Brown rice chicken biryani
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Brown rice chicken biryani

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Time to cook-icon

Time to cook

40 minutes

Difficulty-icon

Difficulty

Easy

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Serves

2

A healthier version of the well-known chicken biryani that is made with chicken breasts, fresh herbs, warm aromatic spices, and brown basmati rice.

A healthier version of the well-known chicken biryani that is made with chicken breasts, fresh herbs, warm aromatic spices, and brown basmati rice.

Ingredients

Garam Masala

0.5 tsp

Fresh Ginger

0.5 Tbsp

Fresh Garlic

1 clove

Red Chilli Powder

1 tsp

Turmeric

0.125 tsp

Mint Leaves

1 tbsp

Coriander Leaves

1 tbsp

Lemon Juice

0.5 Tbsp

Curd

0.25 cup

Kosher Salt

0.5 Tsp

Chicken Breast

1 breast

Brown Basmati Rice

0.5 cup

Jalapeno Peppers

0.5 Jalapeno

Pure Cow Ghee

0.5 tbsp

Onion Raw

1 small

Bay Leaf

1 leaf

Kosher Salt

0.5 Tsp

Saffron Milk

0.5 tbsp

Water

1 cup

Step-by-step instructions to cook

Prep

1

Rinse and drain the brown basmati rice thoroughly 2 times. Add warm water and soak the rice for 3 hours.

2

In a bowl mix garam masala, ginger, garlic, red chili powder, turmeric, mint leaves, chopped cilantro, lemon juice, yogurt, and salt. Add chicken and coat evenly with the marinade. Keep in the refrigerator for 2-3 hours.

3

Peel and slice onions.

Cooking

1

After about 2-½ hours of keeping the chicken in the refrigerator, add ghee to a pressure cooker.

2

Add thinly sliced onions, and cook stirring frequently for 10 to 12 mins or until the onions are golden brown and caramelized. Take out half of the onion and keep it aside for garnishing the biryani.

3

Add the remaining to the pressure cooker with half of the caramelized onions already in the pot.

4

For extra spiciness add sliced jalapeno. Add bay leaves and marinated chicken. Mix well and deglaze the pot with the liquids from the marinade.

5

Drain the rice and gently pour over the chicken. Spread the rice evenly over the chicken. Add salt. Add water.

6

Stp 6 Using a spatula, evenly spread the rice under water and gently push all the rice from the sides of the pot under the liquids. Close the pressure cooker lid. Allow natural pressure release.

7

Open the pressure cooker and gently fluff the top layer of the rice, if it looks slightly uncooked, simply close the pressure cooker and cook for 10 minutes. Gently fluff and mix the rice with the chicken on the bottom of the pan.

8

Garnish with the remaining caramelized onions, saffron, and cilantro.

Nutrition information

(per serving)

Carbs

Carbs

14.5

Proteins

Proteins

11.6

Fats

Fats

6.7

Fiber

Fiber

1.0

168

kcal

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