Diet chicken biryani

Ingredients

  • Chicken: 1000 kg (cleaned, cut into 8 pieces)
  • Canola oil: 4 tablespoons
  • Onions: 3 medium grains
  • Garlic paste: 2 tbsp
  • Ginger paste: 2 tbsp
  • Tomatoes: 400 grams (canned)
  • Yogurt: a quarter cup
  • Chili pepper: 1 teaspoon
  • Cloves: 10 pieces
  • Green cardamom: 8 pieces
  • Cardamom: 4 grains (black)
  • Black pepper: 10 pieces
  • Cumin powder: 1 teaspoon
  • Curry: 1 teaspoon
  • Coriander: 2 teaspoons (ground)
  • Cinnamon: a stick
  • Salt: 4 tsp
  • Bay paper: 2 sheets
  • Prunes: 10 grains (dried)
  • green hot pepper: 4 pods (fresh)
  • Green Coriander: 2 tablespoons (fresh, finely chopped)
  • Saffron: a pinch
  • Basmati rice: 9 cups
  • Water: 15 cups

How to prepare

  1. Soak the rice for half an hour.
  2. In a saucepan, put rice with water and cook until soft.
  3. In another saucepan, heat the oil and sauté the onions until golden in color.
  4. Add ginger and garlic powder.
  5. Season with hot pepper, cloves, cardamom, black pepper, cumin, curry, coriander, cinnamon stick, bay leaves, and salt, then add the dried plums.
  6. Pour the yogurt over the saucepan.
  7. Add the canned tomatoes and cook over the heat until the water dries up.
  8. Top the chicken pieces, then the hot green pepper.
  9. Leave the mixture on the stove until the chicken is tender, and pour in the water if needed.
  10. Add green coriander.
  11. heat the oven to 180 degrees Celsius.
  12. In a small bowl, mix saffron with a little hot water.
  13. In a tray, put a layer of rice, then the chicken, and pour the melted saffron.
  14. Put the tray in the oven for 20 minutes, then pour it onto a serving plate.

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