Brown Rice Egg White Biryani
This Brown Rice Egg White Biryani is a nutritious and low-fat alternative to traditional biryani. It is made with brown rice, which is a great source of fiber and complex carbohydrates, and egg whites, which are high in protein and low in fat. This recipe uses less oil, making it a great option for weight loss. Additionally, this biryani is gluten-free, making it suitable for people with gluten intolerance or sensitivity.
Nutrition Facts
Per serving
Energy
189 kcal
Protein
11 g
Carbs
29 g
Fat
3 g
Fiber
4 g
Ingredients
Rice, raw, brown
0.25 cup (50g)
Egg, poultry, white, raw
4 medium (132g)
Chopped Onion
0.5 medium cup (75g)
Chopped Tomato
1 small cup (100g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Chopped Green Chilli
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Plain Water
2 medium cup (500g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Wash the brown rice thoroughly and soak it in water for 30 minutes.
Crack the eggs and separate the whites from the yolks. Discard the yolks.
Cooking Steps
Boil 2 cups of water with a pinch of salt. Add soaked brown rice and cook until tender but not mushy (about 25-30 minutes). Drain any excess water and set aside.
Heat a non-stick pan with oil. Scramble the egg whites lightly until cooked. Set aside.
Heat the remaining oil in a large pan. Add chopped onions and green chili. Sauté for 2-3 minutes until the onions turn translucent.
Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes turn mushy.
Add cumin powder, coriander powder, garam masala, red chili powder, and salt. Stir well.
Add the scrambled egg whites to the masala and mix gently.
Add the cooked brown rice to the pan and gently mix everything together until the rice is coated with the masala.
Cover the pan and cook on low heat for 5 minutes to allow the flavors to meld.
Garnish with chopped coriander leaves before serving.