Ingredients with Measurements:
- 2 cups basmati rice
- 4 eggs
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1/2 tsp turmeric powder
- 1/4 cup yogurt
- 1/4 cup milk
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 3 tbsp ghee
- Salt to taste
Special equipment needed:
- Large pot with lid
- Non-stick skillet
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. Boil the eggs in a pot of water for 10 minutes. Peel and cut them into halves.
3. Heat ghee in a large pot. Add the sliced onions and fry until they turn golden brown.
4. Add ginger paste, garlic paste, and green chili. Fry for 2 minutes.
5. Add chopped tomatoes, cumin powder, coriander powder, garam masala powder, turmeric powder, and salt. Fry for 5 minutes.
6. Add yogurt and mix well. Cook for 2 minutes.
7. Add the boiled eggs and mix gently.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add enough water to cover the rice. Add salt to taste.
10. Cover the pot with a lid and cook on low heat for 20 minutes or until the rice is cooked.
11. In a non-stick skillet, heat milk and chopped coriander and mint leaves. Add the cooked rice and mix well.
12. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
5. Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 16g
Carbohydrates: 60g
Protein: 15g
Substitutions for ingredients:
- You can use vegetable oil instead of ghee.
- You can use chicken or lamb instead of eggs.
Variations:
- You can add fried potatoes to the biryani.
- You can add raisins and cashews for sweetness and crunch.
Tips and tricks:
- Soak the rice for at least 30 minutes to make it fluffy.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Use fresh coriander and mint leaves for a fragrant biryani.
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 with a little water.
Presentation ideas:
Serve the biryani in a large platter and garnish with fried onions and chopped coriander leaves.
Garnishes:
Fried onions, chopped coriander leaves, and lemon wedges.
Pairings:
Serve the biryani with raita, papad, and pickle.
Suggested side dishes:
Raita, papad, and pickle.
Troubleshooting advice:
- If the rice is too dry, add a little water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook on high heat for a few minutes.
Food safety advice:
Make sure the eggs are fully cooked before adding them to the biryani.
Food history:
Moghlai biryani is a popular dish in India, especially in the northern region. It is believed to have originated in the Mughal era and is a fusion of Indian and Persian cuisine.
Flavor profiles:
The biryani has a spicy and aromatic flavor with a hint of sweetness from the onions and tomatoes.
Serving suggestions:
Serve the biryani as a main course for lunch or dinner.
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Region: Indian