Gluten Free Chicken Biryani
Author: Jan Withington
Recipe type: Main
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 4 servings
- 3 pounds chicken thighs, skin on, bone in
- MARINADE:
- 1 cup plain yogurt
- ½ cup water
- 2 tablespoons vegetable oil
- 6 garlic cloves, minced
- 2 teaspoons finely grated fresh ginger
- ½ teaspoons ground gf turmeric
- ½ teaspoons gf ground cinnamon
- ½ teaspoons gf cayenne pepper
- ½ teaspoons ground cardamom
- 2 teaspoons garam marsala
- 2 teaspoons coriander
- 1 tablespoon McCormick ground cumin - gf
- 2 tablespoons McCormick ground paprika - gf
- 1¾ teaspoons salt
- PAR BOILED RICE:
- 3 liters water
- 2 teaspoons salt
- 10 cloves
- 5 dried bay leaves
- 1 star anise
- 6 green cardamon pods
- 2½ cups uncooked basmati rice
- CRISPY ONIONS:
- 2 medium yellow onions, thinly sliced into rings
- 2 cups cooking oil, for frying
- SAFFRON:
- 1 teaspoon saffron threads (loosely packed)
- 2 tablespoons warm water
- BIRYANI:
- 1 cup fresh cilantro, chopped
- 4 tablespoons unsalted butter, melted
- GARNISH:
- crispy onions
- chopped fresh cilantro
- Yogurt
- Mix marinade ingredients in a Dutch Oven. Add chicken and coat well. Marinade for 2 hours to overnight.
- PAR BOILED RICE:
- Bring 3 liters water to the boil, add salt and spices.
- Add rice, bring back up to boil then cook for 4 minutes, or until rice is just cooked but still firm in the middle.
- Drain immediately and do not remove the spices. Set aside.
- CRISPY ONIONS:
- Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown.
- Remove onto paper towel lined plate. Repeat with the remaining onion.
- SAFFRON:
- Mix the warm water and saffron in a small bowl, leave for 10 minutes.
- BIRYANI:
- Place Dutch Oven with the chicken and marinade over medium heat. Cover and cook for 10 minutes.
- Remove lid and cook for another 10 minutes, turning chicken twice.
- Remove from heat.
- Turn chicken so the skin side is down covering the bottom.
- Scatter half of the onion over the chicken and then half the cilantro.
- Top with the rice and spices. Gently pat down and flatten surface.
- Drizzle saffron over rice, then drizzle the butter.
- Cover and return to stove over medium heat.
- As soon as you see steam, turn down to low and cook for 25 to 30 minutes.
- Remove from stove, rest with lid on for 10 minutes.
- TO SERVE:
- Serve with fresh cilantro, crispy onions and yogurt. Yum!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-chicken-biryani/
3.5.3251