Step-by-Step Instructions

1. 1.Prepare Meatballs

   In a bowl, combine 0.5 lb ground beef, 3 cloves chopped garlic, 3 tablespoons chopped parsley, salt, pepper, and 1 teaspoon allspice. Gently blend the mixture until the seasoning is combined, without kneading the meat. Shape the mixture into small meatballs.

2. 2.Brown Meatballs

   Heat a pot on medium-low heat. Add the meatballs and begin browning them on all sides. Cover the pot with a lid for 1 minute to trap steam and ensure the meat stays moist. Once the meatballs are browned but not completely cooked, remove them from the pot and set aside to rest.

3. 3.Cook Onions

   Add the sliced onions to the same pot. Cook on low heat, allowing the onions to absorb the flavor residue from the pot. The natural moisture from the onions will be released, preventing the pot from burning.

4. 4.Brown Chicken

   While the onions are cooking, scrape them to one side of the pot. Add the seasoned chicken pieces to the other side of the pot. Brown the chicken just like the meatballs, ensuring it's browned but not completely cooked. Don't forget to stir the onions once in a while. Once the chicken is browned, remove it from the pot and set aside with the meatballs.

5. 5.Cook Potatoes

   Add the chopped potatoes (cut into a size that will cook completely in 20 minutes) to the pot with the onions. Add about 1/4 cup of chicken stock to prevent the pot from burning and help the potatoes start cooking and absorb flavors. Close the lid and let it cook for about 2-3 minutes on medium-low heat.

6. 6.Season Potatoes and Add Quinoa

   Open the lid. Add 1 teaspoon biryani powder, 1 teaspoon curry paste (optional), 1 teaspoon salt, and 0.5 teaspoon black pepper (optional) to the potatoes and onions. Stir well to combine. Then, add 2 cups of well-rinsed quinoa and 2 cups of chicken stock (maintaining a 1:1 ratio with quinoa). Stir well.

7. 7.Prepare Saffron Mixture

   In a small bowl, combine 1/4 cup rose water and a pinch of saffron. Heat this mixture in the microwave for 1 minute to release the saffron's aroma and color.

8. 8.Combine Ingredients and Cook Biryani

   Add 0.5 teaspoon turmeric and a small amount of the prepared saffron mixture to the pot (reserve the rest for later). Return the browned meatballs and chicken to the pot. Stir everything well to combine. Cover the lid and cook on medium-low heat for 20-25 minutes, or until the quinoa is cooked. Stir once in a while to prevent sticking at the bottom.

9. 9.Final Touches and Serve

   After 20 minutes, the quinoa should be cooked. Squeeze some lemon juice (optional) into the biryani. Add the rest of the saffron mixture to the pot. Cook for another 5 minutes. Your low-carb, high-protein Biryani is ready to enjoy!