Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp salt
- 4 tbsp oil
- 4 cups water
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water and soak it in water for 30 minutes.
2. In a mixing bowl, add yogurt, ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
3. Add chicken pieces to the yogurt mixture and mix well. Let it marinate for 30 minutes.
4. In a skillet, heat oil over medium heat. Add sliced onions and sauté until they turn golden brown.
5. Add chopped tomatoes to the skillet and cook until they become soft.
6. Add marinated chicken to the skillet and cook until the chicken is cooked through.
7. In a large pot, boil 4 cups of water. Add soaked rice to the pot and cook until the rice is 70% done.
8. Drain the water from the pot and spread the rice evenly over the chicken mixture in the skillet.
9. Cover the skillet with a lid and cook on low heat for 20 minutes.
10. Garnish with chopped cilantro and mint leaves.
Time:
Preparation time: 30 minutes
Cooking time: 50 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use brown rice instead of basmati rice.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the biryani.
- You can add nuts like cashews and almonds to the biryani.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy and separate.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Use fresh spices for better flavor.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in the microwave or on the stovetop.
Presentation ideas:
Serve the biryani in a large platter and garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves.
Pairings:
Serve the biryani with raita, salad, or pickle.
Suggested side dishes:
- Naan bread
- Papadum
- Samosas
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, remove the lid and cook on high heat for a few minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover biryani in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire.
Flavor profiles:
Spicy, savory, and aromatic.
Serving suggestions:
Serve the biryani with raita, salad, or pickle.
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Region: Indian