Chicken Biriyani

To make Chicken Biriyani, start by marinating the chicken with ginger-garlic paste, turmeric, coriander powder, chilli powder, garam masala, salt, and lemon juice for at least 30 minutes. Slice onions and deep fry them until golden brown. In a separate pan, heat ghee and fry cashew nuts and raisins. Then, sauté spices and onions until translucent, add the marinated chicken, and cook until done. Boil water with spices, add basmati rice, and cook until 70% done. Layer the chicken and rice in a pot, sprinkle with fried onions, nuts, and mint, drizzle ghee, cover, and cook on low heat for 20 minutes.

Yes, Chicken Biriyani can be made gluten-free by ensuring that all ingredients, including spices and oils, are gluten-free. The main components, such as chicken, basmati rice, and spices, do not contain gluten. Just be cautious with any pre-packaged ingredients that may have gluten.

If you don't have basmati rice, you can substitute it with jasmine rice or long-grain white rice. However, keep in mind that the flavor and texture may vary slightly. For a healthier option, you could also use brown rice, but the cooking time will be longer.

To store leftover Chicken Biriyani, 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, you can freeze it for up to 2 months. When reheating, add a splash of water to prevent it from drying out.

Chicken Biriyani pairs wonderfully with raita (a yogurt-based side), salad, or a tangy pickle. You can also serve it with a side of naan or paratha for a complete meal. For a refreshing touch, consider serving it with a cucumber and tomato salad.