Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 2 tablespoons ghee
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 2 bay leaves
- 2 cloves
- 2 cardamom pods
- 1 cinnamon stick
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 onion, finely chopped
- 1 cup mixed vegetables (carrots, beans, peas, potatoes), cubed
- 2 tablespoons chopped ginger
- 2 tablespoons chopped garlic
- 1 cup yogurt
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped mint
- 2 tablespoons chopped cashews
- 2 tablespoons chopped raisins
Special Equipment Needed:
- Large pot
- Rice cooker
- Frying pan
Step-by-Step Instructions:
1. Soak the basmati rice in water for 30 minutes.
2. Heat the vegetable oil and ghee in a large pot over medium heat.
3. Add the cumin seeds, mustard seeds, bay leaves, cloves, cardamom pods, and cinnamon stick and fry for 1 minute.
4. Add the turmeric powder, red chili powder, garam masala, coriander powder, and salt and fry for 1 minute.
5. Add the onion and fry until it is lightly browned.
6. Add the mixed vegetables and fry for 2 minutes.
7. Add the ginger and garlic and fry for 1 minute.
8. Add the yogurt and fry for 2 minutes.
9. Add the soaked basmati rice and stir to combine.
10. Add 2 cups of water and bring to a boil.
11. Reduce the heat to low and cover the pot.
12. Cook for 15 minutes or until the rice is cooked through.
13. Remove from heat and fluff the rice with a fork.
14. Transfer the rice to a rice cooker and cook for 10 minutes.
15. Heat a frying pan over medium heat.
16. Add the cilantro, mint, cashews, and raisins and fry for 1 minute.
17. Add the fried ingredients to the cooked rice and stir to combine.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 300
Fat: 10 g
Carbohydrates: 40 g
Protein: 8 g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil or coconut oil.
- Ghee can be substituted with butter.
- Mixed vegetables can be substituted with any vegetables of your choice.
- Yogurt can be substituted with coconut milk.
Variations:
- Add 1 cup of cooked chicken or beef to the biryani for a protein-packed meal.
- Add 1 cup of cooked shrimp or fish to the biryani for a seafood twist.
- Add 1 cup of cooked lentils to the biryani for a vegetarian option.
Tips and Tricks:
- Soaking the basmati rice in water for 30 minutes before cooking will help to make the rice more fluffy and flavorful.
- Adding the fried ingredients at the end will help to keep them crunchy and flavorful.
Storage Instructions:
Gundain Biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Gundain Biryani can be reheated in the microwave or in a pot over low heat.
Presentation Ideas:
Gundain Biryani can be served in a large bowl with a side of raita or chutney.
Garnishes:
Gundain Biryani can be garnished with chopped cilantro, mint, cashews, and raisins.
Pairings:
Gundain Biryani pairs well with a side of raita or chutney.
Suggested Side Dishes:
- Raita
- Chutney
- Salad
- Pickles
Troubleshooting Advice:
If the biryani is too dry, add a few tablespoons of water and stir to combine.
Food Safety Advice:
Always store the biryani in an airtight container in the refrigerator and consume within 3 days.
Food History:
Gundain Biryani is a traditional Indian dish that is believed to have originated in the Mughal Empire.
Flavor Profiles:
Gundain Biryani has a savory and spicy flavor with hints of sweetness from the raisins.
Serving Suggestions:
Gundain Biryani can be served as a main dish or as a side dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian