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Ingredientes
- 6 Tbsp. sunflower oil
- 4 x cloves
- 8 x black peppercons
- 4 x cm stick cinnamon
- 2 x cloves garlicpeeled
- 4 x cm piece ginger peeled
- 300 gm basmati rice washed salt
- 300 gm boneless chicken cubed
- 300 ml lowfat yoghurt
- 70 ml single cream
- 1 x teaspoo nginger paste
- 1 tsp garlic paste
- 1 tsp cumin pwdr
- 1 x teaspoan chilli pwdr
- 1 tsp turmeric pwdr
- 6 Tbsp. sunflower oil
- 1 tsp black cumin seeds (sahjeera)
- 2 lrg onions minced
- 4 Tbsp. tomato minced
- 2 tsp garam masala pwdr salt
- 2 Tbsp. sunflower oil
- 1 lrg onion sliced thinly
- 1 tsp saffron strands soaked in 2 tsp. of lowfat milk
- 4 Tbsp. conander leaves minced
- 1 tsp rose water
- 4 Tbsp. mint leaves minced
Direcciones
- To make the rice
- Heat the oil in a pan and fry the cloves peppercorns and cinnamon.
- Keep stirring till the spices begin to change colour.
- Then add in the garlic and ginger and stir.
- Drain the rice and add in to the mix with 600ml warm water.
- Season with salt and mix well.
- Cook till soft and fluffy then drain.
- Remove and throw away the ginger and garlic.
- Keep hot.
- To make the curry:Mix the chicken with the lowfat yoghurt cream salt ginger garlic cumin chilli and turmeric powders.
- Heat the oil and fry the black cumin till it pops.
- Add in the onion and cook till brown then add in the tomato and garam masala.
- Cook till blended and add in the chicken mix.
- Stir fry till the oil separates then add in 300ml warm water.
- Reduce the heat and cook till the chicken is tender.
- To serve:In a deep dish arrange layers of rice and chicken curry ending with a rice layer.
- Heat the oil in a small pan and fry the onion till brown and crisp.
- Sprinkle on top of the biryani along with the saffron conander rose water and mint leaves and cover.
- Place in a warm oven for 10 min till heated through.
- Serve with plain lowfat yoghurt and fried whole potatoes.
- A sumptuous rice which evokes the oldworld Muslim ambience of the city of Lucknow.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 386g | |
| Recipe makes 4 servings | |
| Calories 942 | |
| Calories from Fat 552 | 59% |
| Total Fat 62.43g | 78% |
| Saturated Fat 11.14g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 91mg | 4% |
| Potassium 571mg | 16% |
| Total Carbs 76.42g | 20% |
| Dietary Fiber 3.7g | 12% |
| Sugars 8.44g | 6% |
| Protein 19.72g | 32% |
