6 Serves
74 Mins
Marinate the meat with yogurt, ginger-garlic paste, and biryani masala in a large bowl and let it rest for at least 30 minutes.
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Vitamin E
0 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
44 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
244 mg / 1,250 mgPotassium
315 mg / 4,700 mgSodium
1550 mg / 2,300 mgZinc
6 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
2 g / 28 gSugar
3 g / 50 gSaturated Fat
15 g / 20 gCholesterol
166 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Parboil the basmati rice in a large pot until it is 70% cooked, then drain using a colander.
Layer the marinated meat at the bottom of a heavy-bottomed pot, then top with the parboiled rice, saffron, and ghee.
Seal the pot with a tight-fitting lid and cook over low heat to steam the biryani until the meat is tender.
7
g35
g6
g
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Greek