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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 quinoa biryani for a flavorful twist on a classic dish!
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
  • 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, garlic, ginger, cumin, turmeric, cinnamon, yoghurt, lemon juice, and sea salt. Mix thoroughly, cover with cling wrap, and refrigerate for 3 hours or overnight to marinate.
  • After thoroughly washing the quinoa, combine it with cardamom pods, cloves, cinnamon sticks, and 4 cups of water in a saucepan. Bring to a gentle boil over medium heat until most of the water evaporates. Cover with a lid, reduce the heat to low, and let it steam for 5 minutes. Remove from heat, discard the spices, transfer the quinoa to a mixing bowl, fluff it with a fork, season with salt flakes, and gently stir in chopped coriander and mint, keeping some for a final touch of garnish.
  • Heat 1 tablespoon of coconut oil in a frypan over medium heat. Once hot and melted, cook the onion for 10 minutes, stirring occasionally until golden and slightly crispy. Set aside off the heat.
  • In the same frypan over medium heat, the sweet potato and ginger will sizzle gloriously in a tablespoon of coconut oil. Once they start to dance, pour in ¼ cup of water and let it simmer away, tending to it until the sweet potato reaches a perfect tenderness. Then, graciously step away from the stove and set the delicious mixture aside.
  • Once the chicken is done marinating, heat 1 tablespoon of coconut oil in the same frypan over medium-high heat. Add the chicken and marinade, and cook for approximately 10 minutes, stirring occasionally, until the chicken is lightly golden and fully cooked. Set aside after removing from heat.
  • In a large serving bowl or casserole pot, layer the biryani as follows: one-third of the quinoa, one-third of the onions, sweet potato, dates, and almonds, and half of the chicken. Repeat with one-third of the quinoa, one-third of the onions, sweet potato, dates, almonds, and remaining chicken. Finish with the remaining quinoa, onions, sweet potato, dates, almonds, and reserved coriander and mint. Serve warm.

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