinch of saffron strands and place them in a small bowl with the 2 tablespoons of warm milk. Set this aside to allow the saffron to infuse.
2. 2Measure the 3 cups of Basmati Rice. Rinse the rice under cool running water until the water runs clear, then soak the rice in a bowl of water for 30 minutes. After soaking, drain the rice very well.
3. 3Place a large, heavy-bottomed pot on the stove over medium heat (350°F / 175°C). Add the 3 tablespoons of ghee and let it melt. Add the 2 sliced medium onions and cook, stirring occasionally, for 10-15 minutes, or until they are golden brown and slightly crispy. Remove the onions from the pot with a slotted spoon and set them aside on a plate.
4. 4To the same pot with the remaining ghee, add the 2 tablespoons of ginger-garlic paste. Cook, stirring constantly, for 1 minute until fragrant. Add the 2 chopped medium tomatoes and cook, stirring, for 5-7 minutes, or until they have softened and started to break down.
5. 5Add the 1.5 lbs of chicken thighs to the pot. Stir in the 3 tablespoons of biryani masala, 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and salt to taste. Cook, stirring, for 5 minutes until the chicken is lightly browned on all sides.
6. 6Stir in the 1 cup of plain yogurt. Continue to cook, stirring, for another 5-7 minutes, or until the yogurt has thickened and the oil begins to separate from the mixture, indicating the masala is well cooked.
7. 7Add the 4 cups of water to the pot and bring the mixture to a rolling boil over high heat (400°F / 200°C). Add the 3 cups of drained basmati rice. Stir gently to combine, then reduce the heat to low (200°F / 95°C), cover the pot tightly with a lid, and simmer for 20-25 minutes, or until the rice is tender and all the water has been absorbed. Do not lift the lid during this time.
8. 8Once the rice is cooked, turn off the heat. Sprinkle the reserved golden brown onions, the 1/4 cup of fresh mint leaves, and the 1/4 cup of fresh cilantro over the top of the rice. Drizzle the infused saffron milk over everything. Cover the pot again and let it rest undisturbed for 10 minutes. This resting period allows the rice to steam and the flavors to meld.

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