This version of chicken biryani (Indian chicken recipe), is made with ingredients that you can find at your local grocery store and is a naturally gluten free recipe. I used to work near a restaurant that had the best Indian food ever. I miss their butter chicken, but cannot find a recipe which can even come close. I must say that this recipe is not butter chicken, however, it is buttery and I like it almost as much. It takes quite a bit of time to make, but the rice can be made in advance which is very convenient, especially if you are having guests. Enjoy this treat. I sure did!
A gluten free chicken biryani recipe which is similar to butter chicken, another Indian favorite. No special ingredients needed for this version besides cardamom seeds. So flavorful; so good!
- Extra virgin olive oil, for sauteing onion
- 2 medium size yellow onions, thinly sliced then coarsely chopped(divided in half)
- 1 cup rice, uncooked
- 1/2 cup gluten free diced green chiles, drained and pureed
- 2 teaspoon fresh ginger, grated
- 1/2 teaspoon garlic paste recipe)
- 5 Tablespoons Greek yogurt (or sour cream)
- 1/2 teaspoon ground cumin
- 8 cardamom seeds
- 3/4 teaspoon cinnamon
- 40 turns fresh ground pepper
- 4 bay leaves
- 1/2 teaspoon sea salt, to taste
- 1.5 lbs. chicken breasts, cut into strips
- Water, for soaking rice
- 3/4 cup clarified butter (2 1/4 sticks)
- 2 pinches of turmeric
- 2 teaspoon ground coriander
- 1 3/4 cups milk
- 3 Tablespoons ground cashews (I used Brazilian nuts)
- In a pan, heat the oil and add half of onions until the onions are golden brown. You may need to turn the higher once tender in order to brown.
- Now add in the ginger, garlic paste, green chiles; cinnamon, cardmom seeds, bay leaves and cumin; saute until well blended.
- Add the Greek yogurt or sour cream and cook for about 1 more minute.
- Add in the chicken pieces to the mixture.
- In a separate container, soak 1 cup of white rice in enough filtered water to cover and go over about 1/2" above rice.
- While the rice is soaking and the chicken is cooking, heat a large skillet with butter; saute the other half of onions along with the tumeric and corriander.
- Once onion is tender add in the milk and bring to a boil.
- Drain the rice and add the rice to the milk and butter mixture.
- After most of the milk and butter has been absorbed, about 5 - 7 minutes, cover and continue to cook until tender, about 30 minutes.
- Once the rice is cooked, remove the seeds and bay leaves from the chicken.
- Add the rice to the chicken; cook together for about 10 minutes on low.
- After is it done, add in the ground nuts and toss gently.
You can save a lot of time by purchasing ginger-garlic paste and clarified butter. You can make more rice, but just remember to increase the milk and butter. If you make 2 cups of rice double the butter and milk.