Low Calorie Chicken Biryani | Less Oil Chicken Biryani | Healthy Chicken Biryani | Low- Fat Biryani
Healthy Chicken Biryani is a healthier alternative to the regular calorie dense chicken biryani.
This recipe is perfect for all the biryani lovers and be a perfect replacement to the regular biryani.
We have reduced the amount of saturated fats and used brown rice without compromising on the taste so you can gorge on it without any guilt.
This recipe will make you crave for more and make it on every occasion possible for your friends and family. Chicken is known to be the best source of protein which are the building blocks of the body.
Brown rice is a helpful staple which can be added to the daily diet for keeping a healthy digestive system.
Make this deliciously healthy biryani and treat your friends and famaily
So all the Biryani fans next time you crave for Biryani you know which recipe to go 😉
Are you a chicken lover then you must try these recipes.
Chicken Pandhra Rassa
500 gms chicken, curry cut
1 cup onion, chopped
1 cup onion, sliced
1/2 cup tomatoes, chopped
2 tbsp milk, warm
1/4 tsp Saffron
1 tbsp Ghee
1 tbsp Oil
1 tsp Rose water
4 green chillies, slit
2 tsp red chili powder
1/2 tsp turmeric
2 tsp garam masala
2 tsp biryani masala
2 Tbsp ginger garlic paste
1/2 cup curd
1 tsp lemon juice
1 tsp salt
2 tbsp coriander chopped
2 tbsp mint, chopped
For The Rice
2 cups brown basmati rice, Soaked for 20 mins
2 star anise
2 bay leaves
2 black cardamom
2 tsp black cumin seeds
6 black peppercorn
4 green cardamom
1” cinnamon stick
1 tsp fennel
1/2 tsp nutmeg
1/2 tsp salt
Marinate the chicken with lemon juice, 1 tbsp ginger garlic paste and half of the curd, garam masala, red chili powder, turmeric, salt and refrigerate for 3 hrs.
Soak the saffron in the milk and keep aside.
In a piece of muslin cloth take the whole spices and tie a knot to make a bag (potli).
Boil 10 cups of water in a pan and add the potli in it along with the soaked rice and cook till the rice is 80% cooked.
Drain the water, remove the masala potli and spread the rice on a plate to cool.
Heat 1 tsp oil in a pan and fry the sliced onion till golden brown in color.
Remove on a paper napkin and keep aside.
Heat ghee in the same pan and add the chopped onions, 1/2 tsp salt and 2 chilies and saute till the onions get soft and translucent.
Add the remaining ginger garlic paste and fry till the onions gets brown.
Add tomatoes and saute till they get mushy.
Add biryani masala, remaining red chili powder, garam masala and turmeric and fry for a min till or till it starts sticking to the pan.
Add 1/2 cup water and let it sizzle.
Add the remaining curd and cook till oil separates.
Add the chicken and saute till it starts sticking to the pan.
Add 2 cups water, cover the pan and cook the chicken till it’s half done.
Remove the cover and cook till all the moisture is evaporated.
Spread the rice evenly on the gravy.
Mix the rose water with the milk and drizzle on the rice.
Add the chopped coriander, mint, remaining chilies and the fried onion.
Cover the pan with a lid and seal it with a dough or aluminum foil.
Place a flat tawa under the pan and cook for 20 mins on a very low flame so all the flavors can get infused.
Serve hot with raita.
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