Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs boneless chicken, cut into small pieces
- 1 cup plain yogurt
- 2 tbsp ginger garlic paste
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1 cup sliced onions
- 1 cup sliced tomatoes
- 1 cup chopped mint leaves
- 1 cup chopped cilantro leaves
- 1/2 cup fried onions
- 1/2 cup raisins
- 1/2 cup cashews
- 1/2 cup almonds
- 1/2 cup pomegranate seeds
- 1/2 cup rose water
- 1/2 cup milk
- 1/2 cup sugar
- 1/2 cup lemon juice
- 1/2 cup vermicelli noodles
- 1/2 cup ice cream
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Strainer
- Serving platter
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 mixing bowl, combine the yogurt, ginger garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
3. Add the chicken pieces to the yogurt mixture and mix well to coat. Marinate for at least 30 minutes.
4. In a large pot, bring 8 cups of water to a boil. Add the soaked rice and cook for 5-7 minutes, or until the rice is 70% cooked. Drain the rice and set aside.
5. In a skillet, heat 2 tbsp of oil over medium heat. Add the sliced onions and sauté until golden brown. Add the marinated chicken and cook until the chicken is cooked through.
6. Add the sliced tomatoes, chopped mint leaves, and chopped cilantro leaves to the skillet. Mix well and cook for 5 minutes.
7. In a separate pan, fry the vermicelli noodles until golden brown.
8. In a small saucepan, combine the rose water, milk, sugar, and lemon juice. Heat over low heat until the sugar dissolves.
9. Preheat the oven to 350°F.
10. In a large pot, layer the cooked rice, chicken mixture, fried onions, raisins, cashews, almonds, and pomegranate seeds. Repeat the layers until all the ingredients are used up.
11. Pour the rose water mixture over the layers.
12. Cover the pot with a lid and bake in the preheated oven for 30 minutes.
13. Remove the pot from the oven and let it sit for 10 minutes.
14. Serve the Fālūdhaj Biryani on a platter, garnished with vermicelli noodles and a scoop of ice cream.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 650
Fat: 25g
Protein: 32g
Carbohydrates: 80g
Fiber: 4g
Sugar: 30g
Sodium: 550mg
Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Almond milk or coconut milk can be used instead of regular milk.
- Brown sugar or honey can be used instead of white sugar.
Variations:
- Add vegetables such as carrots, peas, or potatoes to the chicken mixture.
- Use different types of nuts such as pistachios or walnuts.
- Add saffron to the rose water mixture for a more fragrant flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice after cooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Fālūdhaj Biryani in the microwave or oven until heated through.
Presentation ideas:
Serve the Fālūdhaj Biryani on a large platter with the vermicelli noodles and ice cream on top.
Garnishes:
Garnish with fresh mint leaves and chopped cilantro leaves.
Pairings:
Serve with a side of raita or cucumber salad.
Suggested side dishes:
- Naan bread
- Vegetable samosas
- Mango chutney
Troubleshooting advice:
- If the rice is too dry, add a little more water before baking.
- If the chicken is not cooked through, cook for a few more minutes before baking.
Food safety advice:
- Ensure that the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fālūdhaj Biryani is a traditional dish from Hyderabad, India. It is a fusion of Persian and Indian flavors.
Flavor profiles:
The Fālūdhaj Biryani has a spicy and aromatic flavor with a hint of sweetness from the rose water and sugar.
Serving suggestions:
Serve the Fālūdhaj Biryani with a side of raita or cucumber salad and a glass of mango lassi.
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Region: Indian