Dairy-Free Chicken Tikka Biryani
Dive into the irresistible flavors of this **Dairy-Free Chicken Tikka Biryani**, a vibrant and aromatic dish perfect for any occasion. Marinated boneless chicken thighs are richly seasoned with a symphony of Indian spices, coconut milk, and a zesty splash of lemon juice, ensuring every bite is packed with bold, creamy flavor without the need for dairy. Layered with fragrant basmati rice, golden fried onions, and a hint of saffron for ultimate indulgence, this one-pot wonder infuses your kitchen with tantalizing aromas. Finished in the oven for perfectly fluffy rice and tender chicken, it's an ideal recipe for those seeking a comforting, dairy-free take on a classic Indian favorite. Serve it piping hot with fresh cilantro, mint, and a side of crisp raita for a complete, satisfying meal.
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Recipe Information
Ingredients
- 500 grams boneless chicken thighs
- 300 grams basmati rice
- 200 milliliters coconut milk
- 2 tablespoons lemon juice
- 2 tablespoons ginger garlic paste
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 0.5 teaspoons turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons salt
- 1 large onion, thinly sliced
- 1 medium tomato, chopped
- 1 pod black cardamom
- 3 pods green cardamoms
- 4 cloves cloves
- 2 bay leaves
- 1 inch cinnamon stick
- 8 peppercorns
- 1 pinch saffron strands
- 2 tablespoons warm water
- 3 tablespoons cooking oil
- 2 tablespoons cilantro, chopped
- 2 tablespoons mint leaves, chopped
Instructions
Rinse the basmati rice in cold water several times until the water runs clear. Soak the rice in water for 20 minutes, then drain.
In a large bowl, combine chicken with lemon juice, ginger garlic paste, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, salt, and coconut milk. Mix well to coat the chicken evenly and marinate for at least 30 minutes or overnight in the refrigerator.
Heat 1 tablespoon of oil in a large pan over medium heat. Add the sliced onions and fry until golden brown. Remove half of the onions and set aside for garnishing.
To the same pan, add the black cardamom, green cardamoms, cloves, bay leaves, cinnamon stick, and peppercorns. Sauté for about a minute until fragrant.
Add the chopped tomatoes and cook until they soften. Add the marinated chicken with all of the marinade, and cook until the chicken is browned and cooked through.
While the chicken is cooking, bring a pot of water to a boil with some salt. Add the soaked and drained rice, cook until 70% done (the grains should have a bite to them), then drain.
Dissolve the saffron strands in warm water and set aside.
Preheat the oven to 180°C (350°F).
Spread half of the cooked rice over the chicken in the pan, followed by the reserved fried onions, chopped cilantro, and mint leaves. Drizzle the saffron water over the top.
Layer the remaining rice over this and cover the pan tightly with a lid or aluminum foil.
Transfer the pan to the preheated oven and bake for 20 minutes.
Remove from the oven, carefully mix the rice and chicken together, and serve hot with your favorite salad or raita.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.7 g | 127% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 3993 mg | 174% | |
| Total Carbohydrate | 184.9 g | 67% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 26.8 g | ||
| Protein | 125.9 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
