Elegant Gluten-Free Pakistani Dinner: Aromatic Chicken Biryani & Creamy Mint Raita
Discover an easy-to-make gluten-free Pakistani dinner recipe featuring delicious chicken biryani and creamy mint raita. Savor mouthwatering flavors while enjoying a meal that's both photorealistic and elegant in presentation.
Allergens
Dairy (Yogurt, Ghee), Wheat (used in a gluten-free context)
Ingredients
- 1. 2 cups Basmati Rice (uncooked) 2. 4 Chicken Thighs, boneless and skinless 3. 1 Large Onion, chopped 4. 2 tbsp Ghee (or butter) 5. 1 tsp Green Cardamom 6. 1 Cinnamon Stick 7. 2 Cloves 8. 1 Bay Leaf 9. 1 cup Yogurt 10. 1 cup Tomato Sauce 11. Salt, to taste 12. Fresh Mint leaves, chopped (for garnish)
Instructions
- Rinse the basmati rice under cold water and soak it in warm water for 30 minutes. Drain and set aside.
- Heat the ghee in a large pot over medium heat. Add chopped onions and cook until golden brown. Stir occasionally to avoid burning.
- Add green cardamom, cinnamon stick, cloves, and bay leaf. Cook for 1 2 minutes or until fragrant.
- Add the chicken thighs and cook until they're lightly browned on all sides. Pour in the tomato sauce and yogurt, stirring continuously to combine.
- Add soaked basmati rice, ensuring it's evenly distributed among the other ingredients. Season with salt, to taste.
- Mix well, then cover the pot and let it cook on low heat for 12 15 minutes or until the rice is fully cooked and fluffy. Remove from heat and set aside to rest for a few minutes before serving.
- In the meantime, prepare the creamy mint raita by mixing together yogurt, chopped fresh mint leaves, salt, and a pinch of cumin powder. Chill until ready to serve.
Chef’s Insight
The combination of tender chicken, aromatic spices, and fluffy basmati rice creates a harmonious balance of flavors and textures that will transport you to the heart of Pakistani cuisine.
Notes
Enjoy this gluten-free Pakistani dinner with a side of Naan or Paratha for a complete meal.