Ingredients with Measurements:
- 2 cups of basmati rice
- 4 hard-boiled eggs
- 1 cup of sliced onions
- 1 cup of sliced tomatoes
- 1 cup of sliced bell peppers
- 2 tablespoons of ginger-garlic paste
- 1 tablespoon of biryani masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped mint leaves
- 3 tablespoons of ghee
- Salt to taste
- 4 cups of water
Special Equipment Needed:
- Large pot with a lid
- Mixing bowl
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a large pot, heat 2 tablespoons of ghee over medium heat. Add sliced onions and sauté until they turn golden brown.
3. Add ginger-garlic paste and sauté for 2 minutes.
4. Add sliced tomatoes and bell peppers and sauté for 5 minutes.
5. Add biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to taste. Mix well and cook for 2 minutes.
6. Add chopped cilantro and mint leaves. Mix well.
7. Add 4 cups of water and bring it to a boil.
8. Drain the soaked rice and add it to the boiling water. Mix well.
9. Cover the pot with a lid and cook on low heat for 15 minutes.
10. In a mixing bowl, add 2 tablespoons of ghee and sliced hard-boiled eggs. Mix well.
11. After 15 minutes, open the lid and add the egg mixture on top of the rice.
12. Cover the pot with a lid and cook on low heat for another 5 minutes.
13. Turn off the heat and let the biryani rest for 10 minutes.
14. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for sautéing, low heat for cooking biryani
Serving size:
4 servings
Nutritional information:
Calories per serving: 465
Fat per serving: 12g
Protein per serving: 13g
Carbohydrates per serving: 79g
Fiber per serving: 3g
Sugar per serving: 4g
Substitutions for ingredients:
- You can use any type of rice instead of basmati rice.
- You can use any type of meat or vegetables instead of eggs.
Variations:
- You can add fried onions on top of the biryani for extra flavor.
- You can add raisins and cashews for a sweet and nutty flavor.
- You can add saffron milk for a rich and aromatic flavor.
Tips and Tricks:
- Soak the rice in cold water for 30 minutes to prevent it from sticking together.
- Use a wooden spoon to fluff the rice to prevent it from breaking.
- You can add more or less spices according to your taste.
Storage Instructions:
- Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Microwave the leftover biryani for 2-3 minutes or until heated through.
- You can also reheat the biryani in a pan over low heat.
Presentation Ideas:
- Serve the biryani in a large platter with sliced lemons and fresh herbs on top.
Garnishes:
- Sliced lemons
- Fresh cilantro
- Fresh mint leaves
Pairings:
- Raita
- Papadums
- Pickles
Suggested Side Dishes:
- Vegetable curry
- Chicken curry
- Lentil soup
Troubleshooting Advice:
- If the biryani is too dry, add a little bit of water and mix well.
- If the biryani is too wet, cook it on low heat for a few more minutes.
Food Safety Advice:
- Make sure to cook the eggs thoroughly before adding them to the biryani.
- Store the leftover biryani in the refrigerator within 2 hours of cooking.
Food History:
- Thalassery biryani is a popular dish from the Malabar region of Kerala, India. It is known for its unique blend of spices and flavors.
Flavor Profiles:
- Spicy, aromatic, and flavorful
Serving Suggestions:
- Serve the biryani with raita, papadums, and pickles for a complete meal.
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Region: Indian