Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Gluten-Free
Faux Chicken Biryani

23 INGREDIENTS • 15 STEPS • 1HR

Faux Chicken Biryani

Recipe

3.7

3 ratings
While a “real biryani" is easy enough to prepare, this one is even easier. This dish is the perfect way to utilize leftover rice and at the same time get a dish that is wonderful, flavorful and beautiful.
Love This Recipe?
Add to plan
logo
Faux Chicken Biryani
Save
While a “real biryani" is easy enough to prepare, this one is even easier. This dish is the perfect way to utilize leftover rice and at the same time get a dish that is wonderful, flavorful and beautiful.
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

1HR

Total Time

$4.61

Cost Per Serving

Ingredients

Servings
2
us / metric
Chicken Thigh
8
Chicken Thighs
Yogurt
1 cup
Yogurt
Garam Masala
1 Tbsp
Garam Masala
Ground Turmeric
1 tsp
Ground Turmeric
Saffron Threads
1/4 tsp
Saffron Threads
Milk
4 Tbsp
Warm Milk
Red Onion
1/4
Large Red Onion, julienned
Cucumber
1/2
Cucumber, sliced
Apple Cider Vinegar
1 Tbsp
Apple Cider Vinegar
Kosher Salt
to taste
Kosher Salt
Cayenne Pepper
to taste
Cayenne Pepper
White Onion
1
Large White Onion, julienned
Ghee
2 Tbsp
Ghee
or Peanut Oil or Unsalted Butter
Canned Diced Tomatoes
1 cup
Canned Diced Tomatoes
Cinnamon Stick
1/2
Cinnamon Stick
Chili Pepper
3
Chili Peppers
Bay Leaf
1
Bay Leaf
Ground Cumin
1 Tbsp
Ground Cumin
Ground Coriander
1 Tbsp
Ground Coriander
White Rice
1 1/3 cups
White Rice
4 cups cooked rice per 2 servings
Garam Masala
2 tsp
Garam Masala
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
Fresh Mint Leaves
1 tsp
Chopped Fresh Mint Leaves

Nutrition Per Serving

VIEW ALL
Calories
1278
Fat
37.1 g
Protein
106.2 g
Carbs
127.6 g
Love This Recipe?
Add to plan
logo
Faux Chicken Biryani
Save
author_avatar
Chef's Opinion
After being in the food industry for 49 years, it gives me great pleasure to share some of my food.
https://chefsopinion.org/

Author's Notes

Requires overnight marination.

Cooking Instructions

Hide images
step 1
Marinade Chicken Thighs (8) in Yogurt (1 cup), Garam Masala (1 Tbsp) and 1 Ground Turmeric (1 tsp) overnight.
step 1 Marinade Chicken Thighs (8) in Yogurt (1 cup), Garam Masala (1 Tbsp) and 1 Ground Turmeric (1 tsp) overnight.
step 2
Steep Saffron Threads (1/4 tsp) threads in Milk (4 Tbsp).
step 2 Steep Saffron Threads (1/4 tsp) threads in Milk (4 Tbsp).
step 3
Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 Tbsp) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
step 3 Marinate Red Onion (1/4) and Cucumber (1/2) in Apple Cider Vinegar (1 Tbsp) and Kosher Salt (to taste) and Cayenne Pepper (to taste).
step 4
Saute White Onion (1) in Ghee (2 Tbsp).
step 4 Saute White Onion (1) in Ghee (2 Tbsp).
step 5
Add Canned Diced Tomatoes (1 cup), Cinnamon Stick (1/2), Chili Peppers (3), Bay Leaf (1), Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), saute until fragrant.
step 5 Add Canned Diced Tomatoes (1 cup), Cinnamon Stick (1/2), Chili Peppers (3), Bay Leaf (1), Ground Cumin (1 Tbsp), Ground Coriander (1 Tbsp), saute until fragrant.
step 6
Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.
step 6 Add the chicken, season with Kosher Salt (to taste). Cover and cook over medium-low heat for 15 minutes.
step 7
Flip the chicken.
step 7 Flip the chicken.
step 8
Cover, cook slowly for another 15 minutes.
step 8 Cover, cook slowly for another 15 minutes.
step 9
At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.
step 9 At this point, check the chicken for doneness, the temperature should be at 155 degrees F (68 degrees C) on the bone.
step 10
Top with half the cooked White Rice (1 1/3 cups).
step 10 Top with half the cooked White Rice (1 1/3 cups).
step 11
Drizzle with half the saffron milk, sprinkle with half the Garam Masala (1 tsp), half the Fresh Cilantro (1 Tbsp), and half of the Fresh Mint Leaves (1/2 tsp).
step 12
Repeat with the other half of the rice, the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 tsp), Fresh Cilantro (1 Tbsp), and Fresh Mint Leaves (1/2 tsp).
step 12 Repeat with the other half of the rice, the other half of the saffron milk, then sprinkle with the remaining Garam Masala (1 tsp), Fresh Cilantro (1 Tbsp), and Fresh Mint Leaves (1/2 tsp).
step 13
Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving
step 13 Cover and cook over medium-low heat for another 5 minutes, or until the rice is heated through. Let the dish rest, covered, for another 5 minutes before serving
step 14
Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.
step 14 Plate the rice on a serving platter. Top the rice with the chicken, garnish with the cucumber and red onions, and serve warm.
step 15
Serve and enjoy!
step 15 Serve and enjoy!

Tags

Gluten-Free
Asian
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Indian
Rice
Summer
0 Saved
top