Ingredients with Measurements:
- 1 lb lamb, cut into small pieces
- 2 cups basmati rice
- 2 cups water
- 1 cup yogurt
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 1/2 cup mint leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 1/2 cup fried onions
- 1/2 cup ghee
- 1 cup colocasia, peeled and cubed
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, heat ghee over medium heat. Add cumin seeds and fry until fragrant.
3. Add sliced onions and fry until golden brown.
4. Add garlic, ginger, and green chilies. Fry for 1-2 minutes.
5. Add lamb pieces and fry until browned.
6. Add coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
7. Add yogurt, mint leaves, and cilantro leaves. Mix well.
8. Add colocasia cubes and mix well.
9. Drain the soaked rice and add it to the pot. Mix well.
10. Add water and fried onions. Mix well.
11. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked and the lamb is tender.
12. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Cook on low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 25g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Colocasia can be substituted with potatoes.
Variations:
- Add raisins and cashews for a sweeter biryani.
- Add saffron for a more fragrant biryani.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent burning.
- Add a layer of sliced tomatoes on top of the rice before cooking for added flavor.
Storage instructions:
Store 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.
Presentation ideas:
Serve the biryani in a large bowl or platter. Garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves, sliced tomatoes, and lemon wedges.
Pairings:
Serve with raita and naan bread.
Suggested side dishes:
- Cucumber raita
- Garlic naan bread
- Mango chutney
Troubleshooting advice:
- If the rice is undercooked, add a splash of water and cook for a few more minutes.
- If the biryani is too dry, add a splash of water and mix well.
Food safety advice:
Make sure the lamb is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire.
Flavor profiles:
This biryani is savory and slightly spicy with a hint of sweetness from the colocasia.
Serving suggestions:
Serve this biryani as a main dish for lunch or dinner.
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Region: Indian