Dairy-Free Chicken Tikka Biryani
Savor the rich and aromatic flavors of Dairy-Free Chicken Tikka Biryani, a vibrant twist on a classic dish that’s perfect for those seeking a dairy-free alternative without compromising on taste. Tender, marinated boneless chicken thighs are infused with a blend of warming spices, creamy coconut milk, and zesty lemon juice, then layered with fragrant basmati rice, caramelized onions, and saffron strands for a showstopping one-pot meal. This recipe celebrates the authentic essence of biryani with bold flavors from black cardamom, cinnamon, and fresh herbs while ensuring it stays lactose-free. Perfect for family dinners or special occasions, this oven-finished biryani is a feast for the senses, ready to impress in just over an hour. Pair it with a crisp salad or a refreshing vegan raita for a complete, satisfying meal.
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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
Directions
Step 1
Rinse the basmati rice in cold water several times until the water runs clear. Soak the rice in water for 20 minutes, then drain.
Step 2
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.
Step 3
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.
Step 4
To the same pan, add the black cardamom, green cardamoms, cloves, bay leaves, cinnamon stick, and peppercorns. Sauté for about a minute until fragrant.
Step 5
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.
Step 6
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.
Step 7
Dissolve the saffron strands in warm water and set aside.
Step 8
Preheat the oven to 180°C (350°F).
Step 9
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.
Step 10
Layer the remaining rice over this and cover the pan tightly with a lid or aluminum foil.
Step 11
Transfer the pan to the preheated oven and bake for 20 minutes.
Step 12
Remove from the oven, carefully mix the rice and chicken together, and serve hot with your favorite salad or raita.
Nutrition Facts
| Serving size | (1484.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2036.1 |
| Total Fat 98.7g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 433.3mg | 0% |
| Sodium 3992.8mg | 0% |
| Total Carbohydrate 184.9g | 0% |
| Dietary Fiber 26.6g | 0% |
| Total Sugars 26.8g | |
| Protein 125.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 537.5mg | 0% |
| Iron 22.7mg | 0% |
| Potassium 3240.6mg | 0% |
Source of Calories