“Delectable Gluten-Free Pakistani Breakfast Platter: Aromatic Biryani, Crispy Paratha, and Fresh Mango Chutney”

Allergens

None (excluding optional egg or chicken curry)

Ingredients

• 1 cup Basmati rice (gluten
• free)
• 2 cups Water
• 1 tbsp Ghee (clarified butter) or oil
• 1/2 tsp Green cardamom pods, crushed
• 1/4 tsp Cinnamon stick
• 1/2 cup Chopped onions
• 1/2 cup Diced tomatoes
• 1/2 tsp Salt
• 1/4 tsp Ground black pepper
• 1/2 cup Fresh cilantro, chopped
• 6 Gluten
• free parathas (store
• bought or homemade)
• 1 cup Mango chutney (gluten
• free), store
• bought or homemade
• Optional: Fried egg or chicken curry for added protein

Instructions

1. Rinse the Basmati rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the drained rice with 2 cups of water, cardamom pods, cinnamon stick, and a pinch of salt. Bring to a boil, reduce heat, cover, and cook for 10 12 minutes until the rice is tender but not mushy. Remove from heat and let stand, still covered, for 5 minutes.
3. In a large frying pan or skillet, heat the ghee over medium heat. Add onions and sauté until golden brown. Stir in tomatoes, salt, black pepper, and cooked rice. Cook for an additional 2 3 minutes to blend flavors. Remove from heat and stir in chopped cilantro.
4. Warm gluten free parathas by placing them directly on a heated skillet or in a preheated oven for a few minutes until puffed up and slightly crispy.
5. Assemble the breakfast platter: Scoop a generous portion of biryani onto each plate, top with a warm paratha, and serve alongside mango chutney. Optionally, add a fried egg or chicken curry for added protein.

Chef’s Insight

To enhance the aroma and flavors of this Pakistani breakfast platter, consider using organic ingredients and freshly ground spices.

Notes

If you prefer a spicier dish, add more green cardamom pods and cinnamon stick to the biryani.