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Chicken or Lamb Biryani

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Recipe

 

Yield

1 serving

Prep

30 min

Cook

90 min

Ready

120 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
For the meat
2 ½ pounds lamb
or chicken
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1 teaspoon coriander
ground
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½ teaspoon cloves
ground
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1 teaspoon cumin
powder
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¼ teaspoon black pepper
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1 teaspoon chili powder
cayenne
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½ teaspoon cinnamon
ground
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½ teaspoon cardamom seeds
powder
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½ pint yogurt
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1 each lemon juice
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3 cloves garlic
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1 x salt
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1 inch ginger
or 1 teaspoon ground ginger
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4 large onions
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8 ounces canola oil
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For the rice
1 ½ pounds rice
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5 each bay leaves
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6 each cardamom seeds
green
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10 whole cloves
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4 each cinnamon sticks
small
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10 each black peppercorns
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4 teaspoons salt
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½ teaspoon saffron threads
strands
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2 teaspoons milk
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Ingredients

Amount Measure Ingredient Features
For the meat
1.1 kg lamb
or chicken
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5 ml coriander
ground
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2.5 ml cloves
ground
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5 ml cumin
powder
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1.3 ml black pepper
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5 ml chili powder
cayenne
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2.5 ml cinnamon
ground
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2.5 ml cardamom seeds
powder
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237 ml yogurt
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1 each lemon juice
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3 cloves garlic
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1 x salt
* Camera
1 inch ginger
or 1 teaspoon ground ginger
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4 large onions
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231.2 ml/g canola oil
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For the rice
680.4 g rice
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5 each bay leaves
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6 each cardamom seeds
green
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1E+1 whole cloves
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4 each cinnamon sticks
small
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1E+1 each black peppercorns
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2E+1 ml salt
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2.5 ml saffron threads
strands
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1E+1 ml milk
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Directions

Wash meat and cut into 1-inch cubes.

Place in bowl with ground spices, yogurt, lemon juice, finely chopped garlic and salt.

If fresh ginger is used, chop finely and add to meat.

Slice the onions finely and fry them in the oil until crisp and golden brown.

Remove onions and put two-thirds into the meat mixture.

Soak the rice for one hour before cooking.

Fill large pan ¾ full with water.

Put rice spices and salt into the water and bring to a boil.

Add the rice and remove from heat after six minutes.

Drain thoroughly without rinsing and spread onto a large flat dish to cool.

Mix saffron in hot milk.

In a large pan, put in the meat and yogurt mixture and cover with the rice; pour in the spiced oil from the onions and the saffron/milk mixture.

Bring to a boil, then put in the oven for 1 hour or more.

After 30 minutes, reduce heat.

Stir before serving and sprinkle remaining fried onions top.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 687g (24.2 oz)
Amount per Serving
Calories 182851% from fat
 % Daily Value *
Total Fat 104g 160%
Saturated Fat 28g 139%
Trans Fat 0g
Cholesterol 187mg 62%
Sodium 2591mg 108%
Total Carbohydrate 52g 52%
Dietary Fiber 6g 22%
Sugars g
Protein 130g
Vitamin A 3% Vitamin C 32%
Calcium 15% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
 

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