Gluten-Free Nasi Briyani
Indulge in the aromatic delight of Gluten-Free Nasi Briyani, a wholesome spin on a traditional favorite that’s perfect for those avoiding gluten. Featuring fragrant basmati rice, tender chicken marinated in spices and creamy Greek yogurt, and layers of vibrant herbs like cilantro and mint, this recipe is a feast for the senses. Infused with saffron and cooked in ghee alongside warming spices like cinnamon, cardamom, and cloves, every bite bursts with complex flavors. Finished with a garnish of roasted cashews and optional sweet raisins, this dish is both luxurious and easy to prepare, making it a standout choice for family dinners or special occasions. Serve it hot as the ultimate gluten-free comfort food that’s sure to impress.
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Recipe Information
Ingredients
- 2 cups Basmati rice
- 3 cups Water
- 1.5 pounds Chicken, cut into pieces
- 1 cup Greek yogurt
- 3 tablespoons Ghee or clarified butter
- 0.25 teaspoon Saffron strands
- 0.25 cup Warm milk
- 2 pieces Bay leaves
- 1 piece Cinnamon stick
- 4 pieces Cardamom pods
- 6 pieces Whole cloves
- 1 teaspoon Cumin seeds
- 2 large Onions, thinly sliced
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 tablespoon Coriander powder
- 0.5 cup Fresh cilantro, chopped
- 0.25 cup Mint leaves, chopped
- 2 teaspoons Salt
- 2 tablespoons Lemon juice
- 0.25 cup Cashews, roasted
- 0.25 cup Raisins, optional
Instructions
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
In a small bowl, soak the saffron strands in warm milk and set aside.
In a large mixing bowl, combine the chicken pieces with Greek yogurt, garlic paste, ginger paste, turmeric powder, red chili powder, coriander powder, half of the chopped cilantro and mint, and salt. Set aside to marinate for at least 15 minutes.
Heat ghee in a large heavy-bottomed pot over medium heat. Add bay leaves, cinnamon stick, cardamom pods, cloves, and cumin seeds. Stir and cook until aromatic.
Add the thinly sliced onions to the pot and sauté until golden brown.
Add the marinated chicken along with all the marinade to the pot. Cook for 10-15 minutes until the chicken is cooked through and the oil separates from the gravy.
Add the drained rice to the pot, gently stirring to coat the rice with the spices and chicken.
Pour in 3 cups of water. Add the lemon juice and stir well. Season with additional salt if necessary.
Bring the mixture to a boil, then reduce the heat to low. Cover with a tight-fitting lid and cook for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Once cooked, remove from heat and let it rest, covered, for 10 minutes.
Fluff the rice gently with a fork. Drizzle the saffron-infused milk over the rice. Garnish with the remaining cilantro, mint, roasted cashews, and raisins if using.
Serve hot and enjoy your Gluten-Free Nasi Briyani!
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.6 g | 216% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 721 mg | 240% | |
| Sodium | 6407 mg | 279% | |
| Total Carbohydrate | 237.6 g | 86% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 60.1 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 946 mg | 73% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 4324 mg | 92% | |
*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.
