Ingredients with Measurements:
- 2 lbs. of lamb or beef, cut into medium-sized pieces
- 3 cups of basmati rice
- 1 cup of yogurt
- 2 cups of sliced onions
- 1 cup of vegetable oil
- 1 cup of ghee
- 2 tbsp. of ginger paste
- 2 tbsp. of garlic paste
- 2 tbsp. of red chili powder
- 1 tbsp. of turmeric powder
- 1 tbsp. of cumin powder
- 1 tbsp. of coriander powder
- 1 tsp. of garam masala powder
- 1 tsp. of black pepper powder
- 1 tsp. of salt
- 2 cups of water
- 1 cup of milk
- 1 tsp. of saffron strands
Special equipment needed:
- Large pot with a tight-fitting lid
- Oven-safe dish
- Aluminum foil
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. In a large pot, heat the vegetable oil and fry the sliced onions until golden brown. Remove half of the onions and set them aside.
3. Add the ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, black pepper powder, and salt to the pot. Fry for 2-3 minutes.
4. Add the meat to the pot and cook until it changes color.
5. Add the yogurt and cook for another 10 minutes.
6. Add 2 cups of water and bring it to a boil. Reduce the heat and let it simmer for 20 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Pour the milk and saffron strands over the rice. Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes.
9. Preheat the oven to 350°F.
10. In an oven-safe dish, layer half of the rice and meat mixture. Sprinkle half of the fried onions on top. Repeat the layers.
11. Cover the dish with aluminum foil and bake in the oven for 20 minutes.
12. Remove the foil and bake for another 10 minutes to get a crispy top layer.
13. Serve hot with raita and salad.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 700
Fat: 40g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or vegetables.
- Ghee can be substituted with butter or oil.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Add boiled eggs to the layers for an extra protein boost.
- Add raisins and cashews to the layers for a sweet and nutty flavor.
- Use biryani masala instead of individual spices for a quicker version.
Tips and tricks:
- Use a heavy-bottomed pot to prevent burning.
- Soak the rice for at least 30 minutes to prevent it from breaking during cooking.
- Use a tight-fitting lid to prevent steam from escaping.
- Use a fork to fluff the rice after cooking.
- Let the biryani rest for 10 minutes before serving to allow the flavors to meld.
Storage instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in the microwave or on the stovetop with a little bit of water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large platter with a garnish of fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced green chilies, and lemon wedges.
Pairings:
Raita, salad, and papadum.
Suggested side dishes:
- Chicken tikka
- Aloo gobi
- Palak paneer
Troubleshooting advice:
- If the biryani is too dry, add a little bit of water and mix well.
- If the biryani is too wet, remove the lid and let it cook on low heat for a few more minutes.
Food safety advice:
- Cook the meat thoroughly to prevent foodborne illnesses.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food history:
Kacchi Biryani is a traditional dish from the Indian subcontinent. It originated in the Mughal era and was served to royalty. It is a layered dish that combines meat, rice, and spices to create a flavorful and aromatic meal.
Flavor profiles:
Kacchi Biryani is a spicy and aromatic dish that combines the flavors of meat, rice, and spices. It has a complex flavor profile that is both savory and sweet.
Serving suggestions:
Serve Kacchi Biryani with raita, salad, and papadum for a complete meal.
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Region: Indian