Ingredients with Measurements:
• 2 cups Basmati Rice
• 2 tablespoons Ghee
• 2 tablespoons Oil
• 1 teaspoon Cumin Seeds
• 2 Cinnamon Sticks
• 2 Bay Leaves
• 2 Cardamom Pods
• 2 Cloves
• 2 Onions, finely chopped
• 2 Green Chillies, finely chopped
• 2 tablespoons Ginger-Garlic Paste
• 2 cups Mixed Vegetables (Carrots, Beans, Peas, Potatoes)
• 2 tablespoons Coriander Powder
• 1 teaspoon Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1 teaspoon Garam Masala
• 2 tablespoons Cashew Nuts
• 2 tablespoons Raisins
• 2 tablespoons Fresh Coriander, chopped
• Salt, to taste
• 2 cups Water
• 2 tablespoons Lemon Juice
Special Equipment Needed:
• Pressure cooker
• Heavy-bottomed pan
• Spatula
Step-by-Step Instructions:
1. Heat the ghee and oil in a heavy-bottomed pan over medium heat.
2. Add the cumin seeds, cinnamon sticks, bay leaves, cardamom pods and cloves.
3. Add the onions and green chillies and sauté until the onions are golden brown.
4. Add the ginger-garlic paste and sauté for a few minutes.
5. Add the mixed vegetables and sauté for a few minutes.
6. Add the coriander powder, red chilli powder, turmeric powder and garam masala.
7. Add the cashew nuts and raisins and mix well.
8. Add the fresh coriander and salt, to taste.
9. Add the rice and mix well.
10. Add the water and lemon juice and mix well.
11. Cover the pan with a lid and cook for 10 minutes over medium heat.
12. Transfer the mixture to a pressure cooker and cook for 10 minutes.
13. Allow the pressure to release naturally.
14. Fluff the biryani with a fork and serve hot.
Time:
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 498
Fat: 15 g
Carbohydrates: 78 g
Protein: 8 g
Substitutions for Ingredients:
• Basmati Rice – Brown Rice
• Ghee – Olive Oil
• Mixed Vegetables – Cauliflower, Broccoli
• Coriander Powder – Curry Powder
• Red Chilli Powder – Cayenne Pepper
• Cashew Nuts – Almonds
• Raisins – Dried Cranberries
Variations:
• Add chicken or lamb to the biryani for a non-vegetarian version.
• Add boiled eggs to the biryani for an egg biryani.
• Add different spices to the biryani for a different flavor.
Tips and Tricks:
• Soak the rice in water for 30 minutes before cooking to make it more fluffy.
• Add a few drops of food color to the biryani for a vibrant color.
• Add a few drops of saffron to the biryani for a richer flavor.
Storage Instructions:
• The biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
• The biryani can be reheated in the microwave or in a pan over medium heat.
Presentation Ideas:
• Serve the biryani in a bowl with a dollop of ghee on top.
• Garnish the biryani with fresh coriander and fried onions.
Garnishes:
• Fried onions
• Fresh coriander
• Cashew nuts
• Raisins
Pairings:
• Raita
• Papad
• Pickles
Suggested Side Dishes:
• Salad
• Raita
• Papad
Troubleshooting Advice:
• If the biryani is too dry, add a few tablespoons of water and mix well.
• If the biryani is too spicy, add a few tablespoons of yogurt and mix well.
Food Safety Advice:
• Always wash your hands before and after handling food.
• Always use clean utensils and equipment when handling food.
• Always store cooked food in a clean and dry container.
Food History:
Biryani is a popular dish from the Indian subcontinent, made with rice and spices. It is believed to have originated in the Mughal Empire in the 16th century.
Flavor Profiles:
• Spicy
• Aromatic
• Savory
Serving Suggestions:
• Serve the biryani with raita, papad and pickles.
• Serve the biryani with a side of salad.
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