Ingredients with Measurements:
- 2 cups of basmati rice
- 1 cup of kinema (fermented soybeans)
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 cup of mixed vegetables (carrots, peas, beans, etc.)
- 1 tablespoon of ginger-garlic paste
- 1 tablespoon of biryani masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of cumin seeds
- 2 bay leaves
- 2 cinnamon sticks
- 4 cloves
- 4 green cardamom pods
- 2 tablespoons of ghee or oil
- Salt to taste
- 4 cups of water
Special equipment needed:
- Pressure cooker or a large pot with a tight-fitting lid
- Mixing bowl
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes. Drain and set aside.
2. In a mixing bowl, add the kinema, biryani masala, turmeric powder, and salt. Mix well and set aside.
3. Heat the ghee or oil in the pressure cooker or pot. Add the cumin seeds, bay leaves, cinnamon sticks, cloves, and cardamom pods. Fry for a few seconds until fragrant.
4. Add the sliced onions and fry until golden brown.
5. Add the ginger-garlic paste and fry for a minute.
6. Add the chopped tomatoes and cook until they turn mushy.
7. Add the mixed vegetables and cook for 2-3 minutes.
8. Add the kinema mixture and cook for 5-7 minutes.
9. Add the soaked and drained rice and mix well.
10. Add 4 cups of water and salt to taste. Mix well.
11. Close the pressure cooker or pot with a tight-fitting lid and cook on medium heat for 2 whistles (if using a pressure cooker) or until the rice is cooked (if using a pot).
12. Turn off the heat and let the pressure release naturally.
13. Open the lid and fluff the rice with a fork.
14. Serve hot with raita and papad.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of mixed vegetables.
- You can use any oil of your choice instead of ghee.
Variations:
- You can add fried cashews and raisins for extra flavor and texture.
- You can add saffron soaked in milk for a rich aroma and flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a tight-fitting lid to prevent steam from escaping.
- Do not overcook the rice as it will become mushy.
- Fluff the rice with a fork to separate the 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 a microwave or on a stovetop with a little water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large platter or bowl with a garnish of fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
Raita, papad, and pickle
Suggested side dishes:
- Vegetable salad
- Boondi raita
- Cucumber raita
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, add a little lemon juice and mix well.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them.
- Use fresh and good quality ingredients.
Food history:
Kinema Biryani is a popular dish from the Northeastern region of India, particularly in Sikkim and Darjeeling. Kinema is a fermented soybean dish that is rich in protein and is a staple food in the region.
Flavor profiles:
The biryani has a rich and aromatic flavor with a hint of tanginess from the tomatoes and a subtle spiciness from the biryani masala.
Serving suggestions:
Serve the biryani hot with raita and papad for a complete meal.
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Region: Nepali