CHICKEN BIRYANI WITH RAITA RECIPE
5/5
Indulge in the aromatic flavors of Chicken Biryani with Raita, a popular Indian dish known for its fragrant rice and tender chicken. The combination of spices and herbs creates a tantalizing blend of flavors that will transport you to the streets of India. Enjoy this delicious and wholesome meal, perfect for a special occasion or a satisfying weeknight dinner.
INGREDIENTS
- 1 lb (450g) chicken, cut into pieces
- 2 cups basmati rice
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 2 tablespoons biryani masala
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 cup plain yogurt
- Fresh cilantro leaves, chopped
- Fresh mint leaves, chopped
- Ghee or vegetable oil
- Salt to taste
For the Raita:
- 1 cup plain yogurt
- 1 cucumber, grated
- 1/2 teaspoon roasted cumin powder
- Salt to taste
INSTRUCTIONS
- Wash the rice and soak it in water for 30 minutes. Drain and set aside.
- Heat ghee or oil in a large pan or Dutch oven. Add the sliced onions and cook until golden brown. Remove half of the onions and set aside for garnishing.
- In the same pan, add the ginger-garlic paste and cook for a minute until fragrant. Add the chicken pieces and cook until they are browned on all sides.
- Add the chopped tomatoes, biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for 5 minutes until the tomatoes are soft and the spices are well combined.
- Add the soaked and drained rice to the pan. Stir gently to coat the rice with the spices. Add 4 cups of water and bring it to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and the chicken is tender.
- Meanwhile, prepare the raita by mixing together the grated cucumber, yogurt, roasted cumin powder, and salt in a bowl. Keep it refrigerated until serving.
- Once the biryani is cooked, fluff the rice with a fork and garnish with the reserved fried onions, chopped cilantro, and mint leaves.
- Serve the Chicken Biryani hot with the refreshing raita on the side.
PROCESS TIPS
- Soaking the rice before cooking helps to ensure that it cooks evenly and results in fluffy grains.
INDIAN WEIGHT LOSS TIP
- Use whole grain basmati rice or substitute a portion of the rice with cauliflower rice to reduce the calorie content and increase the fiber content of the dish. Additionally, control portion sizes and practice mindful eating to support your weight loss goals.
TIPS
- For a vegetarian version, substitute chicken with vegetables like carrots, peas, and potatoes.
- Adjust the spice level according to your preference by increasing or decreasing the amount of chili powder.
- Let the biryani rest for a few minutes after cooking to allow the flavors to meld together before serving.
- Serve the biryani with a side of raita to balance the spices and cool down the palate.
- Leftover biryani can be refrigerated and enjoyed the next day. It often tastes even better as the flavors continue to develop.
NUTRITION VALUE
- Calories: 400-450 kcal
- Carbohydrates: 50-60g
- Protein: 25-30g
- Fat: 10-15g
- Fiber: 2-3g
