“Mesmerizing Paleo Pakistani Lunch Bowl: Aromatic Biryani & Grilled Chicken Skewers”

Allergens

N/A

Ingredients

• 1 1/2 cups Basmati rice
• 3 tablespoons Ghee
• 1 teaspoon Cardamom seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander seeds
• 1 teaspoon Fennel seeds
• 4 Cloves
• 1/2 teaspoon Cinnamon
• 1 teaspoon Turmeric
• 1 teaspoon Garam masala
• 1/2 teaspoon Paprika
• Salt, to taste
• 2 cups Chicken broth (paleo
• friendly)
• 2 tablespoons Fresh cilantro, chopped
• 1 lb Boneless chicken breasts or thighs, cubed
• 1 red Bell pepper, diced
• 1 medium Onion, finely chopped
• 1 cup Cherry tomatoes, halved
• 1/4 cup Lemon juice
• 2 tablespoons Olive oil
• Black pepper, to taste

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then set aside.
2. In a large pot, heat the ghee over medium heat and add cardamom seeds, cumin seeds, coriander seeds, fennel seeds, cloves, cinnamon, turmeric, garam masala, paprika, and salt. Sauté for 1 2 minutes until fragrant.
3. Add the rinsed basmati rice to the pot and stir to coat with the spices. Pour in the chicken broth, cover, and bring to a boil. Reduce heat to low and simmer for 8 10 minutes, or until the rice is cooked through and all liquid has been absorbed.
4. Meanwhile, prepare the grilled chicken skewers by marinating cubed chicken with olive oil, lemon juice, salt, and black pepper. Thread the chicken onto skewers and grill over medium heat for 4 6 minutes per side or until cooked through.
5. Once the rice is cooked, fluff it with a fork and mix in the fresh cilantro.
6. Assemble the lunch bowls by layering the spiced rice, grilled chicken skewers, diced red bell pepper, halved cherry tomatoes, and a drizzle of lemon juice on top.

Chef’s Insight

To enhance the aroma of the biryani, add a pinch of saffron threads during cooking. For an extra spicy kick, include a diced green chili in the marinade for the chicken skewers.

Notes

For optimal flavor and texture, use freshly ground spices when possible.