Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb chicken, cut into small pieces
- 1 cup plain yogurt
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup ghee
- 1/2 cup lyangcha (Bengali sweet)
Special Equipment Needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Colander
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-garlic paste, cumin powder, coriander powder, turmeric powder, red chili powder, garam masala powder, and salt. Mix well and marinate for at least 30 minutes.
3. In a large pot, bring 6 cups of water to a boil. Add the soaked rice and cook for 8-10 minutes or until the rice is 70% cooked. Drain the rice in a colander.
4. In a skillet, heat the vegetable oil and ghee over medium heat. Add the sliced onion and fry until golden brown. Add the marinated chicken and fry for 5-7 minutes.
5. Add the chopped tomatoes and green chilies to the skillet. Cook for 5-7 minutes or until the tomatoes are soft and the chicken is cooked through.
6. Preheat the oven to 350°F.
7. In a large oven-safe dish, layer half of the rice at the bottom. Sprinkle half of the lyangcha on top of the rice. Add the chicken mixture on top of the lyangcha. Layer the remaining rice on top of the chicken mixture. Sprinkle the remaining lyangcha on top of the rice.
8. Cover the dish with foil and bake in the preheated oven for 20-25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown.
Time:
Preparation time: 45 minutes
Cooking time: 45 minutes
Temperature:
Preheat oven to 350°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 600
Fat: 30g
Carbohydrates: 50g
Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Lyangcha can be substituted with any other Bengali sweet.
Variations:
- Add vegetables like carrots, peas, and potatoes to the chicken mixture.
- Use biryani masala instead of individual spices.
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 pinch of saffron to the rice for added flavor and color.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or oven until heated through.
Presentation Ideas:
Serve the Lyangcha Biryani in a large serving dish with a garnish of fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
Serve with raita and papadum.
Suggested Side Dishes:
- Raita
- Papadum
- Naan bread
Troubleshooting Advice:
- If the rice is too sticky, rinse it in cold water and drain before cooking.
- If the chicken is not cooked through, add a little water and cook for a few more minutes.
Food Safety Advice:
- Always wash your hands before handling food.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Lyangcha Biryani is a fusion dish that combines the traditional Bengali sweet, lyangcha, with the popular Indian rice dish, biryani.
Flavor Profiles:
This dish is savory and slightly sweet with a hint of spice.
Serving Suggestions:
Serve Lyangcha Biryani as a main course for lunch or dinner.
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Region: Indian