Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1/2 cup kasundi sauce
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup green beans, trimmed and chopped
- 1 cup carrots, peeled and chopped
- 1 cup frozen peas
- 1/2 cup cashews
- 1/4 cup raisins
- 2 tablespoons vegetable oil
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Colander
- Skillet
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 large pot, bring 4 cups of water to a boil. Add the soaked rice and a pinch of salt. Reduce the heat to low and cover the pot. Cook for 15-20 minutes or until the rice is cooked and fluffy.
3. In a skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter.
4. Add the chopped onion and sauté until translucent.
5. Add the chopped bell peppers, green beans, and carrots. Sauté for 5-7 minutes or until the vegetables are tender.
6. Add the kasundi sauce, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
7. Add the frozen peas, cashews, and raisins. Mix well and cook for another 2-3 minutes.
8. In a mixing bowl, combine the cooked rice and the vegetable mixture. Mix well.
9. Serve hot with your choice of garnish.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Cooking temperature: Medium heat
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 450
Fat: 12g
Carbohydrates: 78g
Protein: 9g
Fiber: 6g
Substitutions for ingredients:
- You can use any vegetables of your choice in this recipe.
- You can substitute the kasundi sauce with any other spicy sauce of your choice.
Variations:
- You can add cooked chicken or shrimp to this recipe for a non-vegetarian version.
- You can add more spices or herbs to this recipe to suit your taste.
Tips and tricks:
- Soaking the rice before cooking helps to make it fluffy.
- Use a fork to fluff the rice after cooking.
- You can add a pinch of saffron to the rice for a more aromatic flavor.
Storage instructions:
- Store any leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the biryani in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the biryani in a large serving dish with a garnish of fresh cilantro or mint leaves.
Garnishes:
- Fresh cilantro or mint leaves
- Chopped nuts
Pairings:
- Serve the biryani with raita or yogurt for a cooling effect.
Suggested side dishes:
- Naan bread
- Papadums
- Chutney
Troubleshooting advice:
- If the rice is too sticky, rinse it in cold water and drain before cooking.
- If the vegetables are too dry, add a splash of water or vegetable broth.
Food safety advice:
- Make sure to cook the rice and vegetables thoroughly to avoid any foodborne illnesses.
Food history:
- Biryani is a popular rice dish that originated in the Indian subcontinent.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve the biryani as a main dish for lunch or dinner.
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Region: Indian