Gluten Free Chicken Biryani is a mildly spiced, rice based dish that can be enjoyed by all of the family. Cooking and preparation time take approximately one hour. I find with this dish that the preparation can take longer than the cooking, but the end result is well worth it. I normally do this dish at a weekend when I have a bit more time to cook. A pestle and Mortar is handy for this recipe to grind your cardamom seeds.
- 300g biryani rice or basmati rice
- 800 ml chicken stock – I use Knorr GF Stock pots.
- 4 skinless chicken breasts- chopped in to bite size pieces
- 5 green cardamom pods
- half teaspoon of turmeric
- one teaspoon of ground cumin
- one teaspoon ground coriander
- half teaspoon cayenne pepper
- 1 cinnamon stick, approximately 5 cm long
- 2 bay leaves
- 25g butter
- 3-4 cloves of garlic
- 1 large onion – I don’t eat onion, and it’s just as good without!
- 1 tablespoon of grated root ginger
- 2 tablespoons of chopped coriander
- 4 tablespoons of flaked almonds – lightly toasted on a pan.
Put your rice into a heatproof bowl, season and cover with boiling water. This speeds up the cooking process later.
Next, you need to prepare your spices. To extract the seeds from the cardamom pods, you can lightly crush them with a knife or the pestle and mortar. Put the seeds into the pestle and mortar and crush them. I then add the rest of the spices in here as well.
Make sure your pan is large enough to cook the whole meal. Melt the butter over a medium heat and add the onion (if using), garlic, ginger and other spices. Careful not to have the heat too high as burnt garlic will ruin the entire dish. Cook this out, until the onion is soft.
Add the chicken pieces and cook until it has turned opaque.
Drain the rice and rinse it under cold water, then stir into the pan. Add your chicken stock and season with salt and pepper.
At this stage it looks very ‘soupy’. Bring it to the boil, cover and reduce the heat. Let it simmer gently until the rice is cooked and liquid is absorbed.
While it’s simmering, gently toast the almonds in another pan. I find this gives a nice crispness and texture to the dish. Also chop your coriander.
Remove from the heat when the rice is cooked and stir in the almonds and coriander.
When I am serving a rice dish, I always warm the serving bowls, as the rice cools very quickly otherwise.
This dish can be easily upscaled for more people by increasing the rice and stock ratio’s and adding extra chicken. For example 400g of rice would require 1050ml of stock.