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Before you jump to Chicken Biryani recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.
Healthy eating is now much more popular than it used to be and rightfully so. Poor diet is a contributing factor in health problems such as heart disease and high blood pressure which can place a drain on the economy. Even though we’re incessantly being advised to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not good for us. It is likely that many people believe it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make several minor changes that can start to make a good impact on our everyday eating habits.
You can see results without having to remove foods from your diet or make huge changes at once. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to ensure that you are making more healthy eating choices. Eventually, you will see that you actually prefer to ingest healthy foods after you have eaten that way for some time. Gradually, your eating habits will change and your new eating habits will completely replace the way you ate before.
To sum up, it is easy to start to make healthy eating a regular part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to chicken biryani recipe. To cook chicken biryani you need 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chicken Biryani:
- Provide 300 g basmati rice
- Take 25 g butter
- You need 1 large onion, finely sliced
- Use 1 bay leaf
- Use 3 cardamom pods
- You need stick small cinnamon
- Prepare 1 tsp turmeric
- Prepare 4 skinless chicken breasts, cut into large chunk
- Prepare 850 ml chicken stock
- Get 30 g coriander,½ chopped
Steps to make Chicken Biryani:
- Soak 300g basmati rice in warm water, then wash in cold until the water runs clear.
- Heat 25g butter in a saucepan and cook 1 finely sliced large onion with 1 bay leaf, 3 cardamom pods and 1 small cinnamon stick for 10 mins.
- Sprinkle in 1 tsp turmeric, then add 4 chicken breasts, cut into large chunks, and 4 tbsp curry paste. Cook until aromatic.
- Stir the rice into the pan with 85g raisins, then pour over 850ml chicken stock
- Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins.
- Turn off the heat and leave for 10 mins. Stir well, mixing through 15g chopped coriander. Serve
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