Ingredients:  

  • * Basmati Rice: 60 gm. (uncooked)
  • * Soya chunks: 30 gm.
  • * Spinach: 100 gm.
  • * Yoghurt: 50 gm.
  • * Paneer: 25 gm.
  • * Ginger and garlic: 1 tbsp., grated
  • * Mint leaves: A few
  • * Ghee/coconut oil: 5 gm.
  • * Saffron: a few strands
  • * Moti elachi: 1
  • * Jeera/Cumin seeds: ½ tsp.
  • * Green Cardamom: 2
  • * Jawetri: 1
  • * Cinnamon: 2inch long piece
  • * Bay leaves: 3
  • * Laung/Cloves: 2
  • * Salt to taste
  • * Red chili to taste
  • * Garam masala /biryani masala: 2 tsp.
  • * Food color

Method:
* Soak rice for 30 minutes.
* Boil water in a vessel with salt and add all the whole garam masala (moti elaichi,
cardamom, jawetri, cinnamon, bay leaf, laung) except jeera and add soaked and
drained rice.
* Partially cook them, drain excess water n keep aside. Marinate boiled soya
chunks with yoghurt, salt, red chili, and garam masala/biryani masala.
* In a pan add ghee/coconut oil and add jeera. Once it crackles add grated ginger n
garlic.
* Sauté, now add chopped spinach and cook for 2 minutes. Add soya chunks with
the remaining marinade, cover n cook for 10 minutes.
* Now add a few crushed mint leaves and some water bring it to a boil. Take out
half of this gravy in a separate bowl.
* Now put a layer of boiled rice on the left over gravy. Top it with the separated
gravy and then the last layer of rice.
* Garnish it with some grated paneer, Coriander leaves, ginger juliennes, saffronsoaked water, and a pinch of food color.
* Cover n cook for last 8-10 minutes. Enjoy biryani while on diet.

Macros:
* Fat: 10 g
* Carbs: 31.6 g
* Protein: 19.3 g

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