Ingredients with Measurements:
- 2 cups basmati rice
- 1/2 cup aavakaaya pickle
- 1/2 cup chopped onions
- 1/2 cup chopped tomatoes
- 1/2 cup chopped bell peppers
- 1/2 cup chopped carrots
- 1/2 cup chopped green beans
- 1/2 cup chopped potatoes
- 1/2 cup chopped cauliflower
- 1/2 cup chopped mushrooms
- 1/2 cup chopped paneer
- 1/2 cup yogurt
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- 4 cups water
- 1/4 cup ghee
- 1/4 cup oil
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Serving dish
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a mixing bowl, add the yogurt, biryani masala powder, turmeric powder, red chili powder, and garam masala powder. Mix well and keep it aside.
3. In a large pot, heat the ghee and oil over medium heat.
4. Add the cumin seeds, mustard seeds, and fennel seeds. Let them splutter.
5. Add the chopped onions and sauté until they turn golden brown.
6. Add the ginger-garlic paste and sauté for a minute.
7. Add the chopped tomatoes and cook until they turn mushy.
8. Add the chopped vegetables, paneer, and aavakaaya pickle. Mix well.
9. Add the yogurt mixture and salt. Mix well and cook for 5 minutes.
10. Drain the soaked rice and add it to the pot. Mix well.
11. Add 4 cups of water and bring it to a boil.
12. Reduce the heat to low, cover the pot with a lid, and cook for 20 minutes.
13. Turn off the heat and let it rest for 10 minutes.
14. Garnish with chopped mint leaves and coriander leaves.
15. Serve hot with raita and papad.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for cooking
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Total fat: 15g
Saturated fat: 5g
Cholesterol: 20mg
Sodium: 500mg
Total carbohydrates: 60g
Dietary fiber: 5g
Sugar: 5g
Protein: 10g
Substitutions for ingredients:
- Any vegetables of your choice can be used instead of the ones mentioned in the recipe.
- You can use chicken or lamb instead of paneer.
Variations:
- You can add boiled eggs to the biryani for a non-vegetarian version.
- You can add saffron to the biryani for a rich flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a heavy-bottomed pot to prevent burning.
- Do not stir the biryani too much as it can break the rice grains.
Storage instructions:
- Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the biryani in a microwave or on a stovetop with a little water.
Presentation ideas:
- Serve the biryani in a large serving dish with a garnish of chopped mint leaves and coriander leaves.
Garnishes:
- Chopped mint leaves and coriander leaves
Pairings:
- Raita and papad
Suggested side dishes:
- Vegetable kurma or any other vegetable side dish
Troubleshooting advice:
- If the biryani is too dry, add a little water and cook for a few more minutes.
- If the biryani is too wet, cook it on high heat for a few more minutes.
Food safety advice:
- Make sure to cook the biryani thoroughly to prevent any foodborne illnesses.
- Wash all the vegetables thoroughly before using them.
Food history:
- Biryani is a popular rice dish that originated in the Indian subcontinent.
Flavor profiles:
- Spicy, tangy, and aromatic
Serving suggestions:
- Serve the biryani hot with raita and papad.
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Region: Indian