Quick Biriyani
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
577
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 577 cal. | (27 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 11.1 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 30 mg | (250 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 18 μg | (40 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 78 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11.7 g | |||
| Uric acid | 421 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 onion (finely diced)
- 4 Tbsps Ghee
- 1 small Cinnamon stick
- ½ tsp Coriander
- 1 tsp Cumin
- ½ tsp Szechuan pepper
- 1 ½ cups Long grain rice
- 2 cups chicken stock
- 1 bay leaf
- 1 ⅓ cups shiitake mushrooms (finely sliced)
- 2 ⅔ cups Chicken breasts (diced)
- 1 Tbsp Lime juice
- cilantro (to garnish)
Preparation steps
1.
Fry the onion in 2 tbsp ghee until it is pale golden. Add the cinnamon, coriander and cumin seeds and the Szechuan pepper and fry for 1-2 minutes.
2.
Add the rice and fry until slightly translucent, then deglaze with the stock, add the bay leaf and simmer gently for around 20 minutes.
3.
After 10 minutes, add the mushrooms.
4.
Fry the diced chicken on all sides in the remaining ghee for around 5 minutes until cooked. Season with salt, ground black pepper and lime juice.
5.
Check the seasoning in the cooked rice, add the chicken and divide between plates. Serve garnished with coriander leaves.
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