I got a mail from a girl called Marguerite, a fitness enthusiast that loves to blog on fitness and topics related to fitness!
She asked to share some topics on my blog, So I was interested in some healthy recipes that may be helpful for all of us!!!
And this is the recipie of Chicken Biryani! Very tasty, light and fullflilling one!!
Chicken is rich with lean high quality protein. As we know proteins are important for our body for growth. It is also rich in Niacin and B-Vitamins that protects the body against cancer. The reduced quantity of niacin in our body could lead to Cancer! Chicken is rich in Vitamin D and its deficiency lead to bone fracture and weight gain!
It is a one meal dish and can be made a bit spicy too to tickle your taste buds. Why not get into the kitchen and make yummy chicken biryani, an all time favorite???
Basmati rice, an aromatic variety of rice – 500 g
Boneless Chicken – 500 g
Chopped Onions -1 ½ cups
Chopped tomatoes – ¾ cup
Coriander Powder – 2 tbsp
Turmeric Powder – 1 tsp
Red Chilly Powder – 1 ½ tbsp (you can add more, if you are used to spicy food)
Garam masala powder – 2 tsp (it is a blend of many ground spices used in dishes to enhance the flavor)
Whole Peppercorns – ½ tsp
Bay leaves – 2 pieces
Salt – as per taste
Cooking Oil – 2 tbsp
For the marinade:
Hung curds – 2 ½ cups (Sieve the curd through a thin cloth, use sans the water)
Ginger Garlic paste – 2 tbsp (grind garlic cloves and ginger pods together with a bit of salt. Refrigerate the same and you can use it for over 3 months for all such Mughlai dishes)
Salt, turmeric and red chilly powder – as required
Soak the Basmati Rice in water for 1 hour. Use water to the extent the rice grains are totally submerged. Meanwhile marinate the chicken. Rub a mixture of salt, turmeric powder and red chilly powder on the chicken pieces. In a separate bowl, add hung curds and ginger garlic paste. Add the chicken pieces and refrigerate for an hour.
Coming to the actual cooking of the biryani, it’s just not feasible to hunt around for an earthen pot for that traditional touch. However you can either make use of a handi or any large dish with a lid. Add the oil. Once the oil fumes, add bay leaves and chopped onions, you get a sizzling sound. Wait till the onion browns and add the tomatoes. Allow the tomatoes to cook. Now it’s time to add salt, peppercorns, turmeric powder, red chili powder, coriander powder, garam masala and the marinated chicken. You can add mint leaves too along with these for a good flavor. Cover with the lid and allow the chicken to cook. After about 10 to 15 minutes, open the lid, you will find oil leaving the sides. This is a sign that it’s cooked and all the spices have been absorbed by the chicken.
Here comes the aromatic rice, add it and mix well. Add 750 ml of water. Close the lid. In about 15 to 20 minutes, an aroma will waft across your kitchen. Most of the water would have been used up. Get set for the ‘dum’ now. Make wheat dough and seal it across the lid. Reduce the flame to the minimum. Allow it to cook over the slow flame for 15 to 20 minutes. The dry and cracked dough is a sign that cooking is done. Slowly remove the lid after removing the dry dough. You will want to dig into it right away, such would be the flavor. Garnish the chicken biryani with fresh coriander and caramelized onions.