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Brown Rice Chicken Biryani

VIEWS 948
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Energy (kcal) - 260

Protein (g) - 15.5

Carbohydrate (g) - 32

Fat (g) - 8

Khyati's Health-O-Meter Says:

Chicken biryani is a wonderfully aromatic rice dish which can be made with chicken on the bone for even more flavor or with boneless chicken for simplicity. Brown rice, being a great staple carbohydrate source contains an array of essential nutrients such as B vitamins, phosphorus, selenium, magnesium, etc. Compared to simply white rice, not only its fiber content is high, but also low in glycemic index, reducing the blood sugar levels to rise. Chicken is an excellent source of proteins, vitamin B, phosphorus, a mineral called selenium which helps to protect your immune system.

INGREDIENTS:
  • chicken - 50 g (boneless)
  • Onions - 30g (sliced finely)
  • Olive oil - 1 tsp
  • Garlic - 1 tsp 
  • Ginger paste - 1 tsp 
  • Salt as per taste 
  • Coarse black pepper - a pinch (Coarse)
  • Cumin seeds - ¼ tsp 
  • Paprika - ¼ tsp 
  • Turmeric powder - ¼ tsp
  • Green chilli / red chilli powder - ½ tsp 
  • (2 small finely chopped)
  • Tomato - 10g (small sliced)
  • Tomato - 50g (puree)
  • Coriander - 2 tsp (Chopped) 
  • Egg white - 1no. (Boiled)
  • Brown rice - 30 g
  • Salt - 1 tsp in water (note this salty water will be drained so don't worry!) 
  • Star anise - 1 no. 
  • Cinnamon stick - 1 inch 
  • Bay leaf - 1 no. 
  • Cumin seeds - ¼ tsp
  • Black cardamom - 1 no. 
  • Water - 2 cups
DIRECTIONS:
Step 1 Firstly, soak the rice in culd water.  Step 2 To cook the chicken, heat the oil in a large pan and add half of the sliced onions, salt, pepper, garlic and ginger paste, cumin seeds and cook on high heat until the onions are slightly brown.  Step 3 Now add the chicken and cook on a high heat constantly stirring until the chicken turns a white culor i.e. it is sealed. Add the green chillies or red chilli powder, turmeric, coriander powder, cumin powder, and paprika and cook on high heat for 2-3 minutes. Ensuring the chicken is being coated with these spices. Step 4 Add the tomato puree and cook on high heat for a further 2-3 minutes. Step 5 Add ½ cup of water and simmer for 10 minutes until the curry sauce has thickened. Whilst the chicken is simmering, cook the rice.  Step 6 Rice should be half cooked and should look grainy, not soggy.  Step 7 Saute the remaining sliced onions until brown and crispy in a nonstick pan with a drop of oil. Spread out half of the rice in a large pan. Step 8 Spread out the chicken curry evenly on top of the rice. Sprinkle half of the fried onions and half of the coriander. Now add the remaining rice, fried onions, and coriander. Step 9 Carefully sprinkle the powdered food culoring onto the rice and add a small sprinkle of water or milk to diffuse the culor. Cut the boiled egg white in half and arrange on top. Enjoy!
  • Recipe Category:
    • Brown Rice
    Recipe Title:

    Brown Rice Chicken Biryani

    Recipe Views:
    948
    Recipe Type:
    Non Veg
    Recipe Kcal:
    260

    Energy
    (kcal)

    15.5

    Protein
    (g)

    32

    Carbohydrate
    (g)

    8

    Fat
    (g)

    Khyati's
    Health-O-Meter Says:

    Chicken biryani is a wonderfully aromatic rice dish which can be made with chicken on the bone for even more flavor or with boneless chicken for simplicity. Brown rice, being a great staple carbohydrate source contains an array of essential nutrients such as B vitamins, phosphorus, selenium, magnesium, etc. Compared to simply white rice, not only its fiber content is high, but also low in glycemic index, reducing the blood sugar levels to rise. Chicken is an excellent source of proteins, vitamin B, phosphorus, a mineral called selenium which helps to protect your immune system.

    INGREDIENTS:
    • chicken - 50 g (boneless)
    • Onions - 30g (sliced finely)
    • Olive oil - 1 tsp
    • Garlic - 1 tsp 
    • Ginger paste - 1 tsp 
    • Salt as per taste 
    • Coarse black pepper - a pinch (Coarse)
    • Cumin seeds - ¼ tsp 
    • Paprika - ¼ tsp 
    • Turmeric powder - ¼ tsp
    • Green chilli / red chilli powder - ½ tsp 
    • (2 small finely chopped)
    • Tomato - 10g (small sliced)
    • Tomato - 50g (puree)
    • Coriander - 2 tsp (Chopped) 
    • Egg white - 1no. (Boiled)
    • Brown rice - 30 g
    • Salt - 1 tsp in water (note this salty water will be drained so don't worry!) 
    • Star anise - 1 no. 
    • Cinnamon stick - 1 inch 
    • Bay leaf - 1 no. 
    • Cumin seeds - ¼ tsp
    • Black cardamom - 1 no. 
    • Water - 2 cups
    DIRECTIONS:
    Step 1 Firstly, soak the rice in culd water.  Step 2 To cook the chicken, heat the oil in a large pan and add half of the sliced onions, salt, pepper, garlic and ginger paste, cumin seeds and cook on high heat until the onions are slightly brown.  Step 3 Now add the chicken and cook on a high heat constantly stirring until the chicken turns a white culor i.e. it is sealed. Add the green chillies or red chilli powder, turmeric, coriander powder, cumin powder, and paprika and cook on high heat for 2-3 minutes. Ensuring the chicken is being coated with these spices. Step 4 Add the tomato puree and cook on high heat for a further 2-3 minutes. Step 5 Add ½ cup of water and simmer for 10 minutes until the curry sauce has thickened. Whilst the chicken is simmering, cook the rice.  Step 6 Rice should be half cooked and should look grainy, not soggy.  Step 7 Saute the remaining sliced onions until brown and crispy in a nonstick pan with a drop of oil. Spread out half of the rice in a large pan. Step 8 Spread out the chicken curry evenly on top of the rice. Sprinkle half of the fried onions and half of the coriander. Now add the remaining rice, fried onions, and coriander. Step 9 Carefully sprinkle the powdered food culoring onto the rice and add a small sprinkle of water or milk to diffuse the culor. Cut the boiled egg white in half and arrange on top. Enjoy!
    Recipe Title: Brown Rice Chicken Biryani
  • Recipe Category: Brown Rice
    • Recipe Views: 948
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 260 (kcal), Protein 15.5 (g), Carbohydrate 32 (g), fat 8 (g).





    Khyati's
    Health-O-Meter Says:

    Chicken biryani is a wonderfully aromatic rice dish which can be made with chicken on the bone for even more flavor or with boneless chicken for simplicity. Brown rice, being a great staple carbohydrate source contains an array of essential nutrients such as B vitamins, phosphorus, selenium, magnesium, etc. Compared to simply white rice, not only its fiber content is high, but also low in glycemic index, reducing the blood sugar levels to rise. Chicken is an excellent source of proteins, vitamin B, phosphorus, a mineral called selenium which helps to protect your immune system.

    INGREDIENTS:
    • chicken - 50 g (boneless)
    • Onions - 30g (sliced finely)
    • Olive oil - 1 tsp
    • Garlic - 1 tsp 
    • Ginger paste - 1 tsp 
    • Salt as per taste 
    • Coarse black pepper - a pinch (Coarse)
    • Cumin seeds - ¼ tsp 
    • Paprika - ¼ tsp 
    • Turmeric powder - ¼ tsp
    • Green chilli / red chilli powder - ½ tsp 
    • (2 small finely chopped)
    • Tomato - 10g (small sliced)
    • Tomato - 50g (puree)
    • Coriander - 2 tsp (Chopped) 
    • Egg white - 1no. (Boiled)
    • Brown rice - 30 g
    • Salt - 1 tsp in water (note this salty water will be drained so don't worry!) 
    • Star anise - 1 no. 
    • Cinnamon stick - 1 inch 
    • Bay leaf - 1 no. 
    • Cumin seeds - ¼ tsp
    • Black cardamom - 1 no. 
    • Water - 2 cups
    DIRECTIONS:
    Step 1 Firstly, soak the rice in culd water.  Step 2 To cook the chicken, heat the oil in a large pan and add half of the sliced onions, salt, pepper, garlic and ginger paste, cumin seeds and cook on high heat until the onions are slightly brown.  Step 3 Now add the chicken and cook on a high heat constantly stirring until the chicken turns a white culor i.e. it is sealed. Add the green chillies or red chilli powder, turmeric, coriander powder, cumin powder, and paprika and cook on high heat for 2-3 minutes. Ensuring the chicken is being coated with these spices. Step 4 Add the tomato puree and cook on high heat for a further 2-3 minutes. Step 5 Add ½ cup of water and simmer for 10 minutes until the curry sauce has thickened. Whilst the chicken is simmering, cook the rice.  Step 6 Rice should be half cooked and should look grainy, not soggy.  Step 7 Saute the remaining sliced onions until brown and crispy in a nonstick pan with a drop of oil. Spread out half of the rice in a large pan. Step 8 Spread out the chicken curry evenly on top of the rice. Sprinkle half of the fried onions and half of the coriander. Now add the remaining rice, fried onions, and coriander. Step 9 Carefully sprinkle the powdered food culoring onto the rice and add a small sprinkle of water or milk to diffuse the culor. Cut the boiled egg white in half and arrange on top. Enjoy!

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    Brown Rice Chicken Biryani - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 948
    COMMENTS 0

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