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rice

    Chicken Featured Rice

    One Pot Chicken Biryani

    Yum

    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

    Servings: 4
    Author: Delishar

    Ingredients

    Chicken Marinade

    • 500 g boneless & skinless chicken thighs quartered
    • 200 ml coconut milk
    • 1 tsp coriander powder
    • 1 tsp paprika
    • 1 tsp cumin
    • 1 tbsp 10g grated garlic
    • 1 tbsp 10g grated ginger
    • 1 tbsp 15ml lemon juice
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Briyani

    • 2 cups 400g basmati rice
    • 3 tbsp 45ml ghee
    • 1/2 cup 75g shallots, chopped
    • 1 tbsp 10g ginger, grated
    • 1 tbsp 10g garlic, grated
    • 1/2 tsp turmeric powder
    • 1 1/2 tsp coriander powder
    • 2 tsp cumin seeds
    • 1 tsp mustard seeds
    • 3 cardamom pods lightly crushed
    • 2 bay leaves
    • 1/4 tsp salt
    • 2 cinnamon sticks
    • 1 1/2 cup 345ml chicken stock
    • Pinch of saffron

    Garnish

    • 1/4 cup 10g cilantro, chopped
    • 1/4 cup 30g cashew nuts, roasted

    Instructions

    • Combine all the ingredients of chicken marinade into a ziplock bag to marinate overnight.
    • Preheat oven to 190C.
    • Soak basmati rice for 30 minutes, and drain.
    • Steep saffron in chicken broth.
    • Melt ghee in French oven buffet/braiser over medium heat.
    • Add shallots, ginger, and garlic to saute for a minute.
    • Then add turmeric, coriander, mustard seeds, cumin seeds, cardamom, bay leaves, cinnamon sticks, and salt. Saute until fragrant, about 5 minutes.
    • Add chicken pieces and marinade into the pan, and cook for 2-3 minutes on each side.
    • Add basmati rice, toss to combine, and pour in chicken stock.
    • Bring to a simmer, turn off heat, cover, and transfer to oven to cook for 30 minutes.
    • Halfway through, give the rice a mix.
    • Garnish with cilantro and roasted cashew nuts.

    Notes

    Adapted from One Pot Paleo

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