- Step 1
Place chicken in non-reactive bowl, add garlic, ginger, cumin, turmeric, cinnamon, yoghurt, lemon juice and sea salt. Mix well to combine. Cover with cling wrap and place in fridge to marinate for 3 hours or overnight.
- Step 2
Rinse quinoa then add to saucepan along with cardamom pods, cloves and cinnamon sticks as well as 4 cups of water, place over medium heat and allow water to reduce, when water is almost completely reduced, cover with lid, turn heat to low and allow to steam for 5 minutes. Remove from heat, pick out spices, place quinoa in a mixing bowl, fluff up quinoa using a fork, season with salt flakes and fold through chopped coriander and mint, reserving a little for garnish.
- Step 3
To caramelise onion, add 1 tablespoon of coconut oil into a frypan over medium heat, when hot and melted add onion and cook for 10 minutes, stirring occasionally until onion becomes golden and slightly crispy. Remove from heat, set aside.
- Step 4
To cook sweet potato, add 1 tablespoon of coconut oil into the same frypan over medium heat, add ginger and sweet potato and cook for a few minutes then add ¼ cup of water and continue cooking, stirring occasionally and adding water when needed until sweet potato is softened and cooked through. Remove from heat, set aside.
- Step 5
After chicken has marinated, add 1 tablespoon of coconut oil into the same frypan over medium – high heat, when hot add chicken and marinade and cook for about 10 minutes, stirring occasionally, until chicken is slightly golden and cooked through. Remove from heat, set aside.
- Step 6
To assemble, use a large serving bowl or casserole pot and layer the biryani with one-third of quinoa, top the layer with one-third of the onions, sweet potato, dates and almonds and half the amount of chicken, then repeat layer with one-third of the quinoa, top the layer with one-third of the onions, sweet potato, dates and almonds and half the amount of chicken, finish the layering with the remaining quinoa, onions, sweet potato, dates, almonds and reserved coriander and mint. Serve warm.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.