Chicken Biryani


Chicken biryani

The ingredient of Chicken Biryani

  • 260g 1 cup vaalia low fat natural probiotic yoghurt
  • 1 4 cup korma curry paste
  • 600g fowl thigh fillets quartered fat trimmed
  • 2 teaspoons mild olive oil
  • 1 brown onion halved thinly sliced
  • 1 tablespoon finely chopped sparkling ginger
  • 2 garlic cloves thinly sliced
  • 2 truss tomatoes coarsely chopped
  • 1 cinnamon stick halved
  • 2 bay leaves
  • 300g 1 half of cups basmati rice
  • 375ml 1 half cups massel hen style liquid stock
  • 1 3 cup chopped clean coriander leaves
  • fried shallots to serve
  • vaalia low fat natural probiotic yoghurt more to serve
  • coriander sprigs to serve

The Instruction of chicken biryani

  • ufeffcombine yoghurt and curry paste in a pitcher bowl add hen and stir to coat cover and place within the refrigerator in a single day to marinate
  • heat a massive saucepan over high heat add the oil and onion and prepare dinner stirring regularly for five mins or until golden add the ginger and garlic and cook for two minutes or till aromatic add the tomato cinnamon and bay leaves simmer for 2 mins or till pulpy
  • stir the fowl and rice into the pan add the inventory bring to a simmer stirring cover and cook dinner for 25 mins or till liquid is absorbed stir through chopped coriander serve sprinkled with fried shallots and topped with greater yoghurt and coriander sprigs

Nutritions of Chicken Biryani

fatContent: 618 293 calories
saturatedFatContent: 17 8 grams fat
carbohydrateContent: 3 3 grams saturated fat
sugarContent: 74 6 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent: n a
cholesterolContent: 40 grams protein
sodiumContent: 126 milligrams cholesterol

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