Pakistani Chicken Biryani with Raita – Aromatic Rice Dish for the Standard Diet

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups basmati rice 1 lb boneless chicken pieces 4 tablespoons oil 1 teaspoon cumin seeds 1 medium onion, finely chopped 3 tomatoes, pureed 1 cup yogurt 1 teaspoon ginger
• garlic paste 2 teaspoons garam masala 1 teaspoon paprika 1 teaspoon cayenne pepper 1 teaspoon turmeric 2 tablespoons coriander leaves, finely chopped Salt, to taste Water, as needed

Instructions

1. a. Rinse the basmati rice under cold water and soak it in water for 30 minutes. b. Heat oil in a large pot over medium heat, add cumin seeds, and let them sizzle for 15 seconds. c. Add onions and cook until they turn golden brown. d. Stir in the ginger garlic paste and cook for another minute. e. Mix in the pureed tomatoes, yogurt, and all the spices (garam masala, paprika, cayenne pepper, turmeri
2. . Cook for 5 minutes, stirring frequently. f. Add the chicken pieces to the pot, mix well, and cook until the chicken is no longer pink. g. Drain the soaked rice and add it to the pot along with salt and water. Bring to a boil, then lower the heat and let it simmer for 10 minutes. h. Remove from heat and let it rest for 5 minutes with the lid on. i. Garnish with chopped coriander leaves before serving. j. Serve with raita on the side for a complete meal experience.

Chef’s Insight

The key to a perfect Pakistani Chicken Biryani lies in the balance of flavors and textures, ensuring each bite is filled with aromatic spices, tender chicken, and fluffy rice.

Notes

The recipe can be easily doubled or tripled to serve more people. Adjust the spices according to your taste preferences.