446
Gluten Free Chicken Biryani
Prep time
Cook time
Total time
Delicious chicken biryani recipe.
Author: Jan Withington
Recipe type: Main
Cuisine: Indian
Serves: 4 servings
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
- 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!
10 comments
All recipes you provide are always gluten-free. thank you for providing free chicken biryani recipe. I was looking for it.
Thanks for sharing. This is superb
Thanks for sharing this superb recipe
Thanks for sharing superb recipes
This ‘Gluten Free Chicken Briyani’ recipe looks delicious and healthy. I really love it and will make it.
gluten-free chicken biryani is a delicious and healthy meal that can be enjoyed by people with gluten intolerance or celiac disease. Just be sure to check all ingredients for gluten and take
Great content. Just loved it & appreciate it.Just go on.Thanks
Your gluten-free chicken biryani recipe is a true gem for those with dietary restrictions. I love how you’ve adapted this classic dish to be gluten-free without compromising on flavor. The fragrant blend of spices, tender chicken, and aromatic basmati rice creates a symphony of taste and texture. The step-by-step instructions and the inclusion of helpful tips ensure success in recreating this traditional favorite. Thank you for sharing this gluten-free delight with us!
This indian dish is very tasty and many people like it.
This Indian dish is super tasty