Gluten and Dairy free Chicken Biryani

chicken-biryani

serves / makes 2-3
15 prep time
60 mins cooking time

Ingredients

 

For the chicken:

  • 2 tablespoons olive oil
  • 2 small potatoes, peeled and cubed
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 1 medium tomato, peeled and chopped
  • 1 tablespoon dairy free yoghurt
  • 1/2 teaspoon ground cardamom
  • 1 cinnamon stick
  • 2 chicken breasts, cubed

For the rice:

  • 1 tablespoon olive oil
  • 225g basmati rice
  • 1 onion, finely diced
  • 1/2 teaspoon ground ginger
  • 3 cardamom pods
  • 1 cinnamon stick
  • 3 whole cloves
  • 1/2 teaspoon turmeric
  • 1 litre hot chicken stock
  • salt and pepper, for seasoning
  • large handful of spinach
  • 2 tablespoons cashew nuts

Method

  1. Add the olive oil to a large shallow pan over a medium heat
  2. Fry the potatoes until golden brown, about 5 minutes
  3. Add in the onion, garlic, ginger, chilli, turmeric, cumin, tomatoes and seasoning
  4. Fry for another 5 minutes
  5. Stir in the yoghurt, cardamom and cinnamon stick
  6. Cook until the mixture has thickened and the tomatoes are broken up
  7. Add in the chicken and stir until covered
  8. Put a lid on the pan, reduce the heat to low and cook for 40 minutes
  9. Make the rice by adding the olive oil to a large shallow pan over a medium heat
  10. Saute the onions for 5 minutes
  11. Add in the turmeric, cardamom, cloves, cinnamon stick, ginger and rice
  12. Stir until the rice is coated
  13. Pour in the chicken stock and the chicken and tomato mix
  14. Season with salt and pepper
  15. Bring to the boil then turn down the heat to a gentle simmer
  16. Cover and cook for 20 minutes
  17. Stir in the spinach and cashew nuts
  18. Remove the whole cloves, cardamom pods and cinnamon sticks before serving