Ingredients with Measurements:
- 2 cups basmati rice
- 1 pound boneless chicken, cut into small pieces
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 tablespoon ginger-garlic paste
- 1 tablespoon garam masala
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 cup yogurt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup ghee
- Salt to taste
Special equipment needed:
- Large pot with lid
- Kadai (wok) or large skillet
- Mixing bowl
- Wooden spoon
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, combine the chicken, yogurt, ginger-garlic paste, garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and marinate for 30 minutes.
3. Heat the ghee in a kadai or large skillet over medium-high heat. Add the onions and sauté until golden brown.
4. Add the marinated chicken and cook until browned on all sides.
5. Add the tomatoes, green and red bell peppers, and cook for 5 minutes.
6. Drain the soaked rice and add it to the kadai. Mix well.
7. Add 4 cups of water and bring to a boil. Reduce the heat to low and cover the kadai with a lid.
8. Cook for 20-25 minutes or until the rice is cooked and the water has been absorbed.
9. Garnish with chopped cilantro and mint.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add vegetables such as peas, carrots, or potatoes.
- Use different spices such as cardamom, cinnamon, or cloves.
- Add nuts such as cashews or almonds.
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and prevents the rice from sticking together.
- Marinating the chicken for at least 30 minutes helps to infuse the flavors into the meat.
- Use a wooden spoon to mix the rice to prevent it from breaking.
Storage instructions:
Store the leftover 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 serving dish and garnish with chopped cilantro and mint.
Garnishes:
Chopped cilantro and mint.
Pairings:
Serve the biryani with raita (yogurt dip) and naan bread.
Suggested side dishes:
- Vegetable samosas
- Onion bhajis
- Tandoori chicken
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the water has evaporated.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Store the leftover biryani in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
The Kadai Chicken Biryani is a flavorful and aromatic dish that is spicy, savory, and slightly sweet.
Serving suggestions:
Serve the Kadai Chicken Biryani with raita (yogurt dip) and naan bread.
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Region: Indian