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Layered quinoa, chicken and sweet potato briyani
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Prep Time:
30 minutes
Cook Time:
225 minutes
Total Time:
255 minutes
Try Dani Venn's gluten-free biryani made with quinoa instead of rice.
Ingredients:
  • 500.00 ml quinoa
  • 8 cardamom pods
  • 2 cloves
  • 2 cinnamon sticks
  • 1 bunch coriander leaves, washed and roughly chopped
  • 1/2 bunch mint leaves, washed and roughly chopped
  • 50.40 gm coconut oil
  • 1 red onion, finely sliced
  • 500g sweet potato, peeled, small dice
  • 1 tsp minced ginger
  • 100g natural sliced almonds
  • 4 dates, pip removed, finely chopped
  • 700g chicken thigh fillets, chopped into bite sized pieces
  • 20.00 ml garlic, freshly minced
  • 20.00 ml fresh ginger, minced
  • 2.50 gm ground cumin
  • 1/2 tsp ground turmeric
  • 0.63 gm ground cinnamon
  • 125.00 ml natural yoghurt
  • 1/2 lemon, juice only
  • 2.40 gm sea salt
Instructions:
  • In a non-reactive bowl, combine chicken with garlic, ginger, cumin, turmeric, cinnamon, yogurt, lemon juice, and sea salt. Mix thoroughly. Cover with cling wrap and refrigerate for 3 hours or overnight to marinate.
  • After rinsing the quinoa, combine it with cardamom pods, cloves, cinnamon sticks, and 4 cups of water in a saucepan over medium heat. Let the water reduce until almost absorbed, then cover with a lid, reduce heat to low, and steam for 5 minutes. Remove from heat, discard the spices, transfer quinoa to a mixing bowl, fluff it up with a fork, season with salt flakes, and mix in chopped coriander and mint, saving some for garnish.
  • In a frypan over medium heat, add 1 tablespoon of coconut oil. Once the oil is hot and melted, sauté the onion for 10 minutes, stirring occasionally until golden and slightly crispy. Set aside after removing from heat.
  • In the same frypan over medium heat, add 1 tablespoon of coconut oil, ginger, and sweet potato. Cook until slightly browned. Pour in ¼ cup of water and simmer until sweet potatoes are tender, adding more water as needed. Once cooked, remove from heat and set aside.
  • Once the chicken has marinated, heat 1 tablespoon of coconut oil in the same frypan over medium-high heat. Add the chicken along with the marinade and cook for approximately 10 minutes, stirring occasionally, until the chicken is slightly golden and cooked through. Set aside after removing from heat.
  • In a large serving bowl or casserole pot, layer one-third of the quinoa, followed by one-third of the onions, sweet potato, dates, and almonds, and half of the chicken. Repeat with another layer of one-third quinoa, onions, sweet potato, dates, almonds, and remaining chicken. Finish with the last layer of quinoa, onions, sweet potato, dates, almonds, and reserved coriander and mint. Serve warm.

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