Gluten Free Chicken Biryani (Indian Chicken with Buttery Rice)

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!


Gluten Free Chicken Biryani (Indian Chicken with Buttery Rice)


Yield: Serves 4

Gluten Free Chicken Biryani (Indian Chicken with Buttery Rice)

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)


  1. 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.
  2. Now add in the ginger, garlic paste, green chiles; cinnamon, cardmom seeds, bay leaves and cumin; saute until well blended.
  3. Add the Greek yogurt or sour cream and cook for about 1 more minute.
  4. Add in the chicken pieces to the mixture.
  5. In a separate container, soak 1 cup of white rice in enough filtered water to cover and go over about 1/2" above rice.
  6. 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.
  7. Once onion is tender add in the milk and bring to a boil.
  8. Drain the rice and add the rice to the milk and butter mixture.
  9. After most of the milk and butter has been absorbed, about 5 - 7 minutes, cover and continue to cook until tender, about 30 minutes.
  10. Once the rice is cooked, remove the seeds and bay leaves from the chicken.
  11. Add the rice to the chicken; cook together for about 10 minutes on low.
  12. 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.

One Reply to “Gluten Free Chicken Biryani (Indian Chicken with Buttery Rice)”

  1. Cooked a rib eye and a NY steak on the grill last night. Olive oil, salt, and a few apple wood chips on the cue. Turned out pretty good.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.