Gluten-free dinner chicken biryani cooked in olive oil: This biryani recipe is on the healthier side. Coz I am not using a lot of ghee, I am using olive oil instead. So the calorie-conscious can try and make this at home, and trust me you won’t know the difference in flavor. This tastes as good as any regular ghee laden biryani. Also for people who think biryani making is tough, you must try my recipe. I have tried to simplify it also I am breaking down the steps so that it’s easier to follow.
Time: Half a day of marination. 1 hour or less cooking time.
Prep time: 30 mins.
Cooking time: Under an hour
Serves: 3-4 people
For chicken marination:
Onion: 2 thinly sliced, fried till golden brown.
Chicken: 700-750gms . Cut into pieces.
Yogurt: 1 cup beaten yogurt
Red chili powder: 1 tsp (if you don’t like it hot then go for Kashmiri mirch or paprika powder)
Ginger garlic paste: 1 heaped tbsp
Black pepper powder: 1/2 tsp
Garam masala powder: 2 tsp
Cinnamon stick:1 small
Salt to taste
Lemon juice: 1 tbsp
Coriander powder: 1 tsp
Olive oil: 1 tsp
Mix everything well. Cover its container and keep in the refrigerator for 4-5 hours.
Basmati long grain rice: 500 gms. Wash the rice properly.
Soak the rice in 2 cups of water.
Cinnamon stick: 2
Bay leaf: 2
Garam Masala powder: 1/2 tsp
Cover the rice and leave it for 15-20 mins
Golden brown thinly sliced fried onions: 2
Mint leaves: a handful finely chopped
Coriander leaves: finely chopped
Ghee: 1 tbsp
Warm milk: 2-3 tbsp
Soak 8-10 strands of saffron
For cooking the chicken: 1 tbsp olive oil
Time to cook:
Cook the chicken.
- Heat oil in a vessel.
- Add the marinated chicken when the oil gets hot.
- Stir well in the oil.
- Cover the chicken. Cook on low flame for 20-25 mins. Stir occasionally.
- Remove the chicken from the heat when the chicken is 80% done.
Cook the rice.
- Boil water in a vessel.
- Add rice along with all the cinnamon sticks, bay leaves, etc to the boiling water.
- Cook rice till it is 80% done.
Layering: (Dum Cooking)
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