Chicken biryani | Kidney Kitchen | kidney friendly recipe

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric adds color with less cost.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is budget-friendly.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa offers more protein, while long-grain rice is more economical.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in fat, sour cream is often cheaper.

Welcome to the Kidney Kitchen; today I'm making chicken biryani.

Cut 400 grams of skinless boneless chicken breasts into equal bite-size chunks.

Wash the cutting board thoroughly after cutting raw chicken.

Chop 1 large onion finely.

Top and tail the french beans, then slice them into equal pieces.

Melt a couple of ounces of butter in a frying pan.

Fry the chopped onion in the melted butter for about 10 minutes until soft.

Add turmeric powder, ground cinnamon, and a bay leaf to the onions and fry for another 10 minutes to release flavors.

Increase the heat and add the diced chicken to the pan, cooking for about 5 minutes until browned.

Add the tikka masala curry paste to the chicken and mix well, frying for a few minutes to release flavors.

Add pre-washed basmati rice to the pan, coating it with the mixture.

Pour in 850 ml of low salt chicken stock and bring to a light simmer.

Add the sliced french beans and frozen peas to the pan.

Lower the heat, cover the pan, and let it cook for about 25-30 minutes, stirring occasionally.

Check after 10 minutes and give it a stir, then check again after 20 minutes.

After 30 minutes, check the rice and chicken for doneness; it should be moist with a little liquid remaining.

Portion the biryani and garnish with chopped coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens