Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 cup sliced onions
- 1 cup sliced tomatoes
- 1 cup chopped cilantro
- 1 cup chopped mint leaves
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 4 tbsp ghee
- Salt to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water and soak it in water for 30 minutes.
2. In a mixing bowl, add chicken, yogurt, ginger paste, garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Mix well and marinate for 30 minutes.
3. In a skillet, heat ghee and add cumin seeds, coriander seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Fry for a minute.
4. Add onions and fry until golden brown.
5. Add tomatoes and fry until they become soft.
6. Add marinated chicken and fry for 10 minutes.
7. Add 2 cups of water and cook until the chicken is tender.
8. In a large pot, add 4 cups of water and bring it to a boil.
9. Add soaked rice and cook until it is 70% done.
10. Drain the water from the rice and keep it aside.
11. In the same pot, add half of the cooked chicken mixture.
12. Add half of the cooked rice on top of the chicken mixture.
13. Add chopped cilantro and mint leaves on top of the rice.
14. Add the remaining chicken mixture on top of the herbs.
15. Add the remaining rice on top of the chicken mixture.
16. Cover the pot with a lid and cook on low heat for 20 minutes.
17. Turn off the heat and let it sit for 10 minutes.
18. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Vegetable oil can be used instead of ghee.
- Biryani masala can be substituted with garam masala.
Variations:
- Add raisins and cashews for a sweeter taste.
- Use saffron to give the biryani a yellow color and a unique flavor.
- Add boiled eggs as a garnish.
Tips and tricks:
- Soaking the rice in water before cooking helps to remove excess starch and makes the rice fluffy.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Do not stir the biryani while cooking, as it can break the rice grains.
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 with a little water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large serving dish and garnish it with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro, mint leaves, raisins, and cashews.
Pairings:
Serve the biryani with raita, a yogurt-based side dish, and papadums, a crispy Indian snack.
Suggested side dishes:
- Raita
- Papadums
- Naan bread
- Vegetable samosas
Troubleshooting advice:
- If the biryani is too dry, add a little water and cook it for a few more minutes.
- If the biryani is too wet, remove the lid and cook it on low heat until the excess water evaporates.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Wash your hands and utensils thoroughly before and after handling raw chicken.
Food history:
Kashmiri Biryani is a popular dish in the Kashmir region of India. It is a flavorful and aromatic rice dish that is traditionally made with lamb or beef.
Flavor profiles:
The biryani has a complex flavor profile with a blend of spices such as cinnamon, cloves, and cardamom. It has a slightly sweet and spicy taste and is fragrant with the aroma of herbs like cilantro and mint.
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner. It is also a great dish to serve for special occasions and celebrations.
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