Ingredients with Measurements:
- 2 cups of basmati rice
- 1 cup of chhana (cottage cheese)
- 1 cup of sliced onions
- 1 cup of sliced tomatoes
- 1 cup of sliced bell peppers
- 1 cup of chopped coriander leaves
- 1 cup of yogurt
- 2 tablespoons of ginger-garlic paste
- 2 tablespoons of biryani masala
- 1 tablespoon of red chili powder
- 1 tablespoon of turmeric powder
- 1 tablespoon of cumin seeds
- 1 tablespoon of ghee
- Salt to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Strainer
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a large pot, heat ghee and add cumin seeds. Once they start to splutter, add sliced onions and fry until they turn golden brown.
3. Add ginger-garlic paste and fry for a minute.
4. Add sliced tomatoes, bell peppers, and biryani masala. Fry for 5 minutes.
5. Add chhana, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes.
6. In a separate pot, boil 4 cups of water and add soaked basmati rice. Cook for 10 minutes or until the rice is 80% cooked.
7. Strain the rice and add it to the pot with chhana mixture. Mix well and add chopped coriander leaves and yogurt.
8. Cover the pot with a lid and cook on low heat for 10-15 minutes or until the rice is fully cooked.
9. Serve hot with raita and salad.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350 per serving
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- Paneer can be used instead of chhana.
- Biryani masala can be substituted with garam masala.
Variations:
- Add boiled eggs or chicken to make it a non-vegetarian biryani.
- Use different vegetables like carrots, peas, or potatoes.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a heavy-bottomed pot to avoid burning.
- Use fresh yogurt for better taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve in a large platter with raita and salad on the side.
Garnishes:
Garnish with fried onions and chopped coriander leaves.
Pairings:
Serve with raita and salad.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, add a little yogurt and mix well.
Food safety advice:
- Use fresh ingredients.
- Wash vegetables thoroughly before using.
Food history:
Chhana biryani is a popular dish in the eastern part of India, especially in West Bengal.
Flavor profiles:
Spicy, tangy, and aromatic.
Serving suggestions:
Serve hot with raita and salad.
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Region: Indian