I’ve always adored the aromatic blend of spices in biryani, but going gluten-free made me rethink this delicious dish. Gluten-Free Chicken Biryani | A Simple Twist on a Classic With some tweaks, I crafted a version that’s safe for gluten-sensitive diets, using naturally gluten-free basmati rice and avoiding wheat-based additives or sauces. This chicken biryani is quick, tender, and perfect for weeknight dinners or special occasions, packed with flavors that meld beautifully.
Ingredients
- 1 lb (450g) boneless chicken (thighs or breasts, cut into bite-sized pieces)
- 1 cup plain Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder, red chili powder (adjust to taste), garam masala
- Salt to taste
- 2 cups basmati rice
- 4 cups water
- 1 bay leaf, 2-3 green cardamom pods, 1 cinnamon stick
- 2 tablespoons ghee or olive oil
- 1 large onion, thinly sliced
- 1 chopped tomato
- 1 slit green chili (optional)
- 1 teaspoon cumin seeds
- 1 tablespoon biryani masala (certified gluten-free—check labels)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- Pinch of saffron soaked in 2 tablespoons of warm milk
- Fried onions for garnish (store-bought, ensure gluten-free)
Marinating the Chicken
Combine the chicken with Greek yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and salt in a large bowl. Mix well and let it marinate for at least 30 minutes, or overnight in the fridge for a deeper flavor. This step keeps the meat juicy and tender. Gluten-Free Chicken Biryani | A Simple Twist on a Classic
Cooking Instructions
- Rinse the basmati rice in cold water until it runs clear to remove excess starch.
- In a pot, bring four cups of water to a boil. Add the bay leaf, cardamom pods, cinnamon stick, and a pinch of salt. Cook the rice until partially done (about 5-7 minutes), then drain and set aside.
- In a heavy-bottomed pan, heat ghee or olive oil over medium heat. Let cumin seeds sizzle for a few seconds, then sauté the sliced onion until golden brown.
- Add the marinated chicken, chopped tomatoes, green chili, and biryani masala. Cook until the tomatoes soften and the oil separates (about 5 minutes).
- Reduce heat to low, spread half the cooked rice evenly over the chicken, and sprinkle. with Gluten-Free Chicken Biryani | A Simple Twist on a Classichalf the cilantro and mint, then layer the remaining rice on top. Drizzle with saffron milk.
- Cover tightly with a lid or foil to trap steam, letting the flavors meld together. After cooking, turn off the heat, let it sit for 10 minutes, then, uncovering, gently fluff with a fork. For a faster option, use an Instant Pot or pressure cooker: layer the ingredients, cook on high for 5 minutes, and release naturally.quick, tender, and perfect for weeknight dinners or special occasions, packed with flavors that meld beautifully.
Cooking Time
- Marinating: 30 minutes (or overnight)
- Rice Prep: 10 minutes
- Chicken Cooking: 15 minutes
- Dumb Cooking: 20-25 minutes on low heat or in the oven (or 5 minutes in a pressure cooker with release time)
- Total: About 1 hour (or 20 minutes with a pressure cooker)
Serving Suggestions
Serve this hot with raita or a salad, garnish with fried onions, and enjoy the texture and flavors! It’s around 450 kcal, with 25g protein, 55g carbs, and 15g fat per serving—values are approximate and depend on portion size and ingredients used.
Rinse the basmati rice under cold water until clear to remove excess starch. Gluten-Free Chicken Biryani: A Simple Twist on a Classic
Partially cook basmati rice in a pot of boiling water. The rice grains are long and white, surrounded by starchy, cloudy water, indicating they are being parboiled.
In a large bowl, combine chicken pieces with Greek yogurt, ginger-garlic paste, turmeric, red chili, garam masala, and salt. Mix well and let it marinate for 20 minutes (or overnight in the fridge for deeper flavor).
“A bowl of chicken pieces coated in Greek yogurt, ginger-garlic paste, turmeric, chili, and garam masala, ready to marinate for a flavorful kick.”
A hot plate of gluten-free chicken biryani, garnished with coriander, mint, and fried onions, served with raita and a salad for a satisfying meal.
Golden fried onion in olive in Gluten-Free Chicken Biryani | A Simple Twist on a Classic.
Chicken pieces in a green pan, mixed with golden brown onions, tomatoes, and biryani masala, cooking into a thick gravy on medium heat.”
Partially cooked basmati rice is being spread evenly over chicken gravy in a pan, topped with coriander, mint, and fried onions.Gluten-Free Chicken Biryani | A Simple Twist on a Classic
Basmati rice layered in a green pan, garnished with coriander and saffron strands, ready to simmer on low heat for fragrant flavors.”
A hot plate of gluten-free chicken biryani, garnished with mint and fried onions, served with raita and a salad for a satisfying meal.”Gluten-Free Chicken Biryani | A Simple Twist on a Classic