“Authentic Pakistani Chicken Biryani – A Symphony of Spices & Flavors”

Allergens

Dairy (Yogurt), Gluten (not included in recipe)

Ingredients

• 800g boneless chicken thighs
• 2 cups basmati rice
• 1 medium onion, thinly sliced
• 4 cloves garlic, minced
• 1" piece ginger, grated
• 2 tomatoes, chopped
• 1 cup plain yogurt
• 1 tsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin seeds
• 3 green cardamom pods
• 2 black cardamom pods
• 1 cinnamon stick
• 1 star anise
• Salt, to taste
• Fresh cilantro, for garnish
• Fried onions, for garnish

Instructions

1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain and set aside.
2. In a large pot, heat oil over medium heat. Add sliced onions and sauté until golden brown.
3. Add garlic, ginger, and spices (red chili powder, turmeric powder, coriander powder, cumin seeds, cardamom pods, cinnamon stick, and star anise). Cook for 1 2 minutes, or until fragrant.
4. Add chicken thighs to the pot and cook until browned on all sides.
5. Stir in chopped tomatoes and cook until they release their juices and become soft.
6. Add yogurt and mix well. Cook for 3 4 minutes, stirring occasionally.
7. Drain the soaked rice and add it to the pot, mixing gently to combine all ingredients.
8. Season with salt, cover, and cook over low heat for 10 12 minutes or until the rice has absorbed most of the liquid and is cooked through.
9. Remove from heat and let it rest for 5 minutes with the lid on. Fluff the rice with a fork and garnish with fresh cilantro and fried onions.

Chef’s Insight

The layering of flavors and textures in this Chicken Biryani is what makes it truly exceptional.

Notes

Adjust the spice level according to your preference. - Feel free to add raisins or nuts for added texture and flavor.