Hi Foodies!
Crave some healthy yummilicious chicken biryani? If biryani is your soul food, you WILL crave it now and then.
It's not feasible or healthy to order it from outside every time.So why not make it at home? It will be worth the effort, and save costs as well!
I have an easy-peasy recipe, handed down to me by my mother, which I am sharing it with you.
Chicken biryani with raita
Chicken: 300-400 gms, washed and cut in medium to small pieces
For the marinade:
Curd: 1/2 Cup
Ginger garlic paste : 2 teaspoons
Haldi, Chilli powders : 1/2 teaspoon each
Salt and sugar to taste
Method:
Heat oil in a kadhai, add onions and fry till golden brown. Add the marinated chicken and fry. Add tomatoes and stir until they turn into pulp. Add salt and sugar. Keep stirring until the chicken changes colour to golden brown, and is half done.
For the Rice:
Basmati Rice : 2 Cups, washed and drained
Ghee : 1 Tablespoon
Vegetable Oil : 1 Tablespoon
Onion : 2 Large, sliced thinly
Cardamom (Chhoto Elachi) : 3 split
Cinnamon (Darchini) : 1 piece
Cloves (Lavang/Labongo) : 2-3
Whole Black Pepper : 1 teaspoon
Fresh Coriander leaves : 2-3 bunches
Curd : 1/2 cup
Salt : 1/2 - 1 teaspoon (depending on individual taste)
Sugar : 1 teaspoon
Method:
Heat oil in a pressure cooker. Add ghee, and when it heats up, add cardamom, cloves, cinnamon, and black pepper.
Let it splutter, then add sliced onions. Lower heat and keep stirring till onions turn light brown.
Add the washed rice, and keep stirring. If required add a little ghee or oil so that rice doesn't stick to the cooker bottom. Add salt and sugar to the rice, and keep stirring.
Now, add the chicken along with the gravy. Mix well. Add curd and coriander leaves, and mix thoroughly.
Add enough water to cover the entire rice and chicken in the cooker. Close the lid, and keep on low heat.
Let it give three to four whistles. Switch off the gas, and let it cool naturally.
When entire steam has escaped, open the cooker, give it a good mix, and serve hot along with raita.
Raita:
Mix a cup of curd with chopped cucumber, onion, and tomato pieces. Add a little salt, lemon juice and chaat masala. If you want, add a bit of sugar. Mix well with a little water.
The biryani is cooked in minimum oil and ghee, and spices. Since it is cooked in pressure or dum, the juices of the chicken and the flavour of the rice are intact. It's much healthier than the readily available restaurant or ready-to-eat biryani.
Try it....you will lick your fingers, I assure you.
Crave some healthy yummilicious chicken biryani? If biryani is your soul food, you WILL crave it now and then.
It's not feasible or healthy to order it from outside every time.So why not make it at home? It will be worth the effort, and save costs as well!
I have an easy-peasy recipe, handed down to me by my mother, which I am sharing it with you.
Ingredients:
Chicken: 300-400 gms, washed and cut in medium to small pieces
For the marinade:
Curd: 1/2 Cup
Ginger garlic paste : 2 teaspoons
Haldi, Chilli powders : 1/2 teaspoon each
Mix the marinade thoroughly with the chicken, cover, and rest for 1-2 hours.
For the Chicken Preparation:
Vegetable Oil : Half cup
Onions : 2-3 chopped fine
Tomato : 1 large, cut into small piecesSalt and sugar to taste
Method:
Heat oil in a kadhai, add onions and fry till golden brown. Add the marinated chicken and fry. Add tomatoes and stir until they turn into pulp. Add salt and sugar. Keep stirring until the chicken changes colour to golden brown, and is half done.
For the Rice:
Basmati Rice : 2 Cups, washed and drained
Ghee : 1 Tablespoon
Vegetable Oil : 1 Tablespoon
Onion : 2 Large, sliced thinly
Cardamom (Chhoto Elachi) : 3 split
Cinnamon (Darchini) : 1 piece
Cloves (Lavang/Labongo) : 2-3
Whole Black Pepper : 1 teaspoon
Fresh Coriander leaves : 2-3 bunches
Curd : 1/2 cup
Salt : 1/2 - 1 teaspoon (depending on individual taste)
Sugar : 1 teaspoon
Method:
Heat oil in a pressure cooker. Add ghee, and when it heats up, add cardamom, cloves, cinnamon, and black pepper.
Let it splutter, then add sliced onions. Lower heat and keep stirring till onions turn light brown.
Add the washed rice, and keep stirring. If required add a little ghee or oil so that rice doesn't stick to the cooker bottom. Add salt and sugar to the rice, and keep stirring.
Now, add the chicken along with the gravy. Mix well. Add curd and coriander leaves, and mix thoroughly.
Add enough water to cover the entire rice and chicken in the cooker. Close the lid, and keep on low heat.
Let it give three to four whistles. Switch off the gas, and let it cool naturally.
When entire steam has escaped, open the cooker, give it a good mix, and serve hot along with raita.
Raita:
Mix a cup of curd with chopped cucumber, onion, and tomato pieces. Add a little salt, lemon juice and chaat masala. If you want, add a bit of sugar. Mix well with a little water.
The biryani is cooked in minimum oil and ghee, and spices. Since it is cooked in pressure or dum, the juices of the chicken and the flavour of the rice are intact. It's much healthier than the readily available restaurant or ready-to-eat biryani.
Try it....you will lick your fingers, I assure you.
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