Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 6 hard-boiled eggs, peeled and sliced in half
- 1 large onion, sliced
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup plain yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint leaves
- 1/4 cup fried onions (optional)
Special equipment needed:
- Large pot with lid
- Mixing bowl
- 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 large pot, bring 4 cups of water to a boil. Add the soaked rice and 1 tsp salt. Stir and reduce the heat to low. Cover the pot and let the rice cook for 15-20 minutes or until the water is absorbed and the rice is cooked.
3. In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add sliced onions and sauté until they turn golden brown.
4. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Stir and cook for a minute.
5. Add plain yogurt, chopped cilantro, and chopped mint leaves. Stir and cook for 2-3 minutes.
6. Add the sliced hard-boiled eggs to the skillet and gently mix them with the spice mixture.
7. In a large serving dish, layer the cooked rice and the egg mixture. Repeat the layers until all the rice and egg mixture is used up.
8. Top the biryani with fried onions (optional).
9. Cover the dish with foil and bake in a preheated oven at 350°F for 15-20 minutes.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Bake at 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 12g
Carbohydrates: 60g
Protein: 14g
Substitutions for ingredients:
- Brown rice can be used instead of basmati rice.
- Chicken or lamb can be used instead of eggs.
- Greek yogurt can be used instead of plain yogurt.
Variations:
- Add vegetables like carrots, peas, and potatoes to the biryani.
- Use different spices like cinnamon, cardamom, and cloves.
- Add nuts like cashews and almonds to the biryani.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes the rice fluffy.
- Use a fork to fluff the rice after it is cooked.
- Use a non-stick skillet to prevent the eggs from sticking to the bottom.
Storage instructions:
- Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the biryani in a microwave or oven until heated through.
Presentation ideas:
- Serve the biryani in a large serving dish with a garnish of fresh cilantro and mint leaves.
Garnishes:
- Fried onions, fresh cilantro, and mint leaves.
Pairings:
- Raita, cucumber salad, or tomato chutney.
Suggested side dishes:
- Naan bread or pita bread.
Troubleshooting advice:
- If the rice is too dry, add a little bit of water and mix it gently with a fork.
- If the eggs are overcooked, reduce the cooking time in the skillet.
Food safety advice:
- Make sure the eggs are fully cooked before adding them to the biryani.
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 hot with a side of raita or cucumber salad.
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Region: Indian