There are days when we all want our favourite foods without breaking our diet. Ms Tarani Kapur, CEO & Founder of TLC (Tarani’s Low calorie) Kitchen, which has a very interesting concept of low calorie gourmet food. TLC Kitchen calorie controlled meals are pre-portioned so one doesn’t need to count calories; fresh frozen ready to heat and eat made with the best quality ingredients in hygienic conditions and preservative free . Meal plans are created by the in-house dietician and nutritionist, and also cater to special needs and food allergies. TLC Kitchen has a team of 20-25 people including chefs, nutritionists, and logistics.
So we met Tarini and she shares her super easy, yummy and low calorie biryani recipe:
Ingredients
1 Curd 50 gms
2 Chicken Leg B/L 100 gms
3 Brown Rice 40 gms
4 Brown Onion 10 gms
5 Salt 1 Tsp
6 Coriander Powder ¼ tsp
7 Ginger Garlic Paste 2 tsp
8 Green Chilli ½
9 Elachi Powder 1 Pinch
10 Kewda Water Few Drops
11 Degi Mirch ¼ Tsp
12 Roasted Jeera Powder ¼ Tsp
13 Rice Bran Oil 8 ml
14 Bay Leaf Nos 1
15 Black Pepper 2 Nos
16 Cloves 2
17 Mint Leaf Chop ½ tsp
18. Coriander leaves 1 tsp
18. Cinnamon powder ¼ tsp
1. Smear the pieces of meat with ginger-garlic paste. Keep them to marinate for an hour.
2. Now add curd, degi mirch powder, elaichi powder, green chilli, cardamom, roasted zeera powder, coriander leaves, clove, black pepper, mint leaves and salt to the marinated meat. Leave the meat as it is for 1 hour.
3. Make the mixture of aromatic kewda water by adding salt (one tsp), cinnamon powder, clove, cardamom, bay leaf, mint leaves and coriander leaves in a little water.
4. Now spread a layer of semi-cooked rice in a heavy bottomed vessel.
5. Add limejuice, oil and the brown onions over the layer of rice.
5. Spread a layer of marinated meat (cooked for 45 mins to an hour in 1 tsp of rice bran oil) over this, and again spread the remaining semi-cooked rice. Now add the aromatic water in a circular motion over the rice layer. Now tightly cover the vessel with a lid. Keep it on a low flame on tawa.
6. Remove the vessel from the flame exactly after 15 minutes.
7. Garnish with Mint or Coriander leaves. Serve hot.
