Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup chhana (cottage cheese), cut into cubes
- 1 cup plain yogurt
- 1 onion, thinly 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 red chili powder
- 1/2 teaspoon turmeric powder
- 1/4 cup chopped fresh coriander leaves
- 2 tablespoons ghee
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
- Wooden spoon
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, whisk together the yogurt, ginger-garlic paste, cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, and salt.
3. In a skillet, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the chopped tomatoes and green chilies to the skillet and cook until the tomatoes are soft.
5. Add the cubed chhana to the skillet and cook for 2-3 minutes.
6. Add the yogurt mixture to the skillet and cook for 5-7 minutes, stirring occasionally.
7. Drain the soaked rice and add it to a large pot with enough water to cover the rice by 1 inch. Add salt to taste and bring to a boil.
8. Reduce the heat to low and cover the pot with a lid. Cook for 10-12 minutes or until the rice is tender.
9. Once the rice is cooked, fluff it with a fork and add the chhana mixture to the pot. Mix well.
10. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 55g
Protein: 10g
Sodium: 300mg
Substitutions for ingredients:
- Paneer can be used instead of chhana.
- Vegetable oil can be used instead of ghee.
Variations:
- Add vegetables such as peas, carrots, and potatoes to the biryani.
- Use chicken or lamb instead of chhana.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a non-stick skillet to prevent the chhana from sticking to the pan.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Raita
- Papadum
- Pickles
Suggested side dishes:
- Naan bread
- Roti
- Paratha
Troubleshooting advice:
- If the rice is too dry, add a little water and mix well.
- If the chhana is too dry, add a little yogurt and mix well.
Food safety advice:
- Make sure the chhana is fresh and has not been sitting at room temperature for too long.
- Wash your hands and all utensils thoroughly before cooking.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice dish that is usually made with meat, vegetables, or both.
Flavor profiles:
- Spicy
- Tangy
- Creamy
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian