India > Rice > Biryani

Kalari Biryani Recipe

Ingredients with Measurements:
- 500g Basmati rice
- 1kg Kalari cheese
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon red chili powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 cup yogurt
- 1 cup mint leaves, chopped
- 1 cup coriander leaves, chopped
- 1 tablespoon lemon juice
- 1/2 cup ghee
- Salt to taste
- 4 cups water

Special equipment needed:
- Large pot with lid
- Non-stick pan

Step-by-step instructions:

1. Wash the rice and soak it in water for 30 minutes.
2. In a non-stick pan, heat 1/4 cup of ghee and fry the sliced onions until they turn golden brown. Remove them from the pan and keep them aside.
3. In the same pan, add the ginger-garlic paste and fry for a minute. Then add the chopped tomatoes and fry until they turn soft.
4. Add the red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and fry for a minute.
5. Add the Kalari cheese and mix well. Cook for 5 minutes on medium heat. Then add the yogurt and mix well. Cook for another 5 minutes.
6. In a large pot, add 4 cups of water and bring it to a boil. Add the soaked rice and cook until it is 3/4th done. Drain the water and keep the rice aside.
7. In the same pot, spread a layer of rice at the bottom. Then add a layer of the Kalari cheese mixture. Sprinkle some fried onions, mint leaves, and coriander leaves. Repeat the layers until all the ingredients are used up. The topmost layer should be of rice.
8. Sprinkle lemon juice and the remaining ghee on top of the rice. Cover the pot with a lid and cook on low heat for 15 minutes.
9. Turn off the heat and let it rest for 10 minutes.
10. Serve hot with raita and papad.


Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 45g
Protein: 15g

Substitutions for ingredients:
- Kalari cheese can be substituted with paneer or tofu.
- Ghee can be substituted with oil or butter.

Variations:
- You can add vegetables like carrots, peas, and potatoes to the Kalari cheese mixture.
- You can add saffron to the rice for a more aromatic flavor.

Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a non-stick pan to prevent the Kalari cheese from sticking to the bottom.
- Use a heavy-bottomed pot to prevent the rice from burning.

Storage instructions:
Store the leftover Kalari Biryani in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the Kalari Biryani in a microwave or on a stove on low heat.

Presentation ideas:
Serve the Kalari Biryani in a large serving dish with some fresh coriander leaves on top.

Garnishes:
Garnish with some fried onions, mint leaves, and coriander leaves.

Pairings:
Serve with raita and papad.

Suggested side dishes:
Serve with a side of vegetable curry or dal.

Troubleshooting advice:
- If the rice is too dry, add a little water and cook for a few more minutes.
- If the Kalari cheese mixture is too dry, add a little water or yogurt.

Food safety advice:
Make sure the Kalari cheese is fresh and not expired.

Food history:
Kalari Biryani is a traditional dish from the Indian state of Kerala.

Flavor profiles:
The Kalari Biryani has a spicy and tangy flavor with a hint of sweetness from the Kalari cheese.

Serving suggestions:
Serve the Kalari Biryani as a main course for lunch or dinner.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Flavorful, Tangy