Introduction:
Chicken and aubergine biryani with seven spice is a traditional Indian dish made with rice, vegetables, and spices. It is typically served with raita or yogurt sauce. This dish is characterized by the use of seven-spice powder, which is an Indian spice blend that gives the dish its unique flavor.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large eggplant, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon ginger
- 1/4 teaspoon turmeric
- 1/4 teaspoon garam masala
- 1/4 teaspoon seven-spice powder
- 1 cup basmati rice
- 2 cups water
- 1/2 teaspoon salt
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides.
- Add the eggplant, salt, pepper, cumin, coriander, ginger, turmeric, garam masala, and seven-spice powder to the pot. Stir to combine.
- Add the rice and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is cooked through.
- Fluff the rice with a fork and serve immediately.
Tips:
- You can adjust the amount of spices to your taste.
- You can add other vegetables, such as carrots or zucchini.
- You can substitute lamb or beef for the chicken.
Nutrition Information:
This recipe serves 4 and contains approximately 300 calories, 20 grams of protein, and 40 grams of carbohydrates. It is also a good source of vitamins and minerals, including vitamin A, C, and E, and potassium and magnesium.
Conclusion:
Chicken and aubergine biryani with seven spice is a delicious and nutritious dish that is perfect for a family meal or entertaining guests.