Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs. boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 cup sliced onions
- 1 cup chopped tomatoes
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 2 tbsp. biryani masala
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. cumin seeds
- 1 tsp. coriander seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup fried onions
- 2 tbsp. ghee
- Salt to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet, heat 2 tbsp. of ghee over medium heat. Add cumin seeds, coriander seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Fry for 1 minute.
3. Add sliced onions and fry until golden brown. Add ginger paste and garlic paste. Fry for 2 minutes.
4. Add chopped tomatoes, biryani masala, turmeric powder, red chili powder, and salt. Fry for 5 minutes.
5. Add boneless chicken pieces and fry until the chicken is cooked through.
6. Add yogurt, chopped cilantro, and chopped mint leaves. Mix well and cook for 5 minutes.
7. In a large pot, bring 4 cups of water to a boil. Add soaked rice and salt. Cook until the rice is 80% done.
8. Drain the rice and spread half of the rice in the pot. Add the chicken mixture on top of the rice. Add the remaining rice on top of the chicken mixture.
9. Cover the pot with a lid and cook on low heat for 20 minutes.
10. Garnish with fried onions and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 50g
Protein: 25g
Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Vegetable oil can be used instead of ghee.
- Biryani masala can be substituted with garam masala.
Variations:
- Add boiled eggs to the biryani.
- Use different vegetables such as potatoes, carrots, and peas.
- Use different meats such as shrimp or fish.
Tips and tricks:
- Soaking the rice before cooking helps to make the rice fluffy.
- Use a heavy bottom pot to prevent burning.
- Use fresh herbs for better flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with fried onions and chopped cilantro.
Garnishes:
Fried onions and chopped cilantro.
Pairings:
Serve with raita, chutney, or salad.
Suggested side dishes:
Naan bread or roti.
Troubleshooting advice:
- If the biryani is too dry, add a little water and mix well.
- If the biryani is too wet, cook for a few more minutes with the lid off.
Food safety advice:
- Cook the chicken to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a mixed rice dish that originated in the Indian subcontinent.
Flavor profiles:
Spicy, aromatic, and flavorful.
Serving suggestions:
Serve hot with raita, chutney, or salad.
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Region: Indian