Indian Spiced Gluten-Free Chicken Biryani with Cucumber Raita

Allergens

Gluten-Free (no gluten ingredients) Dairy (contains yogurt in the raita)

Ingredients

• 1. Chicken Biryani: 800 g boneless chicken, cut into bite
• sized pieces 2 cups basmati rice, rinsed 3 cups water 1 large onion, thinly sliced 2 tbsp ghee or oil 1 cup tomato puree 1 tsp cumin seeds 1 tsp coriander powder 1/2 tsp turmeric powder 1/2 tsp garam masala Salt, to taste Fresh cilantro leaves, for garnish 2. Cucumber Raita: 1 cup plain yogurt 1 small cucumber, peeled and finely chopped 1/4 tsp salt A pinch of sugar Fresh mint leaves, chopped Black pepper, to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. In a saucepan, bring the water to a boil and add the rinsed rice. Cook for 8 10 minutes or until the rice is al dente. Drain the cooked rice and set aside.
2. Heat ghee or oil in a large pan over medium heat. Add the sliced onions and cook until they turn golden brown. Remove half of the onions from the pan and set them aside for later use.
3. In the same pan, add cumin seeds and let them sizzle for 30 seconds. Stir in coriander powder, turmeric powder, garam masala, salt, and chicken pieces. Cook for 5 minutes until the chicken is well coated with spices.
4. Add tomato puree to the pan and cook for another 2 3 minutes.
5. Combine the cooked rice with the chicken mixture, adding the reserved golden brown onions on top. Garnish with fresh cilantro leaves before serving.
6. For the raita, whisk together yogurt, chopped cucumber, salt, sugar, and black pepper in a bowl. Fold in the chopped mint leaves. Refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve the chicken biryani alongside the cucumber raita, and enjoy this tantalizing Indian feast!

Chef’s Insight

For a more authentic taste, use Kashmiri red chili powder instead of regular red chili powder in the biryani recipe.

Notes

Feel free to adjust the spice levels in this recipe according to your preference.