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4 Serves
106 Mins
52 g
85 g
11 g
Marinate the meat with yogurt, ginger-garlic paste, and biryani spices in a large bowl for at least 30 minutes.
Ingredients, vitamins, and health benefits
Biryani Spices (Cardamom, Cloves, Cinnamon, Cumin)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
PeruvianVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
300 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
277 mg / 420 mgPhosphorus
835 mg / 1,250 mgPotassium
2433 mg / 4,700 mgSodium
664 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
24 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
61 gAlcohol
0 g
Heat oil in a heavy-bottomed pot and sauté onions until golden brown.
Add the marinated meat to the pot and cook until browned, then add soaked basmati rice and saffron-infused water.
Cover the pot tightly with a lid and cook on very low heat for 45 minutes to allow the flavors to steam together.
Garnish with fresh herbs and serve hot.
Yogurt
Ginger Garlic Paste
Meat
Olive Oil
Onion
Salt
Salt And Pepper
Basmati Rice
Saffron
Black Pepper
Vitamin A
3 µg / 900 µgVitamin C
7 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
25 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
7 µg / 2.4 µgFolate
245 µg / 400 µgCalcium
300 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
277 mg / 420 mgPhosphorus
835 mg / 1,250 mgPotassium
2433 mg / 4,700 mgSodium
Fiber
24 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g45
g30
g
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ArmenianZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g