Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1 teaspoon red chili powder
- 1 cup sliced onions
- 1 cup chopped tomatoes
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1/4 cup ghee or clarified butter
- Salt to taste
- 3 cups water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
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 mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and marinate for at least 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the marinated chicken and sauté for 5-7 minutes until the chicken is cooked through.
5. Add the chopped tomatoes, cilantro, and mint leaves. Cook for 5-7 minutes until the tomatoes are soft and the mixture is fragrant.
6. Drain the soaked rice and add it to the pot. Stir well to combine with the chicken mixture.
7. Add 3 cups of water and bring to a boil. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes until the rice is cooked through and the water is absorbed.
8. Remove from heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 65g
Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use vegetable oil instead of ghee.
Variations:
- You can add raisins and cashews for extra flavor and texture.
- You can add saffron for a more aromatic and colorful dish.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a fork to fluff the rice after cooking to prevent it from becoming mushy.
- Adjust the amount of spices according to your taste preference.
Storage instructions:
Store any leftovers 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 Chandrapuli Biryani in a large serving dish and garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves
Pairings:
Serve with raita, naan bread, or papadum.
Suggested side dishes:
- Vegetable samosas
- Tandoori chicken
- Aloo gobi
Troubleshooting advice:
- If the rice is still undercooked, add a little more water and continue cooking until tender.
- If the rice is overcooked, reduce the cooking time or use less water.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Chandrapuli Biryani is a popular dish from the Indian subcontinent, known for its fragrant spices and tender meat.
Flavor profiles:
Spicy, aromatic, savory
Serving suggestions:
Serve hot with your favorite side dishes and garnishes.
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Region: Indian