Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain seeds
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 2 cups mixed vegetables (carrots, peas, green beans, cauliflower)
- 1/4 cup cashews, chopped
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook for 10-12 minutes or until the rice is cooked. Drain the rice and set aside.
3. In a skillet, heat the vegetable oil over medium heat. Add the cumin seeds and ajwain seeds and cook until fragrant, about 1 minute.
4. Add the chopped onion, garlic, and ginger to the skillet and cook until the onion is translucent, about 5 minutes.
5. Add the turmeric powder, garam masala, coriander powder, and cumin powder to the skillet and cook for 1-2 minutes.
6. Add the mixed vegetables to the skillet and cook until tender, about 10 minutes.
7. Add the cooked rice to the skillet and mix well with the vegetables. Add salt to taste.
8. Add the chopped cashews to the skillet and mix well.
9. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 8g
Sodium: 200mg
Fiber: 5g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Cashews can be substituted with any nuts of your choice.
Variations:
- Add tofu or paneer for a protein boost.
- Add raisins or dried cranberries for a sweet and savory flavor.
- Use quinoa instead of rice for a healthier option.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a fork to fluff the rice after cooking to prevent it from becoming sticky.
- Toasting the cumin and ajwain seeds before adding them to the skillet enhances their flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biryani in a large serving bowl and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Raita (yogurt sauce)
- Naan bread
- Chutney
Suggested side dishes:
- Samosas
- Vegetable pakoras
- Tandoori chicken
Troubleshooting advice:
- If the rice is too sticky, rinse it in cold water before cooking.
- If the biryani is too dry, add a splash of water or vegetable broth to the skillet.
Food safety advice:
- Wash all vegetables before use.
- Cook the vegetables until they are tender to ensure they are safe to eat.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice-based dish that is typically made with meat, but vegetarian versions are also common.
Flavor profiles:
The ajwain seeds add a slightly bitter and pungent flavor to the biryani, while the garam masala and other spices add warmth and depth of flavor.
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner.
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Region: Indian