Delectable Pakistani Paleo Chicken Biryani with Cilantro Lime Rice & Raita

Allergens

Dairy (Raita)

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups jasmine rice
• 4 cups chicken broth
• 2 tbsp ghee
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 cup tomato sauce
• Salt and black pepper, to taste
• Fresh cilantro, for garnish
• Lime wedges, for serving Cilantro Lime Rice:
• 2 cups jasmine rice
• 4 cups chicken broth
• 1/4 cup fresh cilantro, chopped
• Zest of 1 lime
• Juice of 1 lime
• Salt and pepper, to taste Raita:
• 1 cup plain Greek yogurt
• 1 small cucumber, grated and drained
• 2 tbsp fresh mint, chopped
• Salt and black pepper, to taste

Instructions

1. In a large pot, heat ghee over medium heat. Add sliced onions and cook until golden brown.
2. Stir in minced garlic and grated ginger sauté for 1 minute.
3. Add ground cumin, coriander, turmeric, and cayenne pepper, stirring to coat the onion mixture. Cook for 2 minutes.
4. Pour in tomato sauce and chicken broth, bring to a boil.
5. Season the chicken breasts with salt and black pepper add to the pot, reduce heat, and simmer until cooked through, about 15 20 minutes. Remove from heat.
6. In another pot, cook jasmine rice according to package instructions using chicken broth instead of water. Stir in cilantro, lime zest, lime juice, salt, and pepper set aside.
7. For raita, combine yogurt, grated cucumber, chopped mint, salt, and black pepper in a bowl mix well.
8. To serve, fluff the rice and spoon it over the chicken pieces. Garnish with fresh cilantro and lime wedges. Serve raita on the side.

Chef’s Insight

Experiment with different cuts of meat for a more authentic Pakistani experience.

Notes

Use long grain rice for a more traditional biryani texture.