Chicken Quinoa Biryani
Traditional Chicken Rice Biryani
Chicken Quinoa is a Twist on Traditional Chicken Rice
Ingredients
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1 tsp GarlicGrated
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1 tsp fresh GingerGrated
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1/2 tsp Turmeric Powder
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2 tsp Biryani Masala
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1/2 cup plain Yogurt
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1/2 tsp Lime Juice
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As per taste Salt
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4 skinless, boneless Chicken Thighs
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1 tbsp Oil
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2 small Garlic clovesSliced
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1 Bay leaf
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1 OnionSliced thin
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3 TomatoesDiced
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1/2 Coriander LeavesChopped
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1 cup SaffronToasted
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2/4 cup Hot Water
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1/4 tsp crushed in 2 tbsp of warm milk SaffronOptional
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1/2 cup Mint leavesChopped
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1 cup QuinoaToasted
Directions
Chicken Quinoa Biryani Recipe
Chicken Quinoa is a twist on traditional Chicken Rice biryani which is super healthy and utterly delicious. Quinoa is an excellent alternative to rice, which is packed with protein and much healthier than rice. This quinoa chicken biryani is made with marinated chicken thighs cooked in roasted quinoa along with some flavorful spices and herbs. This biryani is rich in fiber and protein and very easy to prepare.
Special tips to cook Chicken Quinoa Biryani
- You can combine Garam masala and ghee to quinoa while cooking this recipe. You can play with the spices and try some of your choices.
- To enhance the taste of Chicken Quinoa Biryani, you can add roasted nuts and raisins in this recipe, which will make it more delicious.
Steps To make the Quinoa Chicken Biryani
Take a large bowl for mixing and combine garlic, ginger, turmeric powder, plain yogurt, Biryani Masala, salt, lime juice in it for the marinade and mix it properly. Add chicken pieces and toss it to coat thoroughly. Keep this marinade aside for half an hour for marination, and till the time you can finish other preps for biryani.
Take a large bowl for mixing and combine garlic, ginger, turmeric powder, plain yogurt, Biryani Masala, salt, lime juice in it for the marinade and mix it properly. Add chicken pieces and toss it to coat thoroughly. Keep this marinade aside for half an hour for marination, and till the time you can finish other preps for biryani.
Roaste 1 cup of quinoa in a pan with some ghee until brown. keep it on side for later use.
Heat the pan and some oil in it. You can also add ghee instead of oil and combine garlic cloves and bay leaf in it.
Stir it well and add sliced onions, and sprinkle a pinch of salt for fast cooking. Stir fry these onions until brown. Once done, add the marinated chicken and all the marinade in the pan and stir it well. Spread the marinade on the bottom of the pan evenly and place it on low heat.
Now, make another layer the tomatoes, coriander, and mint leaves on it and lets it cook on low flame for 5 minutes.
After 5 minutes, spread a layer of toasted quinoa in the pan and add a half cup of water and salt as per taste in the pan. Stir it thoroughly and let it come to boil. let the biryani simmer on slow heat for 10 minutes. Cover the pan with its top and check after 10 minutes.
Once cooked, spread saffron milk on this cooked biryani and serve hot.
Ingredients
| 1 tsp Garlic | |
| 1 tsp fresh Ginger | |
| 1/2 tsp Turmeric Powder | |
| 2 tsp Biryani Masala | |
| 1/2 cup plain Yogurt | |
| 1/2 tsp Lime Juice | |
| As per taste Salt | |
| 4 skinless, boneless Chicken Thighs | |
| 1 tbsp Oil | |
| 2 small Garlic cloves | |
| 1 Bay leaf | |
| 1 Onion | |
| 3 Tomatoes | |
| 1/2 Coriander Leaves | |
| 1 cup Saffron | |
| 2/4 cup Hot Water | |
| 1/4 tsp crushed in 2 tbsp of warm milk Saffron | |
| 1/2 cup Mint leaves | |
| 1 cup Quinoa |
