Healthiest and Yummy Brown Rice Chicken Biryani

Don't go by the name of Brown Rice. Daawat Basamti Brown Rice is an exception and Biryani made with this turned out even yummier than with normal basamti rice I usually do.
The onions were pan fried with very less oil instead of deep frying. There was no change in taste.
Hence, I can call it healthy guilt free biryani. I recommend this to all Biryani Lovers.
The recipe is not complex.However, collect all ingredients on the kicthen counter before you start preparing and it will be ready in 45 minutes.

Ingredients for chicken Marinate:

1 onion finely chopped
1 green chili chopped
1 tsp shahi jira
2 tbsp ginger garlic paste
2 tomato finely chopped
1 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp kasuri methi
1 tsp haldi powder
1 tbsp everest meat masala
2 tsp garam masala
1 tbsp tamarind paste
Juice of 1 lemon
800 grams chicken
salt to taste
1 tbsp ghee
1 tea cup curd

Heat ghee in a pan.
Add shahi jira and all whole garam masala.Add chopped onion.
Add ginger garlic paste and chopped onion. Cook till onion turns brown.
Add tomato and cook till the raw smell disappears
Roast the kasuri methi and crush into small powder and add to chicken.
Add cooked onion and rest of the ingredients to chicken.
Mix well and keep for marination for 4-5 hours.

For the onions:

2 tbsp olive oil
4 onions cut into julians
3-4 green chili cut into half.

Heat oil in a pan. Once oil is hot, add onions and cook till onion turns light brown.
At this stage, add green chilies and cook till onion turns dark brown.

For the rice:

300 grams Dawat Brown rice soaked in water for 10 minutes.
1 tbsp ghee
3 tej patta
2-3 black cardamom
3 green cardamom
4-5 whole black peppercorn
1 cinamon stick
1 tsp oil

Heat ghee in a pan.
once ghee is hot, add whole garam masala.
Drain rice and add to it. Mix gently till rice is well coated with ghee.
Add 3 cups of wate. Cover and cook till rice is half cooked and water is completely absorbed.

To cook biryani:

In a 5 liter pressure cooker, add chicken marination.
Cover and cook for 5 minutes on high on the small flame till chicken releases water.
Now add 1 tbsp chopped coriander leaves and 1 tbsp finely chopped methi leaves
Mix well. spread half of the cooked onions + green chilies.
Add the half cooked rice on top of chicken.
Add the remaining cooked onions and green chilies.
Spread 1 tbsp chopped coriander leaves and 1 tbsp chopped methi leaves
Add some kesar (optional) on top of it.
Cover the lid with whistle.
Cook on small flame on high till it gives 3 whistles. Lower the flame and cook for about 6-7 minutes on low.
Switch off the flame. Allow pressure to drop completely.
Serve with raita.

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