1 lb boneless, skinless chicken breasts or thighs, cut into bite
sized pieces
2 cups basmati rice, soaked for 30 minutes and rinsed
4 tbsp ghee (clarified butter)
1 large onion, thinly sliced
2 cloves garlic, minced
1 tbsp grated ginger
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground cardamom
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground black pepper
1/4 tsp ground cloves
1 cup canned tomatoes, crushed
3 cups chicken broth or water
Salt to taste
Fresh cilantro for garnish For the Cucumber Raita:
1 small seedless cucumber, grated
1 cup plain Greek yogurt
2 tbsp fresh mint leaves, finely chopped
1 tsp salt
1/2 tsp ground black pepper
Instructions
Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.
Add minced garlic and grated ginger, and cook for 1 2 minutes until fragrant.
Stir in ground cumin, coriander, cardamom, cinnamon, paprika, black pepper, and cloves, and cook for another minute to release the flavors of the spices.
Add the chicken pieces and cook until they change color.
Incorporate crushed tomatoes, chicken broth or water, and salt to taste. Bring the mixture to a boil, then reduce heat to low and simmer for 20 25 minutes until the chicken is cooked through.
In a separate pot, cook the soaked basmati rice according to package instructions.
Combine all ingredients for Cucumber Raita in a bowl and mix well. Refrigerate until ready to serve.
Once the chicken is cooked, fluff the rice and layer it on top of the chicken mixture in the pot. Cover and let it steam for 15 minutes without stirring.
Garnish with fresh cilantro before serving.
Chef’s Insight
The key to a great Pakistani Biryani is the perfect balance of spices, so don't be afraid to adjust the quantities according to your taste preferences.
Notes
This recipe is suitable for those following a Paleo diet or seeking gluten-free options.