Melodious Spices Pakistani Keto Biryani: A Sensory Symphony for the Palate

Allergens

None

Ingredients

• 1 cup basmati rice, soaked for 30 minutes
• 2 cups bone broth or chicken stock (keto
• friendly)
• 1 lb boneless, skinless chicken breasts, cut into bite
• sized pieces
• 1 large onion, thinly sliced
• 2 tomatoes, diced
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 2 tbsp ghee or coconut oil
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp cinnamon powder
• 1/2 tsp cardamom powder
• 1/4 tsp clove powder
• 1/4 tsp nutmeg powder
• Salt, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. Heat a large saucepan over medium heat and add ghee or coconut oil. Once melted, add cumin seeds and let them sizzle for 30 seconds.
2. Add the onions and cook until they turn golden brown, stirring occasionally. This should take about 5 minutes.
3. Stir in the garlic and ginger, then sauté for another minute until fragrant.
4. Add the diced tomatoes, coriander powder, cinnamon powder, cardamom powder, clove powder, and nutmeg powder. Cook for 2 3 minutes until the tomatoes are softened and the spices are well incorporated.
5. Add the chicken pieces to the saucepan and cook until they turn white. Season with salt, according to your preference.
6. Stir in the soaked basmati rice and mix well, ensuring the rice is coated with the spice mixture.
7. Pour bone broth or chicken stock over the rice and chicken mixture, cover the saucepan, and let it cook on low heat for 15 20 minutes or until the rice is cooked through and has absorbed the liquid.
8. Once done, remove from heat and garnish with fresh cilantro leaves. Serve immediately.

Chef’s Insight

The balance of spices in this dish creates a rich, aromatic experience that will transport you straight to the streets of Pakistan. Don't be afraid to experiment with your favorite spices or swap out ingredients based on your preferences.

Notes

Be sure to use bone broth or chicken stock that's keto-friendly to keep this dish within your macros.