Mouthwatering Gluten-Free Pakistani Chicken Biryani

Allergens

Gluten, Dairy

Ingredients

• 1 kg chicken, boneless and skinless
• 2 cups basmati rice, uncooked
• 1/2 cup vegetable oil
• 4 large onions, thinly sliced
• 3 cups tomato puree
• 2 cups yogurt, full fat
• 1 tsp cumin seeds
• 2 cinnamon sticks
• 4 green cardamom pods
• 1 black cardamom pod
• 2 star anise
• 1/2 cup raisins, soaked in warm water
• 1/2 cup cashews, chopped
• Salt, to taste
• 2 tsp ginger, grated
• 4 cloves garlic, minced
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup fresh cilantro, chopped
• 1/2 cup mint leaves, chopped

Instructions

1. Soak the basmati rice in water for 30 minutes.
2. In a large pot, heat the oil and fry the sliced onions until golden brown. Set aside half of the fried onions for later use.
3. Add chicken to the pot with the remaining onions, yogurt, ginger, garlic, coriander powder, cumin powder, turmeric, paprika, and cayenne pepper. Cook for 10 minutes or until the chicken is well coated and cooked through.
4. In a separate pan, heat oil and add whole spices (cinnamon sticks, cardamom pods, black cardamom pod, and star anise) for 30 seconds or until fragrant.
5. Add tomato puree to the spice infused oil and cook for 5 minutes.
6. Mix the cooked chicken mixture into the tomato sauce and add half of the fried onions. Cook for another 10 minutes.
7. Drain the soaked rice and add it to the chicken mixture, stirring well.
8. Add raisins and chopped cashews, mix gently, and let it simmer for 5 minutes.
9. Remove from heat and let the biryani rest for 10 minutes with the lid on.
10. Garnish with remaining fried onions, cilantro, and mint leaves before serving.

Chef’s Insight

To achieve an authentic Pakistani flavor, use whole spices and cook them until they release their aroma before adding the tomato puree.

Notes

Serve with raita or a yogurt-based salad for a refreshing contrast of flavors.