Luxurious Gluten-Free Pakistani Breakfast Feast: Aromatic Biryani, Spicy Aloo Keema, and Fresh Fruit Salad
This searchable recipe offers a luxurious, gluten-free Pakistani breakfast feast that combines aromatic biryani with spicy aloo keema and fresh fruit salad. The dish features a rich blend of flavors and textures, making it perfect for adventurous foodies and those who follow a gluten-free diet.
Allergens
Meat (depending on aloo keema mix)
Ingredients
- 2 cups gluten
- free basmati rice
- 1 cup aloo keema mix (lamb or beef)
- 3 medium potatoes
- 1 cup mixed berries
- 1 cup fresh mango slices
- 1/4 cup mint leaves for garnish
- Salt, to taste
Instructions
- Rinse gluten free basmati rice under cold water until the water runs clear. Cook according to package instructions and set aside.
- Heat a pan with oil and sauté onions until golden brown. Add aloo keema mix and cook for 5 minutes, stirring occasionally. Season with salt to taste.
- Boil potatoes until tender, then slice into wedges. Combine sliced potatoes with cooked aloo keema mix.
- Assemble the plate by placing cooked gluten free biryani at the center, followed by a generous portion of aloo keema and potato wedges. Finish with fresh fruit salad on the side. Garnish with mint leaves for an extra burst of flavor and color.
Chef’s Insight
Aloo keema can be prepared ahead and reheated for convenience.
Notes
Adjust the spiciness of aloo keema according to personal preference.