Ingredients with Measurements:
- 1 cup basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp ghee
- 1 onion, sliced
- 1 cup water
- 1/4 cup raisins
- 1/4 cup cashews
- 1/4 cup chopped cilantro
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. In a mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, garam masala powder, red chili powder, and salt. Mix well and marinate for 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onion and sauté until golden brown.
4. Add the marinated chicken to the pot and cook for 10 minutes.
5. Drain the soaked rice and add it to the pot. Stir well to combine.
6. Add water and bring to a boil. Reduce heat to low, cover the pot with a lid, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed.
7. In a skillet, toast the raisins and cashews until golden brown.
8. Once the biryani is cooked, garnish with toasted raisins, cashews, and chopped cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 55g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Raisins and cashews can be substituted with almonds or pistachios.
Variations:
- Add vegetables such as carrots, peas, and potatoes to the biryani.
- Use different spices such as cardamom, cinnamon, and cloves for a different flavor.
Tips and tricks:
- Soak the rice before cooking to ensure it cooks evenly.
- Use a non-stick pot to prevent the biryani from sticking to the bottom.
- Adjust the amount of spices to your liking.
Storage instructions:
Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on the stovetop with a little bit of water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large platter and garnish with chopped cilantro and toasted nuts.
Garnishes:
Toasted raisins, cashews, and chopped cilantro.
Pairings:
Serve with raita, a yogurt-based side dish.
Suggested side dishes:
Naan bread, samosas, or pakoras.
Troubleshooting advice:
- If the biryani is too dry, add a little bit of water and stir well.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Ledikeni Biryani is a popular dish from the Indian state of West Bengal. It is a fusion of the traditional biryani with the local sweet, Ledikeni.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with raita and naan bread.
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Region: Indian