Weight Loss Chicken Biryani

Chicken Biryani is a popular and flavorful rice dish that originated in the Indian subcontinent but has now become popular worldwide. It is a delicious blend of rice, tender chicken, aromatic spices, and fragrant saffron. There are many variations of Biryani, with each region having its unique take on the dish. But today I created the biryani for portion control lovers, low fat biryani.

Here’s the delcious weight loss Chicken Biryani made with homemade biryani masala.

Weight Loss Chicken Biryani

Dahi Phulki Raita: English – Urdu Recipe

Ingredients to make biryani masala:

1. Cumin seeds – 1 tsp
2. Cinnamon sticks – 2
3. Cloves – 4
4. Mace – 1/2 tsp
5. Black cardamoms – 2
6. Green cardamoms – 6 to 7
7. Coriander seeds – 1 1/2 tbsp
8. Black pepper – 1 tsp
9. Star anise – 1
10. Nut meg powder – 1/2 tsp

Keto Chicken Tikka Biryani

Ingredients to marinade the chicken:

1. Chicken – 1 kg
2. Ginger garlic paste – 2 tbsp
3. Green chillies – 10 to 15 (paste)
4. Yogurt – 250 gm
5. Salt – 1 tsp
6. Garam masala powder – 1 tsp
7. Turmeric powder – 1/2 tsp
8. Coriander powder – 1 tsp
9. Red chilli powder – 1 tsp
10. Paprika powder – 1 tsp
11. Fresh mint leaves – 10
12. Fresh coriander – 1/4 cup
13. Lemon juice – 1 tbsp

• Add all above ingredients in a bowl, along with biryani masala. Mix and leave it for an hour or overnight.

Ingredients to boil rice:

1. Rice – 375 gm
2. Bay leaf – 1
3. Cinnamon stick – 1
4. Green cardamoms – 4
5. Black cardamoms – 2
6. Cloves – 4
7. Green chillies – 2
8. Fresh coriander – 2 tbsp
9. Oil – 1/2 tbsp
10. Salt – 2 tbsp

Ingredients to Make biryani:

1. Oil – 2 tbsp
2. Sliced onion – 1 1/2
3. Cumin seeds – 1 tsp
4. Bay leaf – 1
5. Cinnamon stick – 1
6. Cloves – 4
7. Green cardamoms – 4
8. Whole black peppers – 1 tsp

Ingredients to garnish the biryani:

1. Soaked plum – 1/2 cup
2. Boiled potato – 2
3. Lemon slices
4. Tomato slices
5. Mint leaves
6. Kewra water – 1/2 tbsp
7. Rice water
8. Saffron mixed milk
9. Ghee
10. Fresh coriander

Instructions:

• Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for about 30 minutes.
• In a large pot, bring water to a boil. Add whole garam masala, green chillies, fresh coriander, salt and oil.
• Then add soaked rice, and cook until it’s 70-80% done. (Reserve some rice water as shown un the video). Drain the water and set the partially cooked rice aside.
• In a separate large pan, heat the ghee or oil over medium heat.
• Fry the onions until light brown. Add whole masala, marinated chicken and cook well until chicken is tender and water dries.
• Then add soaked plum, boiled potato, lemon slices, tomato slices and mint leaves.
• Layer the cooked rice on top of the cooked chicken in the pot. Drizzle the saffron milk and some ghee on the rice.
• Pour rice water and fresh coriander.
• Cover the pot with a tight-fitting lid or aluminium foil, and let it cook on low heat for about 15-20 minutes. You can place a tawa (flat pan) under the pot to prevent direct contact with the heat and avoid burning the bottom layer.
• Once done, gently fluff the rice with a fork, and your Chicken Biryani is ready to be served.
• Garnish with fried onions if desired, and serve hot with raita and kachoomer salad.
• Enjoy your delicious and aromatic Chicken Biryani!