Discover the deliciousness of Biryani that uses konjac rice for lighter texture without sacrificing its traditional complex spice blends and robust flavors.
650
Cal
35gr
Fat
40gr
Prot
55gr
Carbs
7gr
Fibre
‘The dish shown here is one option, and yours may vary based on Ingredients and Preferences’
- Prep Time: 40mins
- Cook Time: 50mins
- Serves 4
Ingredients
- 5 packs konjac rice
- 800g chicken or lamb (cut into pieces)
- 1 1/2 cups yogurt
- 3 onions (thinly sliced)
- 3 tomatoes (chopped)
- 3 tablespoons ginger-garlic paste
- 3/4 cup fresh mint leaves (chopped)
- 3/4 cup fresh coriander leaves (chopped)
- 1/3 cup ghee or vegetable oil
Seasonings
- 4 tablespoons biryani masala
- Salt
- A pinch saffron strands (soaked in 2 tablespoons warm milk)
Garnish
- Fresh mint and coriander leaves
- Lemon slices
- Cucumber raita
How to Cook
- Marinate the meat with yogurt, biryani masala, and ginger-garlic paste for at least 30 minutes.
- In a large pot, heat ghee or oil. Sauté onions until golden brown, then set half aside for garnish.
- Add the marinated meat to the pot, browning it well. Stir in chopped tomatoes, mint, and coriander leaves briefly.
- Carefully layer konjac rice over the meat mixture in the pot.
- Sprinkle the saffron-infused milk and reserved fried onions over the konjac rice.
- Cover the pot tightly and cook on low heat for 30-40 minutes, allowing the konjac rice to absorb flavors and the meat to tenderize.
Note:You can also blend konjac rice with basmati rice. If you choose to do so, divide the quantity in half for each rice type.
Tips on How to Serve
For a visually appealing and refreshing complement, garnish your biryani with additional mint and coriander leaves. Serve with cucumber raita and lemon slices to balance the rich flavors.
