We love Biriyani, but it was not included in our menu for the past 3 1/2 years as it involved rice. Rice doesn’t suit my husband’s dietary needs.
The other day I was craving for a delicious Biriyani and decided to give a twist and convert it into a healthier version.
So here is the recipe for this super delicious healthy Biriyani:
INGREDIENTS- 4 portions
Organic white quinoa- 1 cup
I cook quinoa slightly different from others. So, this is how I cook. Into 4-5 cups boiling water add quinoa. let it cook in medium high heat for 13-15 minutes. Strain it. Make sure that it doesn’t get over cooked. Leave it aside. You will be wondering why I cook in this manner. I do this to throw the starch off so that it won’t affect my husband’s blood sugar level. To know more, read the ‘About me’ section.
Now the chicken part:
Boneless, skinless chicken breast: 500 g (use a meat pounder to tenderize and then cut into small cubes)
You can also use Chicken drumstick
Red onions- 3 medium thinly sliced
Mild green chilly- 5-6 crushed
Ginger- 3″ crushed
Garlic- 1 bulb
Homemade garam masala- 4 Tsps (check my IG page for the recipe) If it is store bought add accordingly.
Cilantro- 1 bunch roughly chopped
Yoghurt- 1/2 cup
lime juice- 1 lime
Tomatoes- 2 medium cut into cubes
Homemade ghee or store bought- 2 Tsp (I get homemade ghee from my mom)
Sunflower oil- 2 Tsp
Saffron- a pinch or two. Make it into powder form Add milk to it and leave it aside.
Casia- 2 ” x2
Cashew nuts- 10 (Roast in little bit of sunflower oil and keep it aside)
1.In a hot pan add oil and ghee, followed by cloves, cardamom and casia. Saute’ for 2-3 mins.
2. Add onions, chillies, ginger and garlic. Saute’ until it turns golden brown.
3. Into the caramelized onion, add garam masala, yoghurt and tomatoes. Mix well.
4. Now, it’s time to add chicken pieces, salt and coriander leaves. Let it cook for a while with the lid on. Towards the end, remove the lid and let it cook until the water is evaporated.
After layering, pour few Tsps of saffron milk mixture on top, add some cilantro, cover it with aluminum foil and bake in the oven at 200 C for 10 minutes.
Garnish with more coriander leaves and cashew nuts.