Ingredients with Measurements:
- 2 cups basmati rice
- 2 large onions, sliced
- 2 medium-sized raw mangoes, peeled and chopped
- 1 cup yogurt
- 1/2 cup oil
- 2 tbsp ghee
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp salt
- 2 cups water
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 1/2 cup fried onions
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Strainer
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 mixing bowl, whisk together the yogurt, coriander powder, red chili powder, turmeric powder, garam masala powder, and salt.
3. In a large pot, heat the oil and ghee over medium heat. Add the cumin seeds and sliced onions. Fry until the onions turn golden brown.
4. Add the chopped mangoes to the pot and cook for 5 minutes.
5. Add the yogurt mixture to the pot and cook for 5 minutes.
6. Drain the soaked rice and add it to the pot. Stir well to combine.
7. Add 2 cups of water to the pot and bring to a boil.
8. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
9. Turn off the heat and let the biryani rest for 10 minutes.
10. Fluff the rice with a fork and garnish with chopped coriander leaves, mint leaves, and fried onions.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for frying onions and mangoes, low heat for simmering biryani
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 20g
Carbohydrates: 60g
Protein: 8g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Raw mangoes can be substituted with tamarind paste or lemon juice.
- Ghee can be substituted with butter or vegetable oil.
Variations:
- Add cooked chicken or lamb to the biryani for a non-vegetarian version.
- Add chopped vegetables like carrots, peas, and potatoes for a vegetable biryani.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy.
- Use a heavy-bottomed pot to prevent burning.
- Use fresh spices for the best flavor.
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 a microwave or on the stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large serving dish with a garnish of fried onions and chopped coriander leaves.
Garnishes:
Fried onions, chopped coriander leaves, and mint leaves.
Pairings:
Serve the biryani with raita, pickle, and papad.
Suggested side dishes:
- Vegetable curry
- Chicken tikka masala
- Naan bread
Troubleshooting advice:
- If the biryani is too dry, add a little water and reheat.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
- Wash your hands before handling food.
- Cook the biryani to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Biryani is a popular rice dish that originated in the Indian subcontinent. It is believed to have been brought to India by the Mughals, who ruled the country in the 16th and 17th centuries.
Flavor profiles:
The Kairi Ka Do Pyaza Biryani has a tangy and spicy flavor with a hint of sweetness from the mangoes.
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner.
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Region: Indian