Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 head cauliflower, cut into small florets
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup vegetable oil
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon chili garlic sauce
- 1/2 teaspoon sugar
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot with lid
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook the rice until it is tender, about 15-20 minutes. Drain the rice and set it aside.
3. In a mixing bowl, combine the all-purpose flour, cornstarch, ginger paste, garlic paste, red chili powder, salt, and black pepper. Add enough water to make a thick batter.
4. Dip the cauliflower florets in the batter, making sure they are well coated.
5. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the battered cauliflower florets and fry until they are golden brown, about 5-7 minutes. Remove the cauliflower from the wok and set it aside.
6. In the same wok, add the sliced onion, green bell pepper, and red bell pepper. Stir-fry the vegetables until they are tender, about 3-5 minutes.
7. Add the soy sauce, tomato ketchup, chili garlic sauce, and sugar to the wok. Stir to combine.
8. Add the fried cauliflower to the wok and stir to coat it with the sauce.
9. In a large serving dish, layer the cooked rice and the cauliflower mixture. Repeat the layers until all of the rice and cauliflower mixture is used up.
10. Garnish the biryani with chopped cilantro.
- Time:
Preparation time: 45 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for frying the cauliflower
- Medium-high heat for stir-frying the vegetables
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 450
- Fat: 10g
- Carbohydrates: 80g
- Protein: 10g
- Fiber: 5g
Substitutions for ingredients:
- Instead of cauliflower, you can use broccoli or mixed vegetables.
- Instead of all-purpose flour, you can use rice flour or chickpea flour.
- Instead of vegetable oil, you can use canola oil or peanut oil.
Variations:
- Add diced chicken or shrimp to the biryani for a non-vegetarian version.
- Use brown rice instead of basmati rice for a healthier option.
- Add cashews or raisins to the biryani for a sweet and nutty flavor.
Tips and tricks:
- Make sure the cauliflower florets are well coated with the batter to ensure a crispy texture.
- You can also bake the cauliflower in the oven instead of frying it for a healthier option.
- Adjust the amount of chili garlic sauce to your desired level of spiciness.
Storage instructions:
- Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the biryani, microwave it for 2-3 minutes or heat it in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the biryani in a large serving dish with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Serve the biryani with raita, a yogurt-based side dish, and papadums, a crispy Indian snack.
Suggested side dishes:
- Raita
- Papadums
Troubleshooting advice:
- If the batter is too thick, add more water to thin it out.
- If the cauliflower is not crispy enough, increase the frying time.
Food safety advice:
- Make sure the cauliflower is cooked through before serving.
- Store any leftover biryani in the refrigerator and consume within 3 days.
Food history:
- Biryani is a popular Indian rice dish that originated in the Indian subcontinent.
Flavor profiles:
- Spicy, savory, and slightly sweet
Serving suggestions:
- Serve the biryani as a main dish for lunch or dinner.
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Region: Indian