“Delectable Pakistani Paleo Breakfast: Aromatic Biryani with Grilled Chicken”

Allergens

Gluten (in the form of cross-contamination)

Ingredients

• 1. 2 cups basmati rice 2. 4 boneless chicken breasts 3. 1 large onion, thinly sliced 4. 2 tomatoes, diced 5. 3 cloves garlic, minced 6. 1
• inch piece ginger, grated 7. 2 cups chicken broth (homemade or low
• sodium store
• bought) 8. 1/4 cup ghee or coconut oil 9. 2 tsp cumin seeds 10. 1 tsp ground coriander 11. 1/2 tsp ground turmeric 12. 1/2 tsp ground cinnamon 13. 1/4 tsp ground cardamom 14. Salt and pepper, to taste 15. Fresh cilantro, for garnish 16. Lemon wedges, for serving

Instructions

1. In a large pot, soak basmati rice in water for 30 minutes. Drain and set aside.
2. Preheat grill to medium high heat. Season chicken breasts with salt and pepper, then grill until cooked through, approximately 6 8 minutes per side. Set aside to rest, then slice into strips.
3. In a large skillet, heat ghee or coconut oil over medium heat. Add cumin seeds and cook until fragrant, about 1 minute.
4. Add sliced onions and sauté until golden brown. Stir in garlic, ginger, ground coriander, turmeric, cinnamon, and cardamom, cooking for an additional 2 minutes.
5. Stir in diced tomatoes and cook until softened, about 3 4 minutes.
6. Add chicken broth to the skillet and bring to a boil. Carefully add soaked basmati rice and reduce heat to low. Cover and simmer for 10 12 minutes, or until rice is cooked through.
7. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and fold in sliced grilled chicken.
8. Serve hot, garnished with fresh cilantro and lemon wedges on the side.

Chef’s Insight

To elevate this dish even further, consider serving it with a side of Raita, a yogurt-based sauce that pairs perfectly with rich, aromatic dishes like Biryani.

Notes

This recipe is suitable for a paleo diet due to the use of basmati rice and chicken. For a vegan or vegetarian version, substitute chicken with cauliflower, mushrooms, or other vegetables.