Maria .Recipes Keto Enthusiast, Indian Food Lover
Posts Tagged “chicken”

Alfredo is a classic Pasta dish that people often avoid because it is full of cream and cheese... Which is good news for us, keto-ers! Simply use zoodles instead of pasta and you will end up with a delicious, 15 minute meal. * 2 medium zucchini (400g), spiralized to form zoodles * 150 g chicken breast, in strips * 3/4 cup heavy whipping cream (180g) * 2/3 cup Parmesan cheese, grated (60g) * 2 tbsp butter * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1/4 chicken bouillon cube * Black pepper to taste * **Process** 1. Put the butter in the pan and use it to brown the chicken, which should take about 5 minutes. 2. Add the zoodles and cook another 2 minutes until they get a bit soft (do not overcook or they will release water). 3. Optional: take out the chicken and zoodles from the pan, then add the cream and cook about 5 minutes to reduce it. 4. Add all the ingredients into the pan and cook it together for 1 minute or so. 5. Enjoy the creamy goodness. * **Nutritional information**, _for 1/3 of the recipe_ * 451 kCal * 7.4 g total carbs * **5.9 g net carbs** * 1.5 g fiber * **20.8 g protein** * 37.4 g fat

A very simple meal. My mother used to make this for us for dinner in the weekdays, since it barely took any time but was delicious. Enjoy it with some [salad](http://maria.recipes/simpleSalad) or with [cauliflower rice](http://maria.recipes/cauliflowerRice) on the side. * 2 skinless chicken breasts, cubed (240g) * 20-25 g roquefort or blue cheese * 60 g heavy whipping cream * 2 tbsp olive oil * 1 cup of canned and drained mushrooms (160g) * Salt, pepper * **Process** 1. Warm up the oil, then add the chicken to brown with some salt and pepper for about 2-3 minutes. 2. Add the mushrooms and cook everything on low until the chicken is no longer raw. 3. Meanwhile, mix or blend the cheese with the cream. Add 1-2 tbsp of water if necessary (but no more as it thins out when you add it to the pan later). 4. Now, add the sauce to the pan, let it all cook together for a minute, and serve. * **Nutritional information**, _for half the recipe_ * 422 kCal * 5 g total carbs * **3.1 g net carbs** * 1.9 g fiber * **29.4 g protein** * 31.4 g fat

Alfredo is a classic Pasta dish that people often avoid because it is full of cream and cheese... Which is good news for us, keto-ers! Simply use zoodles instead of pasta and you will end up with a delicious, 15 minute meal. * 2 medium zucchini (400g), spiralized to form zoodles * 2 cups of whole white mushrooms (200g), cut into bite sized pieces * 2/3 cup heavy whipping cream (180g) * 3/4 cup Parmesan cheese, grated (60g) * 2 tbsp butter * 3/4 tsp onion powder * 3/4 tsp garlic powder * 1/4 vegetable bouillon cube * 1/2 Scoop of neutral flavor Whey Powder * Black pepper to taste * **Process** 1. Put the butter in the pan and use it to cook the mushrooms until tender (about 5 minutes). 2. Add the zoodles and cook another 2 minutes until they get a bit soft (do not overcook or they will release water). 3. Optional: take out the mushrooms and zoodles from the pan, then add the cream and cook about 5 minutes to reduce it. 4. Add all the ingredients into the pan and cook it together for 1 minute or so. 5. Enjoy the creamy goodness. * **Nutritional information**, _for 1/3 of the recipe_ * 437 kCal * 19.4 g total carbs * **7.5 g net carbs** * 2.1 g fiber * **19.4 g protein** * 36.4 g fat

I am all about fast recipes lately. This one takes 15-20 minutes, including the chopping time! If you like fried rice, try my Mushroom fried rice! * 1 and 1/2 cups of cauli-rice * 1 egg * 1 medium spring onion, chopped (15g) * 2 tbsp chopped green or red bell pepper (20g) * 1 deseeded chili chopped, or to taste * 1/2 tsp ginger paste * 1.5 tbsp coconut oil * 0.5 tbsp sesame oil * 2/3 tbsp soy sauce * 90 g chicken breast, chopped * 1/2 star anise, whole (optional, but gives very nice chinese flavor) * Salt, black pepper to taste * **Process** 1. Warm up the oil and use it to fry the white part of the spring onions, the chili, star anise and the bell pepper. 2. After about 5 minutes, when the spring onion is golden, add ginger and cook for 1 minute. 3. Then, add the chicken and brown it for about 2-3 minutes. 4. Now add the cauli-rice with some black pepper and salt (or you can sprinkle about 1/8 of a chicken bouillon cube). Cook for about 2 minutes. 5. Add the soy sauce and cook another 2-3 minutes or until the cauli-rice is tender. 6. Turn off the stove, add the green parts of the onions and serve. * **Nutritional information**, _whole recipe_ * 473 kCal * **7.7 g net carbs** * 12.1 g total carbs * 4.4 g fiber * **30.3 g protein** * 34.6 g fat

An easy to make and very low carb chicken meal. Get all the indian flavors in your keto journey! * 300 g chicken thighs, boneless, with skin, chopped * 1/2 tsp ginger paste * 1.5 garlic cloves, minced * 1/2 tsp turmeric * A bunch of curry leaves (about 14) * 1/2 tsp mustard seeds * 1 tbsp coconut oil * 1/2 tbsp ghee * Salt, chili to taste * Fresh coriander for garnishing * **Process** 1. Marinate the chicken with the ginger, garlic, turmeric, salt and chili for at least an hour, preferably overnight. 2. Fry the chicken in two batches. In each one, put 1/2 tbsp coconut oil, then fry 6-7 curry leaves and 1/4 tsp mustard seeds, then add half the chicken and cook on high heat for about 5 minutes to seal, then on low heat for another 10 minutes until cooked through and tender. 3. Repeat with the second batch. 4. Garnish with coriander and ghee. * **Nutritional information**, _per serving (serves 2)_ * 572 kCal * **1 g net carbs**, 0.2 g fiber, 1.2 g total carbs * **21.1 g protein** * 53.3 g fat

_For those who miss dumplings... this is your recipe!_ Momos are steamed dumplings made in Tibet and Nepal, and very popular as a snack in India. They are usually made with a white flour dough and served with very spicy sauce; I actually have the traditional recipe in one of my oldest posts, from back when I ate low fat high carb... So now I decided to make a new, improved, low carb version! The filling is made with chicken, buttter and zucchini; I like the zucchini to add some extra moisture, but you can leave it out and increase the chicken and butter to make an even more keto version. The dough is made mixing ground sesame seeds, psyllium husk and coconut flour (you can use all coconut flour following the recipe for my [coconut flour roti](http://maria.recipes/coconutRoti) but I didn't want my momo to taste like coconut!). I almost didn't upload these because they turned out purple... but I read that this can be caused by the psyllium husk and it can depend on the brand. And even if they come out purple, these are delicious!
  • 75 g minced chicken
  • 25 g shredded zucchini
  • 1 tbsp(15 g) butter
  • 1/4 tsp ground cumin
  • 1/4 tsp ground coriander
  • Optional: 1/8 tsp ground fenugreek (methi)
  • Optional: pinch of chili to taste
  • 1/8 tsp ground ginger
  • 1/8 tsp ground garlic
  • 1/4 tsp ground onion
  • 1/2 tbsp soy sauce
  • 2 tbsp chopped scallions (10 g)
  • 55 g ground sesame seeds
  • 2 tsp oil
  • 3,5 tbsp psyllium husk powder (28 g)
  • 1/8 cup (15 g) coconut flour
* **Process** 1. Mix the ingredients for the filling: chicken, butter, zucchini, spices, soy sauce and 1/8 tsp salt. If you want to check for salt, take a small amount of the filling and cook in a pan, then taste it. 2. Mix the ground sesame, psyllium husk powder, coconut flour and 1/4 tsp salt. Then add the oil and water, starting with 1/4 cup of water and adding more little by little until you have a dough you can shape. 3. Take a piece of dough slightly smaller than a goldball. With a rolling pin, roll it to 2-3 mm thick; you can add a bit of water if the dough is dry and crumbling. Then trim the edges to make a 10 cm diameter disk. 4. Put a teaspoon of filling in the centre and then form the momo as seen in the video. 5. Once all the momos are formed, steam them for about 10 minutes or until the chicken is cooked inside. 6. Serve with spicy chutney, like [this one](http://maria.recipes/acharEng)! * **Nutritional information**, per momo (if making 10 momo) * 66 kCal * **1.2 g net carbs**, 3 g fiber, 4.1 g total carbs * 2.8 g protein * 5.3 g fat

Easiest recipe for a delicious Chicken Curry. It won't be as good as the recipes that use real indian spices and blends... but it is pretty darn good anyway :)
  • 8 chicken drumsticks, with skin and bone (1 kg)
  • 4 tbsp coconut oil
  • 1/2 big onion or one medium (110g)
  • 1 tsp ginger paste or 1 inch ginger
  • 1 tsp garlic paste or one big clove of garlic
  • 2 tsp curry powder
  • 1 cup of coconut milk
  • 1/4-1 cup of water depending on desired sauce
  • Optional:coriander to garnish
* **Process** 1. In a pot or a pressure cooker, in two batches, sear the meat (with some salt) for about 3 minutes, using 1 tbsp oil per batch. Set the seared drumsticks aside. 2. Purée the onion, ginger and garlic. 3. Heat up the other 2 tbsp oil and fry the onion paste, with salt and pepper, over medium heat for about 10 minutes until it smells sweet. 4. Add the curry powder. Cook for 60 seconds, then add the coconut milk and water (add water depending on how thick you want your sauce; add more water if you will be cooking on an open pot). Mix well until the sauce is even. 5. When it comes to a boil, add the chicken back in. Now cook on an open flame on low heat for about 45-60 minutes or in a pressure cooker for 20 minutes until the meat is tender. 6. Garnish with coriander and serve. * **Nutritional information**, _for one drumstick with 1/8 of the sauce_ - 333 kCal - **2.1 g net carbs**, 0.4 g fiber, 2.5 g total carbs - 24.2 g protein - 25.3 g fat

I love this curry and its aromatic, thick sauce. It's a real crowd-pleaser. The traditional way of making it takes forever, but I used [this one](https://www.youtube.com/watch?v=We1qXKTbqOM) as reference, since it is easier and takes "only" one hour to make. For the sauce you can use cashews, which make it creamier, but I used almonds to lower the carbs in the recipe. Eat it with rice, naan or, in my case, salad and cauli-rice :D
  • 325 g white onion
  • 3 garlic cloves
  • 2 cm ginger or 1 tsp ginger paste
  • 3 tbsp oil (I used mustard oil)
  • 420 g chicken breast (you could use drumsticks instead; it will be even better!)
  • 30 whole, peeled almonds (40-45g), soaked in water for 24h
  • 3 tbsp of coconut milk
  • 3/4 cup coconut milk
  • 5 cm cinnamon stick
  • 10 cloves
  • 10 green cardamom
  • 3 tsp powdered coriander
  • 1/2 tsp turmeric
  • 1/4 tsp chili powder
  • 3/4 tsp garam masala
  • 1-1.5 tsp salt
  • Optional: some sugar or stevia, if you want the sauce to be sweet.
* **Process** 1. First, blend the ingredients for the onion purée until smooth: onions, garlic, ginger. Separately, form the almond paste, blending the almonds, 3 tbsp coconut milk and 3 tbsp water. 2. In a pan, heat up the oil and fry the whole spices (cardamom, cloves, cinnamon stick) 2 minutes, without burning them. 3. Add the onion purée and a bit of salt and cook, stirring often, for about 15 minutes on medium-high. Be careful not to let it stick to the bottom of the pan. 4. Meanwhile, cube the chicken (if using drumsticks, leave them whole) and blend the ingredients for the almond paste. 5. Once the onion has formed a pretty dry paste, take off the stove and add the ground spices. Cook for about a minute. Then, add in the chicken with some salt and brown for 5 minutes. 6. Pour the coconut milk and 3/4 cup of water and mix well to form a thick sauce. Lower the heat and let it simmer for 15-20 minutes, or until the chicken is tender. Add more water if it starts to get dry. 7. Finally, add the almond paste and the garam masala and mix. Add more water if you want a thinner sauce. Let everything boil for a couple of minutes and serve. * Nutritional info, _per serving (serves 4)_ * 412 kCal * 12.4 g total carbs, 3 g fiber, 9.4 g net carbs * 26.3 g protein * 30.1 g fat

This is an italian dish perfect for carnivores, but it also works wonderfully using seitan instead of chicken (_but if you are using seitan, the final carb count will be higher_. The final result is a slightly thick sauce, acidic from the lemon and capers, and with smooth buttery texture... Perfect with salad, rice or cauli-rice! If you follow a ketogenic diet, do not hesitate on adding more butter - the more, the better :D
  • 750 g chicken breast fillets, or 6 seitan steaks
  • 1/3 medium onion (60g), sliced finely
  • 2 garlic cloves, thinly sliced
  • 2 tbsp capers
  • 3 tbsp butter
  • 2 tbsp olive oil
  • Salt, black pepper
  • One chicken stock cube (optional)
  • 1/2 cup (125 mL) white wine
  • 1/4 cup (60 mL) lemon juice
  • The zest of half a lemon
  • About 1/4 cup of chopped parsley
  • 1 tbsp flax meal
* **Process** 1. In a pan, brown the chicken (with some salt) using a bit of the butter over medium-high. Leave the browned pieces on the side for later. 2. Add the rest of butter and oil in the pan and fry the onion and garlic over medium-low for 10-15 minutes, until it's brown and soft. 3. Add the meat back in and pour the wine. Let it simmer about 5 minutes for the alcohol to evaporate. Mix well. 4. After, add the capers, some black pepper and half the parsley. Mix well. 5. Finally, add the flax (to thicken the sauce) and the lemon juice. Turn off the stove and garnish with the rest of the parsley and some lemon slices. * Nutritional info, _per serving (serves 6)_ * 286 kCal * 3.1 g total carbs, 0.66 g fiber, 2.5 g net carbs * 27.3 g protein * 16 g fat

Chicken Tikka Masala (that can also be made with paneer or tofu to keep it vegetarian) is one of the most typical dishes in indian restaurants. It has a thick onion and tomato sauce, spicy with a sweet touch, that is always a hit. On top of that, it is easier to make than it seems. It doesn't require many ingredients, and it always comes out great. Try it!
  • 700 g chicken or paneer tikka
  • 4 peeled tomatoes (450 g or 3 cups)
  • 1 chopped medium onion (110g)
  • 3 garlic cloves, chopped, or 1 tsp garlic paste
  • 2'5 cm minced ginger or 1.5 tsp ginger paste (use 2/3 of the amount if making paneer or tofu tikka masala)
  • Stevia to taste (equivalent to 2 tbsp brown sugar)
  • 1 tbsp tomato paste
  • 2 tsp garam masala
  • 1/4 tsp chili or to taste
  • 2 tbsp oil or ghee
  • Optional: 4 tbsp heavy cream (or yoghurt). (You can substitute it for coconut milk if you want a vegan Tikka Masala.)
* **Process** 1. Heat up the oil and fry the onions for 5 min. 2. Add the garlic and ginger and cook for 2 min. 3. Add the spices and mix around, cooking it for 30 seg. 4. Add the rest of the ingredients, cover and cook on low heat for 20 min. 5. Take off the heat and process the sauce until smooth. Add the cream or yoghurt, and then the chicken or paneer tikka. 6. Let everything boil together for a few minutes and serve with pilao rice. * **Nutritional info**, for 1/5 of the sauce (for information on the chicken/paneer/tofu tikka, visit the [tikka recipe](http://maria.recipes/tikkaEng): - 148 kCal - **5.1 g net carbs**, 1.6 g fiber, 6.7 g total carbs** - 1.4 g protein - 13 g fat

Chicken tikka, that can also be made with paneer or tofu, is an easy to make appetizer, very versatile to add to other dishes, or to just eat it plain. I like to make it with big chunks of onion and red bell pepper, to have more color and different flavors. It is good as it is, in salad or sandwiches, and it is also the base for the typical dish Chicken Tikka Masala, one of the most popular foods at indian restaurants.
  • 2 big chicken breasts (600g), cubed, or 500 g paneer or firm tofu, cubed
  • 1/2 cup (125g) greek-style yoghurt. Use vegan yoghurt and tofu for a vegan dish
  • Optional: 2 tbsp fresh coriander, chopped
  • 1/2 tsp chili or to taste
  • 1/4 tsp paprika
  • 1 tsp salt
  • 1 tbsp ginger paste, 1 tbsp garlic paste
  • 1/4 tsp turmeric
  • Juice of half a lemon
  • Optional: 1/2 onion and 1/2 red bell pepper, in big chunks
* **Process** 1. Put all the ingredients in a bowl and marinate for at least 2 hours. 2. Put the meat, onion and pepper into skewers and on an oven tray. (if using wooden skewers, soak them in water for a couple of hours and then cover the part that doesn't have meat with some aluminum foil). - Another option, instead of making it in the oven, is to make it in a pan over high heat with some oil, without skewers. 3. Put under the grill for 20 min turning it every 5 and pouring some of the marination sauce on top if it dries out. 4. Once it starts getting slightly burnt in the corners, it is done. 5. Use for tikka masala, pizza, sandwiches, salad... * **Nutritional info**, per 1/5 recipe without vegetables - With chicken (1 chicken breast per serving): - 162 kCal - **1.7 g net carbs**, 0.1 g fiber - 27.4 g protein - 4.4 g fat - With paneer (100 g paneer per serving): - 327 kCal - **5 g net carbs**, 0.1 g fiber - 22.3 g protein - 24.8 g fat - With firm tofu (100 g tofu per serving): - 173 kCal - **3.7 g net carbs**, 2.4 g fiber - 18.2 g protein - 10.1 g fat

When I went to Nepal a few years ago, I adored it; the country, the people, the ricefields, the mountains... and the food. Every day we would have dal bhat and chai; we loved it. But as soon as we got a chance... we would go to a restaurant and order a nice plate of momos. These are dumplings, that are usually steamed or fried, and that are available in so many flavours: veg, chicken, buffalo, paneer... (when I was looking for recipes, I even found a chocolate one!!) Ever since, I have been looking for a good recipe of both, the momo and the sauce that comes with it, "achar", because the one they made over there (with tomato and sesame seeds), I couldnt seem to find in european restaurants... And now, at last, I am proud of the result I got! I'm not going to lie here, it is a lot of work; but at least it doesn't require any fancy ingredients, and if you make a bigger amount, you can freeze the raw momo and then cook them straight out of the freezer! Momo all year round!!! :)
  • 200 g chicken meat, minced
  • 150 g zucchini, grated (about half a zucchini)
  • 1/4 red onion, very finely chopped
  • 2 scallions, very finely chopped
  • 1/2 tbsp ginger paste
  • 1 tbsp soy sauce
  • 1 tsp cumin
  • 1 tsp ground coriander
  • Optional: 1 tsp ground fenugreek seeds
  • Optional: 1/4 tsp ground chili
  • 1/4 tsp powdered garlic
  • 1/4 tsp powdered ginger
  • 1/4 tsp sugar
  • Pinch of salt (depends on how salty your soy sauce is)
* **Making the filling** * Just mince everything up and mix it together. Let it sit for a while in the fridge before cooking. * **For the wrappers** * Some people use wonton wrappers or similar store-bought wrappers; if you cannot find them, make a basic dough with flour, salt and water (like the chapati dough) * You should use disks of about 8-10 cm diameter, preferably slightly thicker in the center than in the edges. You will need around 25. * **For forming the momos** * Patience, my friend. * **For cooking the momos**, there are two ways: * Steaming the momos, for about 10 minutes * Deep fry them (I cannot say for how long since I have never fried them myself) Serve them warm with a spicy sauce - preferably a tomato and sesame "achar" like [this one!](http://maria.recipes/acharEng). Delicious!

Tandoori chicken with easily available spices - you have no excuse not to make it now, Marta !
  • 4 chicken thighs, with bone (if boneless, should be around 800 g)
  • 1 cup yoghurt (10% fat)
  • Ginger paste - 2 tbsp
  • Garlic paste - 2 tbsp
  • 4 tsp paprika
  • 1/2 tsp chili
  • 3 tsp coriander powder
  • 1.5 tsp cumin
  • 1 tsp cinnamon
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 tsp onion powder
  • 3/4 tsp salt (start with less and add to taste)
  • 2 tbsp lemon juice
* **Process** 1. Make slits in the chicken. 2. Mix the yoghurt, lemon and spices. Try the mix to adjust salt. 3. Marinate the chicken and let sit in the fridge at least 4 hours. **_Very important to marinate properly in this case since we are using less spices; otherwise the chicken might be bland._** 4. Preheat the oven to 250 degrees. 5. Put the chicken on the griddle and a baking sheet underneath to collect any juices. 6. Cook until dry and crunchy, at least 30 minutes. 7. Let rest a couple of minutes before serving. * **Nutritional information**, for 1 piece of chicken (200 g, boneless) - 291 kcal - **3.3 g net carbs**, 0.6 g fiber, 3.9 g total carbs - 39.7 g protein - 12.1 g fat

This simplified version of Goi Ga, a vietnamese salad, is a unique combination of flavours. Don´t miss it! You can change the ingredients slightly to fit your macros (for example, using more chicken). If you are doing keto, you might want to add some more oil to the recipe.
  • 1/2 a head of cabbage (600g) (Can be subbed for salad, but it won´t be the same)
  • Optional: 1/2 cup Bean sprouts
  • 1/2 red onion (50g)
  • Fresh mint (aprox. 1/2 cup) (essential!)
  • Cubed cooked boneless chicken thighs (2 chicken thighs, 300 g when raw)
  • Optional: 1/4 cup fresh coriander
  • Optional: One carrot (if using, carb count will increase)
  • 3/4 cup peanuts (100g) or almonds, fried or toasted, chopped
  • 3 tbsp rice vinegar (or apple vinager if not available)
  • Stevia to taste
  • 3 tbsp olive or coconut oil
  • 1 tbsp fish sauce (optional)
  • 4 tbsp lime or lemon juice
  • 1-2 clove of garlic very finely chopped (or coarsely chopped, letting it infuse and then fishing it out)
  • Optional: 3-4 chopped spring onion (45 g)
  • Salt, black pepper, pinch of powdered chilli
* **Process** 1. Chop everything. It´s very important to slice the cabbage very finely. 2. Make the dressing with the olive, vinegar, lemon juice, fish sauce, garlic, salt, pepper and chili. Then add enough stevia to have a mostly sweet dressing but that still has some acidic hints to it. 3. Put everything in a salad bowl, dress it, mix and serve. * **Nutritional facts**, per serving (serves 4): - 392 kCal - **10.3 g net carbs**, 7.1 g fiber, 17.4 g total carbs - 24.4 g protein - 26.9 g fat


This is a very typical indian entrée, that can be made with chicken, paneer, or even vegetables like mushrooms. I like to have it as a main course with a big green salad with lots of olive oil, as well as some fresh tomato, red onions and coriander. If you cannot find tandoori masala, you can use [this recipe instead](http://maria.recipes/chickenTandoori2)
  • 4 chicken thighs, with bone (if boneless, should be around 800 g)
  • 1 cup yoghurt (10% fat)
  • 2 tbsp tandoori masala
  • Ginger paste - 2 tbsp
  • Garlic paste - 2 tbsp
  • 1 tsp paprika
  • 1/2 tsp chili
  • 3/4 tsp salt (start with less and add to taste)
  • 2 tsp coriander powder
  • 2 tbsp lemon juice
* **Process** 1. Make slits in the chicken. 2. Mix the yoghurt, lemon and spices. Try the mix to adjust salt. 3. Marinate the chicken and let sit in the fridge at least 4 hours. 4. Preheat the oven to 250 degrees. 5. Put the chicken on the griddle and a baking sheet underneath to collect any juices. 6. Cook until dry and crunchy, at least 30 minutes. 7. Let rest a couple of minutes before serving. * **Nutritional information**, for 1 piece of chicken (200 g, boneless) - 291 kcal - **3.3 g net carbs**, 0.6 g fiber, 3.9 g total carbs - 39.7 g protein - 12.1 g fat

  • 1 kg chicken, better with bones.
  • For marinating: 1/2 cup yoghurt (125g), 1/2 tsp cumin, 1/2 tsp coriander, 1/4 turmeric, 1/4 chili, salt, 1/4 cup fresh coriander and 1/4 fresh mint
  • 2 cups of basmati rice - to be cooked in salty water
  • Yoghurt: 1/2 cup (125 g)
  • 2 medium onions, caramelized
  • Vegetables to taste: red pepper, cooked green peas
  • Garlic paste: 2 tsp
  • Ginger paste: 2 tsp
  • Optional: Green chili to taste.
  • Whole spices: cinnamon, bayleaf, 4 green cardamoms, 4 cloves. Others, optional: 5-6 black peppercorns, 1 black cardamom, 3 pieces of mace (can be subbed for a bit of nutmeg)
  • 1 tsp black cumin _(or regular cumin)
  • Ground spices: 1 tsp cumin, 1 tsp coriander, 1/4 turmeric, 1/4 chili, 1/2 salt (to taste).
  • Optional: 1/2 tsp garam masala.
  • Fresh mint: 1/4 cup
  • Fresh coriander: 1/4 cup
* **Process** 1. Fry the onion on very slow heat with a pinch of salt until caramelized. 2. Boil the rice about 6 min, until 80% cooked through. 3. In vegetable oil, fry the whole spices for a few secons. 4. Add the black cumin and let crackle, being careful not to burn it. 5. Add the garlic, ginger and green chili. Fry for 1 minute. 6. Add the chicken, vegetables and the rest of the spices. 7. Cook for 15-20 minutes; the chicken must be slightly undercooked. 8. In a greased casserole, form the biryani layers: rice - chicken - rice - onion. 9. Cover and let everything cook slowly for about 20 minutes. 10. Check that the rice and chicken are properly cooked before serving. _Serve with yoghurt-mint sauce or with coriander-mint Raita._