Valentine Biryani

 

Preparation Time:

105 min

Difficulty:

Expert

Ingredients:

• 600g of basmati rice
• 1kg of chicken, cut into pieces
• 200g of plain yogurt
• 3 medium onions, sliced
• 4 cloves of garlic, minced
• 2 inches of ginger, grated
• 4 green chilies, slit
• 1/2 cup of fresh coriander leaves, chopped
• 1/2 cup of fresh mint leaves, chopped
• 2 teaspoons of biryani masala
• 1 teaspoon of cumin seeds
• 1 teaspoon of garam masala
• 3 tablespoons of cooking oil
• Salt to taste
• 3 cups of water

Kitchen Tools Needed:

• large pot
• frying pan
• wooden spoon
• pressure cooker
• measuring cups

Instructions:

• First, marinate the chicken pieces with yogurt, half of the minced garlic, and salt. Let it sit for at least 30 minutes.
• In a large pot, heat the cooking oil over medium heat, and add the sliced onions. Sauté until they are golden brown.
• Add the remaining garlic, ginger, green chilies, and cumin seeds. Cook for a few more minutes until fragrant.
• Stir in the marinated chicken and cook on medium heat until the chicken is no longer pink, about 15 minutes.
• Add the biryani masala and mix well. Cook for another 5 minutes to allow the spices to blend.
• Meanwhile, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
• In a pressure cooker, add the drained rice and 3 cups of water. Season with salt. Cook for 6-8 minutes or until the rice is cooked but still firm.
• Layer the cooked chicken mixture on top of the rice in the pressure cooker. Sprinkle the garam masala, chopped coriander, and mint leaves.
• Cover the pot and let it steam on low heat for 15 minutes to allow the flavors to meld together.
• Once done, gently fluff the biryani with a fork, mixing the layers carefully. Serve hot.

Macros:

• Total Calories: 960kcal
• Carbs: 120g
• Proteins: 100g
• Fats: 60g