gluten-free Joc Soups and Stews Indian Biryani

Ingredients:

2 cups basmati rice, soaked for 30 minutes and drained
1 pound chicken, cut into pieces (or vegetables for a vegetarian option)
2 tablespoons oil
1 large onion, thinly sliced
2 teaspoons biryani masala
1 teaspoon cumin seeds
1 cinnamon stick
2 cups gluten-free chicken or vegetable broth
Salt to taste
Fresh cilantro and mint leaves for garnish

Instructions:

Heat oil in a large pot over medium heat. Add the thinly sliced onion and sauté until it turns golden brown and crispy. Remove and set aside for garnish.

In the same pot, add the cumin seeds and cinnamon stick. Sauté for a minute until fragrant.

Add the chicken pieces (or vegetables) and biryani masala. Cook until the chicken is no longer pink or the vegetables are partially cooked.

Stir in the soaked and drained basmati rice. Mix well with the chicken or vegetables.

Pour in the gluten-free chicken or vegetable broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 15-20 minutes or until the rice is fully cooked and the liquid is absorbed.

Garnish the Biryani with the crispy fried onions, fresh cilantro, and mint leaves. Serve hot and enjoy the aromatic flavors of this gluten-free Indian Biryani!