Healthy Way to Enjoy Eid: Nutritious Biryani and Shahi Tukda Recipe
Indians love festive food, as it is the perfect excuse to indulge their taste buds. Almost everyone wants to eat a plateful of pipping hot Biryani or a piece of Shahi Tukda on Eid. However, for those of us struggling to lose weight and get fitter, this could be our downfall. So, here are some easy to follow tips that will make our favorite Eid dishes healthier, without compromising on the taste and flavour.
Healthy Chicken Biryani
If you are a big fan of chicken Biryani, here is a healthier version.
- 1 kilo chicken
- 2 & 1/2 cup rice (here's the trick, use brown rice instead of long basmati rice)
- half a cup of long basmati rice (to garnish your Biryani)
- 2 medium onions
- 2 table spoons ginger paste
- 2 table spoons garlic paste
- 6 cloves
- 4 green cardamoms
- 2 black cardamoms
- 1 cinnamon stick
- 2 bay leaves
- Low fat yogurt
- 1 tbsp turmeric powder
- 2 tbsp chilli powder
- salt to taste
- Refined oil or ghee
- Put saffron in a little water let it soak.
- Chop onions and saute till light brown, add a pinch of salt to it so it cooks quickly and consumes less oil/ghee.
- Add chicken, garlic and ginger paste, roast it for 4-5 minutes.
- Put all the ingredients in and mix it well.
- Add the yogurt and let it cook for a while
- Add one cup of water
- Cook until the chicken is ready ,add water if needed, do not let it burn at the bottom ( the burnt smell lingers in the Biryani) let it the water dry.
- In the mean time boil rice with a clove, bay leaves and cardomom, drain, do not throw the broth away.
- Take a big mouth aluminium pan (avoid steel pans)put in a layer of rice, sprinkle saffron water and then put all the cooked chicken. Make another layer of rice & sprinkle saffron water.
- With the help of a spoon make dents on the rice and pour the left over rice broth. Do not add fried onions on the top.
- Cover with a lid and place a heavy weight over it.
- Let it steam for 5-10 minutes.
Or Double ka Meetha as it is popularly called, is a famous Hyderabadi dessert. It is a Mughlai dish and one of our favoruties. The original recipe is made from ghee and condensed milk drowned in bread and topped with dry fruits. However, we have tweaked this recipe to make it more healthy.
- 6 slices of brown bread (air dried for 3 to 4 hours or pan toasted until crisp)
- 1/2 cup ghee
- 3 ½ + ¼ cups whole milk ( to replace the condensed milk)
- 3 tsps sugar
- ½ tsp green Cardamom powder
- Almonds paste (15 almonds soaked for 8 hrs)
- Pinch of saffron
- A handful of dry fruits of your choice
- Soak saffron in 2 tbsps milk and add this to the 3 ½ cups milk and boil on a low flame unil it reduces to almost 2 cups.
- Grind soaked almonds with sugar, cardamom powder and ¼ cup milk to a very smooth paste.
- Pour this to the condensed milk and continue to boil for 10 mins on a low flame. Keep stirring ( the almond mix tends to get burnt quickly). Set aside to cool. That's Rabdi!
- Cut away the bread crusts and slice the bread diagonally, each slice into 2 pieces.
- On a tawa toast the bread by spreading ghee on the bread until it is crispy. Then set aside.
- Place the bread in a serving plate and pour the rabri over the bread slices and garnish with dry fruits.
- Serve warm.
*Images courtesy: © Thinkstock photos/ Getty Images
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