Ingredients with Measurements:
- 2 cups basmati rice
- 4 ripe bananas, sliced
- 1 cup yogurt
- 1/2 cup milk
- 1/2 cup ghee
- 1 cinnamon stick
- 4 cloves
- 4 cardamom pods
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1/2 cup cashews, chopped
- 1/2 cup raisins
- 1/2 cup fried onions
- 1/4 cup chopped coriander leaves
Special equipment needed:
- Large pot with lid
- Mixing bowl
- 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 skillet, heat the ghee over medium heat. Add the cinnamon stick, cloves, cardamom pods, bay leaf, cumin seeds, coriander seeds, and fennel seeds. Fry for 1-2 minutes until fragrant.
3. Add the sliced bananas and fry for 2-3 minutes until lightly browned. Remove from heat and set aside.
4. In a mixing bowl, whisk together the yogurt, milk, turmeric powder, red chili powder, and salt.
5. Drain the soaked rice and add it to a large pot. Add the yogurt mixture and enough water to cover the rice by 1 inch. Bring to a boil over high heat.
6. Reduce the heat to low, cover the pot with a lid, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
7. In a skillet, heat 2 tbsp of ghee over medium heat. Add the chopped cashews and fry for 1-2 minutes until lightly browned. Add the raisins and fry for another minute. Remove from heat and set aside.
8. Once the rice is cooked, fluff it with a fork. Add the fried bananas, cashews, raisins, and fried onions. Mix gently.
9. Garnish with chopped coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 8g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Ghee can be substituted with vegetable oil.
- Cashews can be substituted with almonds or pistachios.
- Raisins can be substituted with dried cranberries or apricots.
Variations:
- Add cooked chicken or lamb to make it a non-vegetarian biryani.
- Add vegetables like carrots, peas, and potatoes for a vegetable biryani.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork to prevent it from becoming mushy.
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 splash of water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large platter and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
Serve the biryani with raita, papad, and pickle.
Suggested side dishes:
Raita, papad, and pickle.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix gently.
- If the rice is too wet, remove the lid and cook for a few more minutes until the liquid is absorbed.
Food safety advice:
- Wash your hands before handling food.
- Use fresh ingredients.
- Cook the biryani to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Kelyacha Shikaran Biryani is a popular biryani recipe from the state of Maharashtra, India. It is a vegetarian biryani that is made with ripe bananas and fragrant spices.
Flavor profiles:
The biryani has a sweet and spicy flavor profile with a hint of cinnamon and cardamom.
Serving suggestions:
Serve the biryani hot with raita, papad, and pickle.
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Region: Indian