Ingredients with Measurements:
- 2 cups basmati rice
- 1 kg boneless chicken
- 1 cup yogurt
- 1 cup milk
- 1 cup khoya
- 1 cup fried onions
- 1/2 cup ghee
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 2 tbsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- 2 cups water
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a mixing bowl, marinate the boneless chicken with yogurt, ginger-garlic paste, biryani masala, red chili powder, turmeric powder, and salt. Keep it aside for 30 minutes.
3. In a large pot, heat ghee and fry the marinated chicken until it turns golden brown. Remove the chicken from the pot and keep it aside.
4. In the same pot, add khoya and fry it until it turns golden brown. Add milk and water to the pot and bring it to a boil.
5. Drain the soaked rice and add it to the pot. Add fried onions, chopped coriander leaves, and mint leaves to the pot. Mix everything well.
6. Add the fried chicken on top of the rice mixture. Cover the pot with a lid and cook on low heat for 20-25 minutes.
7. Once the rice is cooked, turn off the heat and let it rest for 5 minutes.
8. Serve the Khirmohan Biryani hot with raita and salad.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
6-8 people
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use canned fried onions instead of making them at home.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the biryani.
- You can add saffron to the biryani for a more fragrant flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- Use fresh spices for the best flavor.
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 bit of water.
Presentation ideas:
- Serve the biryani in a large platter and garnish it with fried onions and chopped coriander leaves.
Garnishes:
- Fried onions
- Chopped coriander leaves
Pairings:
- Raita
- Salad
Suggested side dishes:
- Naan
- Roti
Troubleshooting advice:
- If the biryani is too dry, add a little bit of water and mix well.
- If the biryani is too wet, remove the lid and cook on low heat for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store the leftover biryani in the refrigerator and reheat it properly before consuming.
Food history:
- Khirmohan Biryani is a traditional dish from the Indian state of West Bengal. It is named after a sweet called Khirmohan, which is made with khoya and sugar.
Flavor profiles:
- Spicy, fragrant, and creamy.
Serving suggestions:
- Serve the Khirmohan Biryani hot with raita and salad.
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Region: Indian