Chicken Biryani

Use skinless organic chicken breast as it is lean meat and is rich in protein. Use organic Brown Rice instead of White Rice, it is a quick source of energy, it helps regulate blood sugar levels and it is rich in B vitamins and fiber. Try adding vegetables and herbs for an extra boost of flavor, fiber and vitamins to your meals.
  • Level: 2

    Total: 105

  • Prep: 5

    Inactive: 0

    Cook: 100

  • Serving: 7-8

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  • 1 teaspoon Ground Cumin
  • 1 teaspoon of Saffron; dipped in half cup of Rose Water
  • 1 cup of fresh Lemon, thinly sliced
  • 2 cups of fresh Mint leaves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Curry Powder
  • 1 teaspoon Paprika
  • 1 Kg of Organic Skinless Chicken Breasts; cut into big cube
  • 1 teaspoon Ground Coriander
  • 2 teaspoons Turmeric Powder
  • 1 Green Chili, finely chopped
  • 1 tablespoon Fresh Ginger; grated
  • 1 Kg of fresh Tomato – peeled & chopped (or use Earth Goods’ organic Italian peeled and chopped tomatoes)
  • 2 teaspoons of your choice of Organic Vegetable Oil (Earth Goods Organic Extra Virgin Coconut oil or High Oleic Sunflower oil)
  • 2 Garlic cloves; minced
  • 2 Onions; thinly sliced
  • In a cooking pot, heat the oil, cook the onions and garlic until golden, add ginger, chili, turmeric, coriander, cumin, paprika curry powder and cinnamon. Stir in tomato, then add the chicken cubes with a pinch of salt and pepper and keep them on heat until the chicken is cooked through
  • In a big cooking pot, add two cups of the chicken stock, and cover with a layer of boiled rice, then spread some coriander, mint, lemon slices on top, and sprinkle some saffron rose water
  • Keep on repeating the same steps until all your boiled rice and ingredients are being used
  • Lower the heat to a minimum and cook the rice for another 15 minutes
  • To serve, flip the cooking pot on to a big tray and decorate with fresh herbs on top

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