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

Delishar

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Servings 4

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