Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup yogurt
- 1 cup paneer, cubed
- 1 cup mixed vegetables (carrots, peas, beans)
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- 2 tablespoons ghee
- 1/4 cup chopped cilantro leaves
- 1/4 cup chopped mint leaves
Special equipment needed:
- Large pot with lid
- Non-stick pan
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 2 cups of water to a boil. Add the soaked rice and salt to taste. Cook the rice until it is 90% done. Drain the rice and set it aside.
3. In a non-stick pan, heat 1 tablespoon of ghee. Add the cubed paneer and fry until it is golden brown. Remove the paneer from the pan and set it aside.
4. In the same pan, heat another tablespoon of ghee. Add the cumin seeds and let them splutter. Add the sliced onions and sauté until they are golden brown.
5. Add the chopped tomatoes, green chilies, and ginger-garlic paste. Cook until the tomatoes are soft and mushy.
6. Add the mixed vegetables and cook until they are tender.
7. Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 2-3 minutes.
8. Add the fried paneer and mix well. Turn off the heat.
9. In a bowl, whisk the yogurt until it is smooth. Add the chopped cilantro leaves and mint leaves. Mix well.
10. In the pot used to cook the rice, spread a layer of the vegetable mixture. Add a layer of rice on top of the vegetables. Add another layer of the vegetable mixture on top of the rice.
11. Pour the yogurt mixture over the vegetable layer. Add another layer of rice on top of the yogurt mixture.
12. Cover the pot with a lid and cook on low heat for 10-15 minutes or until the rice is fully cooked.
13. Once the rice is cooked, turn off the heat and let it rest for 5 minutes.
14. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Cook on low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 10g
Carbohydrates: 55g
Protein: 12g
Substitutions for ingredients:
- Instead of paneer, you can use tofu or chicken.
- You can use any vegetables of your choice.
- Instead of yogurt, you can use sour cream or coconut milk.
Variations:
- You can add nuts like cashews or almonds to the biryani for added crunch.
- You can add raisins or dried cranberries for a sweet and tangy flavor.
- You can add saffron to the rice for a more aromatic flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure that it cooks evenly.
- Use a non-stick pan to fry the paneer to prevent it from sticking to the pan.
- Use a large pot to cook the rice to prevent it from sticking to the bottom of the pot.
- Use fresh cilantro and mint leaves for added 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 until it is heated through.
Presentation ideas:
Serve the biryani in a large serving dish with a garnish of chopped cilantro leaves and mint leaves.
Garnishes:
Chopped cilantro leaves and mint leaves
Pairings:
- Raita (yogurt dip)
- Papad (crispy lentil wafers)
- Pickles
Suggested side dishes:
- Naan bread
- Roti (Indian flatbread)
- Salad
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook it for a few more minutes.
- If the biryani is too dry, add a little water and mix well.
Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to prevent foodborne illnesses.
- Store the leftover biryani in the refrigerator to prevent spoilage.
Food history:
Chhencheda Biryani is a popular dish from the state of Odisha in India. It is a vegetarian version of the classic biryani, which is usually made with meat.
Flavor profiles:
The Chhencheda Biryani has a spicy and aromatic flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the Chhencheda Biryani as a main course for lunch or dinner.
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Region: Indian