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Recipe Name: Chicken Biryani  
Category: Indian Regional Sub Category: Bengali


Prep Time Cook Time Serves
40 mins 60 mins 10



Chicken   500g
Basmati rice   500g
Medium size Potatoes   5 nos
Ginger paste   4-5 tsp
Garlic paste   25 g.
Onion paste   200g.
Chilli powder   3-5tsp
Turmeric powder   2-3 tsp
Curd   1/2 cup
Coriander powder   1 tsp
Chilli powder   2 tsp
Cardamom powder   3 tsp
Pepper   1tsp
Cinnamon   1 tsp
Cloves   5-8 nos
Cardamom   5-8 nos
Milk   1 cup
Ghee   50 g
Saffron water   2 tsp
Rose water   5-7 drops
Sweet itter (antor)   4 drops
Salt   according to taste


  • Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spices. In a pan heat oil and fry the chicken pieces mixed with spices. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Rose water, Sweet itter (antor), Salt and sugar.
  • Wash the rice well and boil it with cardamom, cloves. Do not over cook the rice. In 1 cup of milk add all the other spices including Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a pan. Place the boiled potatoes and chicken pieces in a pan. Add over the prepared milk. Over it add a layer of rice. Heat it in low flame for 20-25 mins. Remove from fire. Add ghee on the rice layer. Serve hot.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   -
Amount Per Serving
Calories  Calories from Fat -
% Daily Value'
Total Fat  -
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  -
Total Carbohydrate  -
Dietary Fiber   -
Vitamin A     * Vitamin C  
Calcium   * Iron  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs