Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs. boneless chicken thighs, cut into bite-sized pieces
- 1 cup yogurt
- 1/2 cup shikhae (Korean rice beverage)
- 1/4 cup vegetable oil
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 2 tsp. ginger paste
- 2 tsp. cumin powder
- 2 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. garam masala
- 1 tsp. red chili powder
- Salt to taste
- 2 cups water
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint leaves
- 1/2 cup fried onions
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 mixing bowl, whisk together the yogurt and shikhae. Add the chicken pieces and mix well. Marinate for at least 30 minutes.
3. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and sauté until golden brown, about 10 minutes.
4. Add the garlic and ginger paste and sauté for 1-2 minutes.
5. Add the cumin powder, coriander powder, turmeric powder, garam masala, red chili powder, and salt. Stir well.
6. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally.
7. Drain the soaked rice and add it to the pot. Stir well to combine.
8. Add the water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
9. Remove from heat and let the biryani rest for 10 minutes.
10. Fluff the rice with a fork and garnish with chopped cilantro, mint leaves, and fried onions.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 475
Total fat: 16g
Saturated fat: 3g
Cholesterol: 105mg
Sodium: 350mg
Total carbohydrates: 49g
Dietary fiber: 2g
Sugar: 4g
Protein: 32g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Shikhae can be substituted with apple juice or white grape juice.
Variations:
- Add sliced carrots, peas, and potatoes for a vegetable biryani.
- Use biryani masala instead of individual spices for a different flavor profile.
- Add saffron for a more luxurious taste.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Do not overcook the chicken as it will become tough.
- Use a fork to fluff the rice instead of a spoon to prevent the grains from breaking.
Storage instructions:
Store the biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biryani in a large platter and garnish with chopped cilantro, mint leaves, and fried onions.
Garnishes:
Chopped cilantro, mint leaves, and fried onions.
Pairings:
- Raita (yogurt dip)
- Papadum (thin, crispy Indian cracker)
- Mango chutney
Suggested side dishes:
- Naan bread
- Tandoori chicken
- Samosas
Troubleshooting advice:
- If the biryani is too dry, add a splash of water and mix well.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
- Wash your hands and all utensils before handling food.
- Cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Biryani is a South Asian mixed rice dish with its origins in the Indian subcontinent. It is made with Indian spices, rice, and meat (chicken, beef, goat, pork, or fish), and sometimes, in addition, in vegetarian biryanis, eggs or potatoes. The dish is popular throughout the Indian subcontinent, as well as among its diaspora. It is also prepared in other regions such as parts of Afghanistan, Iran, and Iraq.
Flavor profiles:
The Gajami Shikhae Biryani has a spicy and tangy flavor profile, with a hint of sweetness from the shikhae.
Serving suggestions:
Serve the Gajami Shikhae Biryani with raita, papadum, and mango chutney for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean