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Biriani

 

14

Yield

4

servings

Prep

25

min

Cook

30

min

Ready

60

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

6 each chicken legs
skinned, and cut up (keep the bones)
*
118 ml yogurt, plain
10 ml ginger
10 ml garlic
5 ml salt
5 ml black pepper
2.5 ml turmeric
Layer b
60 ml vegetable oil
1 can tomato paste
1 large tomatoes
chopped
3 each scallions, spring or green onions
chopped
0.5 medium green bell peppers
chopped
30 ml lemon juice
Layer c
591 ml basmati rice
washed
1.7 l water
30 ml salt
Layer d
30 ml vegetable oil
3 each cloves
*
1 each cinnamon sticks
*
4 each peppercorns
*
5 ml jeera seeds
*

Directions

Layer A: Mix these together and cook, covered, in a medium pot until the chicken is done.

Layer B: Heat oil in a frying pan.

Add above ingredients and fry for 1 to 2 minutes.

Add mixture to the chicken and add 2 teaspoons garam masala and 1 cup fried onions.

Salt and 1 teaspoon chilli powder can be added also if desired.

Layer C: Boil water.

Add rice and salt and continue boiling until nearly, but not quite, cooked.

Strain and place in a Corningware pot.

Layer D: In a frying pan heat oil.

Add cloves, cinnamon, peppercorns, and jeera seeds.

When slightly brown pour over rice.

Make a layered dish of rice-meat-rice-meat.

Cover and place in Microwave oven for 10 minutes or conventional oven for 20 minutes at 375℉ (190℃).

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 698g (24.6 oz)
Amount per Serving
Calories 37351% of calories from fat
 % Daily Value *
Total Fat 21g 33%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 4156mg 173%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 14%
Sugars g
Protein 13g
Vitamin A 25% Vitamin C 56%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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