Delightful Pakistani Lunch: Gluten-Free Chicken Biryani with Raita & Mango Chutney

Allergens

N/A (excluding allergies to ingredients listed)

Ingredients

• 2 cups basmati rice, washed and soaked in water for 30 minutes
• 1 lb chicken, boneless and skinless, cut into bite
• sized pieces
• 4 medium tomatoes, chopped
• 1 large onion, finely chopped
• 4 green cardamom pods
• 2 cinnamon sticks
• 2 black peppercorns
• 2 cloves
• 1 tsp salt, or to taste
• 1/2 cup yogurt
• 1/4 cup vegetable oil
• Fresh coriander leaves, for garnishing

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and cook until golden brown.
2. Add the chicken pieces to the pot and cook until browned.
3. Stir in the spices cardamom pods, cinnamon sticks, black peppercorns, and cloves. Cook for 1 2 minutes.
4. Mix in the chopped tomatoes, salt, and yogurt. Bring to a boil, then reduce heat and simmer for 5 minutes.
5. Drain the soaked basmati rice and add it to the pot. Stir well, then cover and cook for 10 12 minutes or until the rice is tender and has absorbed the liquid.
6. Remove from heat and let it rest for 5 minutes before fluffing with a fork.
7. Garnish with fresh coriander leaves and serve hot with raita and mango chutney.

Chef’s Insight

The blend of spices in this recipe creates a unique aroma and flavor profile that is distinctly Pakistani.

Notes

Make sure to wash your hands thoroughly before handling the food to prevent cross-contamination with gluten-containing ingredients.