Gluten-Free Emirati Chicken Biryani

Ingredients

• 2 lbs Chicken pieces (bone-in, skin-on)
• 3 cups Basmati rice
• 2 large Onion, thinly sliced
• 4 cloves Garlic, minced
• 2 tbsp Ginger, grated
• 1 cup Plain yogurt (dairy or non-dairy)
• 3 tbsp Emirati Biryani spice blend
• 1 tsp Turmeric powder
• 0.25 tsp Saffron strands
• 2 tbsp Warm milk (dairy or non-dairy)
• 3 tbsp Ghee or oil
• 0.25 cup Mint leaves, chopped
• 0.25 cup Cilantro leaves, chopped
• 0.5 cup Fried onions (store-bought, check for gluten)
• 1.5 tsp Salt

Instructions

1. 1Measure 3 cups of basmati rice into a bowl and cover with water. Let it soak for 30 minutes, then drain completely.
2. 2In a large bowl, combine the 2 lbs of chicken pieces with 1 cup of plain yogurt, 2 tablespoons of the Emirati Biryani spice blend, 1 teaspoon of turmeric powder, 4 minced cloves of garlic, 2 tablespoons of grated ginger, and 1.5 teaspoons of salt. Mix well to coat the chicken evenly. Let it marinate for at least 30 minutes.
3. 3In a small bowl, combine the 0.25 teaspoon of saffron strands with 2 tablespoons of warm milk. Stir gently and set aside.
4. 4Heat 3 tablespoons of ghee or oil in a large, heavy-bottomed pot over medium-high heat (375°F / 190°C). Add the 2 large onions, thinly sliced, and cook, stirring occasionally, until they are golden brown, about 10-15 minutes. Use a slotted spoon to remove half of the fried onions and set them aside for later.
5. 5Add the marinated chicken to the same pot with the remaining onions. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-7 minutes. Pour in 1 cup of water, bring to a simmer, cover the pot, and reduce the heat to low. Cook for 20 minutes, or until the chicken is partially cooked.
6. 6While the chicken is simmering, bring 6 cups of water to a boil in a separate pot over high heat (212°F / 100°C). Add the drained basmati rice and 1 teaspoon of salt. Cook for about 8 minutes, until the rice is 70% cooked. Drain the rice thoroughly.
7. 7Gently spread half of the drained rice over the chicken in the pot. Sprinkle this layer with 0.125 cup of chopped mint leaves, 0.125 cup of chopped cilantro, the remaining 1 tablespoon of Emirati Biryani spice blend, and half of the prepared saffron milk mixture.
8. 8Carefully layer the remaining 1.5 cups of basmati rice on top of the first layer. Sprinkle this top layer with the reserved half of the fried onions, the remaining 0.125 cup of chopped mint leaves, the remaining 0.125 cup of chopped cilantro, and the remaining saffron milk mixture.
9. 9Cover the pot tightly with a lid, ensuring a good seal to trap the steam. Cook on very low heat for 25-30 minutes, or until the rice is fully cooked and tender, and the chicken is cooked through (internal temperature should reach 165°F / 74°C).
10. 10Remove the pot from the heat and let it rest, covered, for 10 minutes. This allows the flavors to meld and the rice to finish steaming. Gently fluff the biryani with a fork before serving hot.

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