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    Chicken Featured Rice

    One Pot Chicken Biryani


    I’ve always wanted to make chicken biryani. So when I was flipping through a gluten-free cookbook and saw it, I sprung into action. Rummaged through my pantry and found all the ingredients I need! Lucky me!

    I use Pacific foods organic free-range chicken broth which is gluten-free and perfect for this recipe. You can use any chicken broth if you are not planning to make a gf version. 

    It’s really simple to make if you have all the dry ingredients that are. Although, you can easily purchase all the spices from supermarkets or wet markets. Since it is a one pot, cleaning up is a breeze. Use a ziplock bag to marinate the chicken the night before for maximum flavour. If you love warm spices and deep flavours, you will enjoy this recipe. 

    One Pot Chicken Briyani
    Serves 4
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    Chicken Marinade
    1. 500g boneless & skinless chicken thighs, quartered
    2. 200ml coconut milk
    3. 1 tsp coriander powder
    4. 1 tsp paprika
    5. 1 tsp cumin
    6. 1 tbsp (10g) grated garlic
    7. 1 tbsp (10g) grated ginger
    8. 1 tbsp (15ml) lemon juice
    9. 1/2 tsp salt
    10. 1/4 tsp black pepper
    1. 2 cups (400g) basmati rice
    2. 3 tbsp (45ml) ghee
    3. 1/2 cup (75g) shallots, chopped
    4. 1 tbsp (10g) ginger, grated
    5. 1 tbsp (10g) garlic, grated
    6. 1/2 tsp turmeric powder
    7. 1 1/2 tsp coriander powder
    8. 2 tsp cumin seeds
    9. 1 tsp mustard seeds
    10. 3 cardamom pods, lightly crushed
    11. 2 bay leaves
    12. 1/4 tsp salt
    13. 2 cinnamon sticks
    14. 1 1/2 cup (345ml) chicken stock
    15. Pinch of saffron
    1. 1/4 cup (10g) cilantro, chopped
    2. 1/4 cup (30g) cashew nuts, roasted
    1. Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.
    2. Preheat oven to 190C.
    3. Soak basmati rice for 30 minutes, and drain.
    4. Steep saffron in chicken broth.
    5. Melt ghee in French oven buffet/braiser over medium heat.
    6. Add shallots, ginger, and garlic to saute for a minute.
    7. Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.
    8. Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.
    9. Add basmati rice, toss to combine, and pour in chicken stock.
    10. Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.
    11. Halfway through, give the rice a mix.
    12. Garnish with cilantro and roasted cashew nuts.
    Adapted from One Pot Paleo
    Adapted from One Pot Paleo
    Delishar | Singapore Cooking, Recipe, and Food Blog

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