Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons ghee
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 2 cloves
- 2 cardamom pods
- 2 cinnamon sticks
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 cup yogurt
- 1/2 cup cream
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 2 tablespoons cashew nuts
- 2 tablespoons raisins
- 2 tablespoons chopped almonds
- 2 tablespoons chopped pistachios
- 2 tablespoons chopped walnuts
- Salt to taste
Special Equipment Needed:
- Large pot
- Strainer
- Frying pan
- Spatula
Step-by-Step Instructions:
1. In a large pot, bring 4 cups of water to a boil. Add the basmati rice and a pinch of salt. Cook for 10 minutes, stirring occasionally. Drain the rice and set aside.
2. Heat the ghee and oil in a frying pan over medium heat. Add the cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon sticks. Fry for 1 minute, stirring constantly.
3. Add the onion and fry until golden brown. Add the garlic, ginger, garam masala, turmeric, chili powder, coriander powder, and cumin powder. Fry for 1 minute, stirring constantly.
4. Add the yogurt, cream, cilantro, mint, cashew nuts, raisins, almonds, pistachios, and walnuts. Fry for 2 minutes, stirring constantly.
5. Add the cooked rice and mix until combined. Add salt to taste.
6. Cover the pan and cook for 15 minutes over low heat.
7. Serve hot with raita or yogurt.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium-Low
Serving Size: 4
Nutritional Information:
Calories: 590
Fat: 25 g
Carbohydrates: 78 g
Protein: 11 g
Substitutions for Ingredients
- Ghee can be substituted with butter or oil.
- Yogurt can be substituted with coconut milk.
- Cream can be substituted with coconut cream.
- Nuts can be substituted with other nuts or seeds.
Variations:
- Vegetables can be added to the biryani for added nutrition.
- Spices can be adjusted to taste.
Tips and Tricks:
- Soak the basmati rice for 30 minutes before cooking for best results.
- Fry the spices in ghee or oil to bring out their flavor.
- Add the cream and yogurt at the end to prevent them from curdling.
Storage Instructions:
Bakarkhani Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Bakarkhani Biryani can be reheated in a microwave or in a pan over medium heat.
Presentation Ideas:
Bakarkhani Biryani can be served in a bowl or on a plate. Garnish with cilantro, mint, and nuts.
Garnishes:
- Chopped cilantro
- Chopped mint
- Chopped nuts
Pairings:
Bakarkhani Biryani pairs well with raita or yogurt.
Suggested Side Dishes:
- Raita
- Salad
- Papad
Troubleshooting Advice:
- If the biryani is too dry, add a little more yogurt or cream.
- If the biryani is too spicy, add a little more cream or yogurt.
Food Safety Advice:
- Always use fresh ingredients.
- Cook the biryani thoroughly before serving.
Food History:
Bakarkhani Biryani is a traditional dish from the Indian subcontinent. It is believed to have originated in the Mughal Empire.
Flavor Profiles:
Bakarkhani Biryani has a savory and spicy flavor with hints of sweetness from the nuts and raisins.
Serving Suggestions:
Bakarkhani Biryani can be served as a main course or as a side dish.
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Region: Indian