
Chicken Biryani
Aromatic basmati rice layered with tender spiced chicken, caramelized onions, and fragrant saffron. A royal dish from the Mughal kitchens.
For 4 servings
Cut cauliflower into florets and potatoes into cubes. Parboil potatoes for 5 minutes.
Heat oil in a pan. Add cumin seeds and let them splutter.
Add onions and sauté until translucent.
Add tomatoes, turmeric, coriander, and green chilies. Cook until tomatoes are soft.
Add potatoes and cauliflower. Stir to coat with the masala.
Cover and cook on medium-low heat for 15-18 minutes, stirring occasionally.
Sprinkle garam masala and cook uncovered for 2-3 minutes for a slight crisp.
Garnish with cilantro and serve with roti or rice.
Tip: For extra crisp, roast in oven at 400°F for last 10 minutes.
Per serving
Yes, this Aloo Gobi recipe is 100% halal. All meat ingredients require halal-certified sources, and we provide specific halal notes for each ingredient.
Aloo Gobi takes 15 minutes to prepare and 25 minutes to cook, for a total of 40 minutes.
One serving contains 180 calories, with 5g protein, 28g carbs, and 7g fat.
Yes! Aloo Gobi is great for meal prep. Store in an airtight container in the refrigerator for up to 3-4 days.

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