0.5 lb Ground Beef (93% lean)

3 cloves Chopped Garlic (We like it garlicky; adjust to your preference.)

3 Tablespoons Chopped Parsley

Salt and Pepper to taste

1 Teaspoon Allspice

Mix well, don't knead the meat, just gently blend until the seasoning is combined. Shape the mixture into meatballs.

Quick Marinade Chicken Seasoning: In the bowl add

2 pcs. Chicken Breast (We like it lean; feel free to add your preferred type of meat.)

1 teaspoon Salt

0.5 Teaspoon Pepper

0.5 Teaspoon Turmeric

A Pinch of Coriander Powder

1 Teaspoon Curry Powder

1 Teaspoon Biryani Powder

1 Teaspoon Tomato Paste

Drizzle of Olive Oil. Mix well. You can make this in advance up to overnight. The meat will be tender. But since this is a quick recipe, it is ok to cook it right away, it's still good.

Now, we are ready to turn on the stove!

In the Pot , Begin Browning the meatballs on all sides on medium low heat

We use lean meat, so you'll notice no oil is rendering out. We won't be adding any extra oil, which makes this meal healthier.

Cover with the lid for 1 minute to trap the steam and ensure the meat stays moist.

Once the meatballs are browned but not completely cooked, remove them to rest on a plate.

Now, add the sliced onions to the same pot. Cook on low heat without adding any oil. We want to keep it light! Allow the onions to absorb the flavor residue in the pot. The natural moisture will be released, which prevents the pot from burning.

Scrape the onions to one side of the pot, add your chicken to the other side, and brown them just like the meatballs.

Don't forget to stir the onions once in a while.

Once the chicken is browned but not completely cooked, remove it to rest on a plate. it can be the same plate as meatballs because they will go back in the pot late on together.

Next, add the chopped potatoes in the pot (cut into a size that will cook completely in 20 minutes)

Add about 1/4 cup of chicken stock to prevent the pot from burning. The stock will also help the potatoes start cooking and absorb the flavors from the pot.

Close the lid and let it cook for about 2-3 minutes on medium-low heat.

Then Add

1 Teaspoon Biryani Powder

1 Teaspoon Curry Paste (Optional)

1 Teaspoon Salt

0.5 Teaspoon Black Pepper (Optional)

Add 2 cups of well-rinsed quinoa. (You can substitute with Basmati rice, like the original, but we prefer quinoa for a low-carb option.)

Add 2 cups of Chicken Stock.(The ratio is 1:1 with the quinoa, which is the same ratio used if you substitute rice.)

Saffron mixture: 1/4 cup Rose Water and A Pinch of Saffron ,It's best to let the saffron sit overnight in rose water, but since this is a last-minute recipe,

we will heat this mixture in the microwave for 1 minute, just to release the Saffron aroma and color.

Then add half of your saffron mixture in the pot

Add 0.5 Teaspoon Turmeric

We will add the rest of the saffron mixture once the biryani is cooked, as the rose water aroma would otherwise evaporate during the cooking process.

Add your Meatballs and Chicken, Stir Well

Cover the lid and cook on medium-low heat for 20-25 minutes or until the quinoa is cooked.

stir once in a while, just to make sure nothing stick at the bottom.

After 20 minutes, The Quinoa is already cooked.

Squeeze some lemon juice (Optional),

Add the rest of the Saffron mixture,

and cook for another 5 minutes.

Feel free to adjust the quinoa and meat quantities to suit your preference. We personally love adding a lot of meat

Or add your choice of vegetables to this dish. We also love serving it with our favorite soft-boiled eggs.

Low-carb, High-protein Biryani is ready to enjoy!