Gluten Free Chicken Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Delicious chicken biryani recipe.
Ingredients
  • 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
Instructions
  1. Mix marinade ingredients in a Dutch Oven. Add chicken and coat well. Marinade for 2 hours to overnight.
  2. PAR BOILED RICE:
  3. Bring 3 liters water to the boil, add salt and spices.
  4. Add rice, bring back up to boil then cook for 4 minutes, or until rice is just cooked but still firm in the middle.
  5. Drain immediately and do not remove the spices. Set aside.
  6. CRISPY ONIONS:
  7. Heat oil in a large saucepan over medium high heat. Cook onion, in batches, for 3 to 4 minutes, until golden brown.
  8. Remove onto paper towel lined plate. Repeat with the remaining onion.
  9. SAFFRON:
  10. Mix the warm water and saffron in a small bowl, leave for 10 minutes.
  11. BIRYANI:
  12. Place Dutch Oven with the chicken and marinade over medium heat. Cover and cook for 10 minutes.
  13. Remove lid and cook for another 10 minutes, turning chicken twice.
  14. Remove from heat.
  15. Turn chicken so the skin side is down covering the bottom.
  16. Scatter half of the onion over the chicken and then half the cilantro.
  17. Top with the rice and spices. Gently pat down and flatten surface.
  18. Drizzle saffron over rice, then drizzle the butter.
  19. Cover and return to stove over medium heat.
  20. As soon as you see steam, turn down to low and cook for 25 to 30 minutes.
  21. Remove from stove, rest with lid on for 10 minutes.
  22. TO SERVE:
  23. Serve with fresh cilantro, crispy onions and yogurt. Yum!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-chicken-biryani/