Indian Biryani
Indian Biryani is a fragrant and popular dish from South Asia, originating in India. This dish combines rice, aromatic spices, and meat or vegetables, often prepared for special occasions and celebrations. For diabetics, brown rice can be used, and the amount of oil can be reduced. For heart patients, lean meat (such as skinless chicken) is a suitable substitute for fatty meats. For athletes, adding extra protein like boiled eggs or more meat is recommended. Due to spices like turmeric and ginger, it has anti-inflammatory properties, but because of its high calorie content, it should be consumed in moderation.
Benefits:
1. High in protein due to meat content.
2. Contains anti-inflammatory spices like turmeric and ginger.
3. Provides a good source of energy from rice.
Drawbacks:
1. High calorie content, not suitable for weight loss diets.
2. May not be ideal for diabetics or heart patients without adjustments.
Ingredients For 4 Serves
|
Basmati rice |
2 cups |
|
Chicken or lamb |
500 g |
|
Yogurt |
1/2 cup |
|
Fried onions medium |
2 |
|
Garlic paste |
1 tablespoon |
|
ginger paste |
1 tablespoon |
|
Chopped tomatoes medium |
2 |
|
Turmeric powder |
1 teaspoon |
|
Chili powder |
1 teaspoon |
|
Cumin |
1 teaspoon |
|
coriander powder |
1 teaspoon |
|
Cinnamon sticks |
2 |
|
cardamom pods |
2 |
|
bay leaves |
2 |
|
Saffron water |
2 tablespoons |
|
Oil or butter |
3 tablespoons |
|
Salt |
to taste |
cook time
|
Preparation time |
30 minutes |
|
Cooking time |
60 minutes |
|
Total Time |
90 minutes |
Nutrition Facts (per serving)
|
Calories |
450 calories |
|
Fat |
15 grams |
|
Protein |
28 grams |
|
Carbohydrates |
45 grams |
|
Fiber |
3 grams |
Let's get started
Step 1
Prepare the rice: Parboil the rice in salted water and drain.
Step 2
Marinate the meat: Mix the meat with yogurt, turmeric, chili powder, and garlic and ginger paste. Let it marinate for 30 minutes.
Step 3
Cook the meat: Heat oil in a pot, sauté fried onions and whole spices (cinnamon, cardamom, bay leaves). Add marinated meat and chopped tomatoes, and cook until the meat becomes tender.
Step 4
Layering: In a pot, layer parboiled rice, cooked meat, and saffron water. Repeat this process, cover the pot, and let it steam on low heat.
Serve: Gently mix the biryani and serve warm.
Additional Tips:
1. Use high-quality basmati rice for better aroma and texture.
2. Always bloom saffron in warm water to release its flavor and color.
3. Marinate the meat overnight for enhanced flavor.
4. Place the pot on a very low flame to allow the aromas to blend well.
