Ingredients with Measurements:
- 2 cups basmati rice
- 500 grams chicken, cut into small pieces
- 1 cup yogurt
- 1/2 cup milk
- 1/2 cup ghee
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- Salt to taste
- 1/2 cup kunda (a sweet, milk-based dessert)
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 mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt. Mix well and marinate for at least 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the chopped tomatoes and cook until they are soft and mushy.
5. Add the marinated chicken and cook until the chicken is browned on all sides.
6. Add the kunda and milk. Mix well and cook for 5 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add enough water to cover the rice by about an inch. Bring to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the rice is cooked through.
10. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 45 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 500
Fat per serving: 20g
Carbohydrates per serving: 60g
Protein per serving: 20g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Kunda can be substituted with condensed milk or evaporated milk.
Variations:
- Vegetarian version: Substitute chicken with paneer or mixed vegetables.
- Spicy version: Increase the amount of red chili powder and garam masala powder.
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and ensures that the rice cooks evenly.
- Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Kunda Biryani in a large serving dish with fresh cilantro leaves and sliced lemons on top.
Garnishes:
Fresh cilantro leaves and sliced lemons.
Pairings:
- Raita (a yogurt-based side dish)
- Papadum (a crispy Indian flatbread)
- Mango chutney
Suggested side dishes:
- Mixed vegetable curry
- Aloo gobi (potato and cauliflower curry)
- Saag paneer (spinach and cheese curry)
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes to allow the excess moisture to evaporate.
Food safety advice:
- Make sure to cook the chicken thoroughly to prevent foodborne illness.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kunda Biryani is a traditional Indian dish that originated in the state of Uttar Pradesh. It is a fusion of two popular dishes: biryani and kunda, a sweet, milk-based dessert.
Flavor profiles:
Kunda Biryani is a savory and slightly sweet dish with a complex blend of spices and a creamy texture.
Serving suggestions:
Serve the Kunda Biryani with a side of raita and papadum for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian