CHICKEN BIRYANI

Ingredients:

(makes 01 serving)

• 65g raw basmati rice (75% cooked)
• 150g raw chicken
• 1/2 tsp mint leaves
• 1 tbsp Garam Masala Powder/ Biriyani Masala 
• salt as required
• 1 tsp saffron
• 1tsp olive oil
• 1 bay leaf
• 1 green cardamom
• 1 black cardamom
• 1 clove
• 1 tsp cumin seeds
• 1 medium onion
• 1 Tomato
• 1 green chillies
• ½ tsp turmeric
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp red chilli powder
• 2 tbsp low fat curd
• 1/2 tablespoon ginger
• 2 tablespoon coriander leaves
• 1 tbsp rose water
• ½ tbsp ghee

Method:

• To make this delightful biryani, soak saffron in water to prepare saffron water.
• Meanwhile, heat olive oil in a deep-frying pan. Once the oil is heated add spices (cumin seeds, bay leaf, green cardamom, black cardamom, cloves) in it, and saute for about a minute. 
• Then, add chopped onion in it and saute until it turns into a golden colour and add the tomato. Now, add chicken into it with green chilli, turmeric, salt to taste, ginger garlic paste, red chilli powder, and green chilli paste. Mix all the spices well and cook for 2-3 minutes. Then, add curd into it
• Cook on low heat for 5-6 Minutes.
• Turn the flame to medium heat and add garam masala and ginger (julienned), coriander and mint leaves. Add rose water and saffron water in it. Cook till the chicken is tender.
• Then spread the cooked rice evenly. Then add saffron water and pour ghee over it. Cook for 15-20 minutes with closed lid and garnish with 1 tbsp fried onions and coriander leaves. Serve hot.

Modification:

• If you like to make more portions, multiply the ingredients into the number of portions.
• Better served with Raitha, Onion Sambol and Chutney.
• You can marinate the meat and leave it overnight in the refrigerator so that all the flavours and spices will absorb into the meat.
• Use Basmati rice for more flavour.

Nutrition Facts:

• Calories: 586.5 Cal
• Protein: 43.2g
• Carbs: 61.6g
• Fat: 17.5g