Hello everyone, welcome to my latest recipe for Gluten Free and Dairy Free Chicken Biryani.

As a general rule I try to post simple recipes that don’t have a huge list of fancy ingredients you need to source from all over before you can make it.  This recipe does have a longer than usual list of ingredients but a lot of them you will either have in the store cupboard or can easily pick up from the supermarket so don’t be put off.

Biryani is a personal favourite of mine and my local Indian restaurant has a option to have this gluten and dairy free.  It has been on my list of things I wanted to develop a recipe for and I finally got round to it.

Biryani is derived from the Persian word Birian, which means ‘fried before cooking’ and  Birinj, the Persian word for rice.  There are a number of interesting theories/legends on how the dish managed to make its way from Persia to India.

Other Dinner Ideas

If you like this recipe for Gluten Free and Dairy Free Chicken Biryani then you might like to try one of my other dinner recipes:

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Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 10 min Cook Time 30 min Total Time 40 mins Servings: 3 Best Season: Suitable throughout the year


For the chicken:

For the rice:


  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
Keywords: gluten free, dairy free, dairy free yoghurt, chicken, biryani, dinner, recipe
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