Chicken Biryani

To make Chicken Biryani gluten-free, ensure that all your spices and condiments are certified gluten-free. The main ingredients in this recipe, such as rice and chicken, are naturally gluten-free. Avoid using any sauces or pre-packaged spices that may contain gluten.

If you don't have ghee, you can substitute it with vegetable oil or butter. For the chicken, you can use boneless chicken thighs or even paneer for a vegetarian version. If you don't have biryani masala, a mix of garam masala and additional spices like cumin and coriander can work well.

To store leftover Chicken Biryani, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, which can keep it fresh for up to 2 months. When reheating, add a splash of water to prevent it from drying out.

Chicken Biryani pairs wonderfully with raita (yogurt sauce), salad, or a tangy pickle. You can also serve it with a side of roasted vegetables or a simple cucumber salad to balance the rich flavors of the biryani.

To ensure fluffy rice in Chicken Biryani, soak the rice for 10-15 minutes before cooking. Use the right water-to-rice ratio, which is typically 2:1 for this recipe. Cooking on low-medium flame after adding the soaked rice helps steam it perfectly without making it mushy.