India > Rice > Biryani

Garudiya Biryani Recipe

Ingredients with Measurements:
- 1 lb. boneless chicken, cut into small pieces
- 2 cups basmati rice
- 2 onions, thinly sliced
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. garam masala powder
- 1 cup yogurt
- 1 cup water
- Salt to taste
- 2 tbsp. oil
- 2 tbsp. ghee
- 2 bay leaves
- 4 green cardamom pods
- 4 cloves
- 1 cinnamon stick
- 1 tsp. saffron strands
- 1/4 cup milk

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
- Colander

Step-by-step instructions:

1. Rinse the rice in cold water and soak it in water for 30 minutes.
2. In a mixing bowl, add chicken, ginger paste, garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, yogurt, and salt. Mix well and marinate for 30 minutes.
3. In a large pot, heat oil and ghee over medium heat. Add bay leaves, green cardamom pods, cloves, and cinnamon stick. Fry for 1 minute.
4. Add sliced onions and fry until golden brown.
5. Add marinated chicken and fry until it changes color.
6. Add 1 cup of water and bring it to a boil. Reduce heat to low and cover the pot with a lid. Cook for 20 minutes or until chicken is tender.
7. In a skillet, add 1 tbsp. of ghee and fry the soaked rice for 2-3 minutes.
8. Add 4 cups of water and salt to taste. Bring it to a boil and cook until the rice is 80% done.
9. Drain the rice in a colander and spread it over the chicken in the pot.
10. In a small bowl, add saffron strands and warm milk. Mix well and pour it over the rice.
11. Cover the pot with a lid and cook on low heat for 10-15 minutes or until the rice is fully cooked.
12. Fluff the rice with a fork and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for cooking chicken and low heat for cooking rice.
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 25g
Carbohydrates: 50g
Fiber: 2g
Sugar: 3g
Sodium: 500mg

Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Basmati rice can be substituted with any long-grain rice.
- Saffron strands can be substituted with turmeric powder.

Variations:
- Vegetarian Garudiya Biryani can be made by substituting chicken with vegetables like potatoes, carrots, and peas.
- Spicy Garudiya Biryani can be made by adding more red chili powder or green chilies.

Tips and tricks:
- Soak the rice in water for at least 30 minutes to prevent it from breaking while cooking.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice instead of a spoon to prevent it from getting mushy.

Storage instructions:
Store the leftover Garudiya Biryani in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Garudiya Biryani in a microwave or on the stovetop with a little bit of water.

Presentation ideas:
Serve the Garudiya Biryani in a large serving dish with fresh coriander leaves on top.

Garnishes:
Garnish the Garudiya Biryani with fried onions and cashews.

Pairings:
Serve the Garudiya Biryani with raita, salad, and papadum.

Suggested side dishes:
- Chicken tikka
- Aloo gobi
- Chana masala

Troubleshooting advice:
- If the rice is undercooked, add a little bit of water and cook it for a few more minutes.
- If the chicken is overcooked, reduce the cooking time.

Food safety advice:
- Wash your hands and utensils before cooking.
- Cook the chicken to an internal temperature of 165°F to prevent foodborne illness.

Food history:
Garudiya Biryani is a traditional Maldivian dish that is made with chicken or fish and flavored with spices and coconut milk.

Flavor profiles:
Garudiya Biryani has a spicy and aromatic flavor with a hint of sweetness from coconut milk.

Serving suggestions:
Serve the Garudiya Biryani with a wedge of lemon and some pickled onions.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Tangy, Rich