Ingredients with Measurements:
- 2 cups basmati rice
- 2 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 2 cups vegetable broth
- 1/2 cup frozen peas
- 1/2 cup cashews
- 1/4 cup raisins
- 1/4 cup chopped fresh cilantro
- Salt to taste
Special Equipment Needed:
- Large pot
- Frying pan
Step-by-Step Instructions:
1. In a large pot, bring 2 cups of water to a boil. Add the basmati rice and cook for 10-12 minutes, or until the rice is cooked through. Drain and set aside.
2. Heat the vegetable oil in a large frying pan over medium heat. Add the cumin seeds and cook for 1 minute.
3. Add the onions and garlic and cook for 3-4 minutes, or until the onions are softened.
4. Add the ginger, turmeric, coriander, garam masala, chili powder, cardamom, cinnamon, nutmeg, cloves, and black pepper and cook for 1 minute.
5. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
6. Add the cooked rice, peas, cashews, raisins, and cilantro and stir to combine. Simmer for 5 minutes.
7. Season with salt to taste.
Time:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 456
Fat: 13g
Carbohydrates: 66g
Protein: 11g
Substitutions for Ingredients
- Vegetable oil can be substituted with olive oil or coconut oil.
- Vegetable broth can be substituted with chicken broth or water.
- Frozen peas can be substituted with fresh peas.
- Cashews can be substituted with almonds or walnuts.
- Raisins can be substituted with dried cranberries or dates.
- Fresh cilantro can be substituted with fresh parsley.
Variations:
- For a vegan version, omit the cashews and substitute the vegetable broth with vegan broth.
- For a spicier version, add more chili powder or red pepper flakes.
- For a milder version, reduce the amount of chili powder or omit it altogether.
Tips and Tricks:
- To ensure the rice is cooked through, be sure to cook it for the full 10-12 minutes.
- To prevent the rice from sticking to the bottom of the pot, be sure to stir it occasionally while cooking.
- To add more flavor to the dish, try adding some fresh herbs such as basil or oregano.
Storage Instructions:
Kitcha Biryani can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating Instructions:
Kitcha Biryani can be reheated in the microwave or on the stovetop.
Presentation Ideas:
Kitcha Biryani can be served in a large bowl with a side of raita or yogurt.
Garnishes:
Kitcha Biryani can be garnished with fresh cilantro, chopped cashews, and raisins.
Pairings:
Kitcha Biryani pairs well with a variety of dishes such as curries, dals, and raitas.
Suggested Side Dishes:
Kitcha Biryani can be served with a variety of side dishes such as raita, papadums, and chutneys.
Troubleshooting Advice:
If the rice is not cooked through, be sure to add more liquid and cook for an additional 5 minutes.
Food Safety Advice:
Be sure to store Kitcha Biryani in an airtight container in the refrigerator and consume within 4 days.
Food History:
Kitcha Biryani is a traditional Indian dish that dates back to the 16th century. It is a combination of rice, spices, and vegetables that is cooked together in one pot.
Flavor Profiles:
Kitcha Biryani has a savory, spicy, and slightly sweet flavor.
Serving Suggestions:
Kitcha Biryani can be served as a main course or as a side dish.
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Region: Indian