Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs chicken (bone-in, skinless)
- 1 cup yogurt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 cup oil
- 2 onions (sliced)
- 2 tbsp ginger-garlic paste
- 1 cup tomato puree
- 1/2 cup mint leaves (chopped)
- 1/2 cup cilantro leaves (chopped)
- 1/2 cup fried onions
- 1/2 cup raisins
- 1/2 cup cashews
- 1/2 cup almonds
- 1/2 cup dried apricots
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
Special Equipment Needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Colander
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water and soak it in water for 30 minutes.
2. In a mixing bowl, combine the chicken, yogurt, turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Mix well and let it marinate for 30 minutes.
3. In a large pot, heat the oil over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the ginger-garlic paste and sauté for 1 minute.
5. Add the marinated chicken and sauté for 10 minutes or until the chicken is cooked through.
6. Add the tomato puree, mint leaves, and cilantro leaves. 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 1 inch. Bring it to a boil.
9. Reduce the heat to low and cover the pot with a lid. Cook for 20 minutes or until the rice is cooked through.
10. In a skillet, toast the cashews, almonds, and dried fruits until lightly browned.
11. Serve the biryani hot, garnished with fried onions, toasted nuts and fruits, and pomegranate seeds.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing, low heat for cooking the biryani
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 550
Fat: 25g
Carbohydrates: 60g
Protein: 25g
Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use any dried fruits and nuts of your choice.
Variations:
- You can add vegetables like carrots, peas, and potatoes to the biryani.
- You can make a vegetarian version of this biryani by using paneer or tofu instead of chicken.
Tips and Tricks:
- Soaking the rice before cooking helps to make it fluffy.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- You can add a pinch of saffron to the rice for a more aromatic flavor.
Storage Instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the biryani, add a splash of water and microwave it for 2-3 minutes or until heated through.
Presentation Ideas:
Serve the biryani in a large serving dish and garnish it with fried onions, toasted nuts and fruits, and pomegranate seeds.
Garnishes:
Fried onions, toasted nuts and fruits, and pomegranate seeds.
Pairings:
Serve the biryani with raita (yogurt dip) and papadums (crispy lentil crackers).
Suggested Side Dishes:
- Cucumber raita
- Mixed vegetable curry
- Naan bread
Troubleshooting Advice:
- If the biryani is too dry, add a splash of water and mix well.
- If the biryani is too wet, cook it uncovered for a few more minutes to evaporate the excess liquid.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftover biryani in the refrigerator and consume within 3 days.
Food History:
Lavangi Biryani is a popular dish from the Indian state of Maharashtra. It is known for its spicy and aromatic flavor.
Flavor Profiles:
Spicy, aromatic, and slightly sweet.
Serving Suggestions:
Serve the biryani hot with raita and papadums.
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Region: Indian