Enjoy this ‘high fibre and protein’ chicken biryani today (recipe inside)

We just cannot get enough of chicken biryani; the spices, and aroma, the taste — well, its a mood! But, many people, despite being a fan of the dish, stay away from it fearing it would lead to excess calorie consumption. But this festive season, Chef Sanjeev Kapoor is here to chase away your biryani blues with a scrumptious recipe that he recently shared on Instagram.
“Aapki bohot wishes aayi ki biryani ko healthy banao. Toh ye lijiye, biryani — high fiber and protein. Enjoy the best tastes of biryani without worrying much about health,” he captioned the post.

So what are you waiting for? Don the chef’s hat and get set to prepare this mouthwatering recipe.
Ingredients:
400 grams chicken, cut into 1 inch pieces on bone1½ cups brown rice, soaked for 1 hour1 tablespoon ginger-garlic paste½ teaspoon red chilli powder1 teaspoon green chilli paste½ teaspoon garam masala powder¼ teasp0on turmeric powder¾ teaspoon coriander powder½ teasp0on cumin powderSalt to taste4-5 green cardamoms1 bay leaf1 inch cinnamon½ cup yogurt½ cup fried onions2 tablespoons chopped fresh coriander leaves1 tablespoon chopped fresh mint leaves1 inch ginger, cut into juliennes + for garnishing 1/2 teaspoon caraway seeds (shahi jeera)Saffron strands as required1 tablespoon oilGaram masala powder for sprinklingA few fresh mint leavesGhee as required
Buy Now | Our best subscription plan now has a special price
Method: 
1. Take the chicken pieces in a bowl. Add ginger-garlic paste, chilli powder, green chilli paste, garam masala powder, turmeric powder, coriander powder and cumin powder and mix. Add salt, mix well, and set aside to marinate for 15-20 minutes.
2. Heat 4 cups water in a deep non-stick pan and bring to a boil. Add salt, cardamoms, bay leaf, cinnamon, and drained rice. Stir lightly and cook till the rice is ¼th done.
3. Add yoghurt to the chicken, cup fried onions, 1 tablespoon coriander leaves, chopped mint leaves, half the ginger and mix well.
4. Strain the rice in a colander. Add caraway seeds and saffron and mix lightly. Set aside.
5. Pour oil in another deep non-stick pan and brush well. Add the chicken along with the marinade. Top with the rice and spread evenly.
6. Sprinkle garam masala powder, remaining coriander leaves, mint leaves, remaining ginger, remaining fried onions and some saffron. Drizzle some ghee on the sides, some water, screwpine essence and rose water, cover and cook on low heat for 15-20 minutes or till the chicken is fully done.
7. Garnish with ginger juliennes and mint sprig and serve hot.

Have a look at his tempting reel here:

Set up a feast after making this delicious biryani, and eat your hearts out!
 For more lifestyle news, follow us on Instagram | Twitter | Facebook and don’t miss out on the latest updates!