Baby Chicken Biryani

Ingredients

• 2 tbsp boneless chicken, finely chopped
• 2 tbsp basmati rice
• 1 tbsp finely chopped carrot
• 1 tbsp finely chopped potato
• 1 tbsp finely chopped onion (optional for 10M+)
• 1 1/2 cups (360 ml) water
• 1 tsp ghee
• 1/4 tsp ginger garlic paste
• Tiny pinch jeera powder
• Tiny pinch coriander powder
• Tiny pinch black pepper powder
• Tiny pinch turmeric powder
• Tiny pinch cinnamon powder (optional)
• Few finely chopped coriander leaves

Method

1. Wash the basmati rice thoroughly and soak for 20 minutes (optional).
2. Without rinsing the raw chicken, finely chop it on a separate board.
3. Peel and finely chop the carrot and potato.
4. Heat 1/2 tsp ghee in a pressure cooker.
5. Add the onion, if using, and saute until soft.
6. Add the ginger garlic paste and cook briefly.
7. Add the chicken and cook for 1-2 minutes.
8. Stir in the carrot, potato, turmeric, jeera, coriander, pepper, and cinnamon powder if using.
9. Add the rice and water.
10. Cook for 4-5 whistles until everything is soft.
11. Mash lightly for younger babies if needed.
12. Stir in the remaining ghee and chopped coriander.
13. Adjust the consistency with warm water if required and serve warm.

Texture tip

• 10-12 months: Mash lightly with very soft rice and chicken pieces.
• 12M+: Serve with more texture to encourage chewing.