Share with your friends
chicken biriyani

Biryani is a dish that few can resist. Mughlai by origin it has spread to several parts of Indian and has been adapted into various forms by local people. Chicken biryani boasts of Juicy spicy chicken cooked with aromatic rice. It simply sends tingles down our taste buds and lets our brain with overflowing Serotonin. Traditionally made in ghee and oil, it serves to be a high fat food. With concerns about health rising and people wanting to have low fat, healthy food we present to you our homemade HEALTHY SECRET RECIPE : CHICKEN BIRYANI WITHOUT OIL.

Biryani holds a special place in our heart and serves to be a prime treat in major occasions. When had with Raita, salad and chicken curry, the taste increases manifold.

HEALTHY SECRET RECIPE : CHICKEN BIRYANI WITHOUT OIL

Cuisine

Mughlai

Course

Main dish

Diet

Non Vegetarian, High Protein

Toughness

Medium

Ingredients required

150 gm Basmati Rice – Try to choose long grained, aged Basamati rice. Aged rice is fragrant and doesn’t turn mushy while making Biryani.

250 gm Chicken – Preferably Chicken breasts if you have time to marinate and keep for atleast 30 minutes. Otherwise chicken thighs will also do.

2 teaspoon Ginger Garlic Paste.

3 teaspoon low fat margarine.

1 teaspoon lemon juice.

1 bay leaf.

2 cardamom.

3 cloves.

1 inch Cinnamon.

1 sliced green chilli.

1/2 teaspoon salt.

1/2 spoon red chilli powder.

1/2 spoon turmeric powder.

2 onions thinly sliced.

1 potato sliced in two.

2 1/2 cup plain water.

Process for Marination

Wash the chicken well with semi cold water. Make cuts on the chicken pieces .Add the chicken, lemon juice, turmeric powder, salt, chilli powder and ginger garlic paste in a bowl. Mix all such that all chicken pieces get covered with a thin layer of paste. Cover the mix and keep for 30 minutes in the refrigerator.

Process for getting rice ready.​

Wash rice multiple times and keep soaked for 30 minutes. Drain the water after thirty minutes.

Add 2 cups water in a pot and heat. When the water starts boiling put in the rice and cover the lid. Keep checking time to time. When the rice is 60 percent cooked( the rice is not very soft), take it out and drain away the water. Spread the rice under the fan or any airy place and let it cool.

Process for making Briyani.

On hot pan add 3 teaspoon low fat margarine and heat. When it gets hot add the potatoes, cardamon, bayleaf, cinnamon, sliced chilli and a pinch of salt. Fry them till they get light brown color and starts spreading aroma.

Now add the sliced onion pieces and fry oil till the onion is well caramelised and get the golden brown hue.

Now add the marinated chicken pieces and saute them all in the flame for 5 to 10 minutes. Taken care that chicken is well covered with the spices.

Now add the 60% cooked rice, add half cup of water in the pot mixed with salt as required. Cover the pot with a lid and keep it on low flame for twenty minutes.

After twenty minutes check, if done, serve it with raita and other preparations.

Please note ​

After sauting the chicken layer it well at the bottom. Then spread rice in a layer over the chicken. Then add the half cup of water a little around the sides, the rest above the rice.

Water required for the preparation depends entirely on the quality of the rice.

Now that you have our HEALTHY SECRET RECIPE : CHICKEN BIRYANI WITHOUT OIL, we hope you make and find it delicious. Comment your thoughts below.

Try our recipe on PRAWN DISHES : CHINGRI MALAIKARI (PRAWN MALAI CURRY).

Happy Cooking!!

0

7 thoughts on “HEALTHY SECRET RECIPE : CHICKEN BIRYANI WITHOUT OIL​”

  1. You really make it seem so easy along with your presentation but I in finding this
    topic to be really one thing which I think I’d never understand.
    It sort of feels too complex and very wide for me. I am taking a look forward to your subsequent put up, I will try to get the
    hold of it! adreamoftrains website hosting companies

    0
  2. Pingback: PRAWN DISHES : CHINGRI MALAIKARI (PRAWN MALAI CURRY)​

Leave a Comment

Your email address will not be published. Required fields are marked *