Keto Pakistani-Style Chicken Biryani with Cucumber Raita

Allergens

N/A

Ingredients

• 1 kg chicken, cut into bite
• sized pieces
• 2 cups basmati rice, uncooked
• 4 cups chicken broth
• 1 cup tomato sauce
• 1 large onion, finely chopped
• 3 tbsp ghee or coconut oil
• 2 tsp cumin seeds
• 2 tsp coriander powder
• 1 tsp cinnamon
• 1/2 tsp cardamom powder
• Salt to taste
• Fresh cilantro leaves, for garnish
• Cucumber raita (recipe follows) Cucumber Raita:
• 1 cup plain yogurt
• 1/2 cup cucumber, grated
• Salt to taste
• Fresh cilantro leaves, finely chopped

Instructions

1. Heat ghee or coconut oil in a large pot over medium heat. Add cumin seeds and cook until fragrant. Add the onions and sauté until they are golden brown. Stir in coriander powder, cinnamon, cardamom powder, and salt. Cook for 1 2 minutes to release the flavors. Add chicken pieces and cook until browned on all sides. Pour in tomato sauce and chicken broth. Bring to a boil, then reduce heat and let simmer for 20 minutes or until chicken is cooked through. In a separate pot, cook the basmati rice according to package instructions. Combine cooked rice with the chicken mixture and mix well. Garnish with fresh cilantro leaves. Serve hot with cucumber raita on the side.

Chef’s Insight

To enhance the flavors even further, add a pinch of saffron threads to the chicken broth while cooking.

Notes

Feel free to adjust the spices according to your taste preferences.