Mouthwatering Pakistani Chicken Biryani with Mango Raita – An Authentic Culinary Experience

Allergens

Dairy (Yogurt) - Wheat (Basmati Rice)

Ingredients

• 1 lb boneless chicken breasts
• 2 cups basmati rice
• 4 tbsp vegetable oil
• 1 medium onion, finely chopped
• 3 tomatoes, diced
• 2 green chilies, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup yogurt
• 1 tbsp tomato paste
• 2 cups water or chicken stock
• 2 tsp garam masala
• 1 tsp paprika
• Salt and black pepper, to taste
• A handful of fresh cilantro, chopped Mango Raita:
• 1 cup plain yogurt
• 1 small ripe mango, peeled and diced
• 1/4 cup finely chopped cucumber
• Salt, to taste

Instructions

1. Wash the basmati rice thoroughly under cold water and soak it for 20 minutes.
2. Heat oil in a large pot over medium heat. Add onions and cook until golden brown.
3. Add ginger and garlic paste, followed by green chilies. Cook for another 2 minutes.
4. Stir in tomatoes and cook until they soften and release their juices.
5. Mix in yogurt and tomato paste, then add water or chicken stock, garam masala, paprika, salt, and pepper. Bring to a boil.
6. Add the chicken breasts and simmer for 10 minutes or until cooked through.
7. Drain the soaked rice and stir it into the chicken mixture, making sure it is evenly distributed. Cover and cook on low heat for 15 20 minutes or until the rice is fully cooked.
8. For the mango raita, simply mix together yogurt, diced mango, cucumber, and salt in a bowl. Chill in the refrigerator until ready to serve.
9. Garnish the biryani with fresh cilantro before serving.

Chef’s Insight

The balance of flavors in this dish is crucial; adjust the spices according to your preference for a perfect taste experience.

Notes

This recipe is suitable for people on a standard diet.