Delightful Gluten-Free Indian Chicken Biryani with Coconut Rice

Allergens

None

Ingredients

• 1 kg boneless chicken, cut into cubes
• 2 cups basmati rice, rinsed
• 1 cup coconut milk
• 2 large onions, thinly sliced
• 4 green cardamom pods
• 3 cloves
• 1 cinnamon stick
• 2 bay leaves
• 2 tbsp ghee (clarified butter)
• 1 cup yogurt
• Salt, to taste
• Fresh cilantro and mint leaves, for garnish

Instructions

1. In a large pot, heat ghee over medium heat. Add sliced onions and sauté until golden brown. Stir in green cardamom, cloves, cinnamon stick, and bay leaves. Cook for 1 2 minutes or until fragrant. Add chicken pieces and cook until lightly browned. Season with salt. Pour yogurt into the pot and mix well. Simmer for 5 7 minutes, stirring occasionally. Rinse basmati rice thoroughly under cold water. Boil rice in a separate pot with enough water to cover, adding a pinch of salt and coconut milk. Cook until tender but al dente. Drain and set aside. Once the chicken mixture has thickened, remove spices and mix in cooked rice. Gently fold until well combined. Transfer the biryani to a serving dish and garnish with fresh cilantro and mint leaves.

Chef’s Insight

This gluten-free Indian chicken biryani is perfect for special occasions and gatherings, impressing guests with its rich flavors and beautiful presentation.

Notes

To ensure a perfect texture, use long-grain basmati rice for this recipe.