Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp salt
- 1 cup plain yogurt
- 1/2 cup raisins
- 1/2 cup cashews
- 1/4 cup fresh cilantro, chopped
Special Equipment Needed:
- Large pot with lid
- Skillet
- Mixing bowl
Step-by-Step Instructions:
1. Rinse the rice in cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice and stir. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
2. In a skillet, heat 2 tbsp of vegetable oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute.
3. Add the chicken to the skillet and cook until browned on all sides, about 5-7 minutes.
4. Add the ground cumin, coriander, turmeric, garam masala, and salt to the skillet. Stir to combine and cook for another minute.
5. In a mixing bowl, whisk together the plain yogurt and 1/2 cup of water. Pour the yogurt mixture over the chicken in the skillet. Bring to a simmer and cook for 10-15 minutes, or until the chicken is cooked through.
6. Add the raisins and cashews to the skillet and stir to combine.
7. To assemble the biryani, spoon half of the cooked rice into a large serving dish. Top with the chicken mixture. Spoon the remaining rice over the chicken.
8. Cover the dish with foil and bake in a preheated oven at 350°F for 20-25 minutes, or until heated through.
9. Garnish with fresh cilantro before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Bake at 350°F
Serving size:
4-6 servings
Nutritional information:
Calories: 478
Fat: 17g
Carbohydrates: 59g
Protein: 23g
Sodium: 660mg
Sugar: 14g
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb
- Raisins can be substituted with dried cranberries or chopped apricots
- Cashews can be substituted with almonds or pistachios
Variations:
- Add diced potatoes to the chicken mixture for extra texture and flavor
- Use different spices, such as cinnamon or cardamom, to customize the dish to your taste
- Add a layer of sliced hard-boiled eggs on top of the chicken mixture before adding the remaining rice
Tips and Tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming sticky
- Use a heavy-bottomed pot to prevent the rice from burning on the bottom
- Toast the cashews in a dry skillet before adding them to the dish for extra flavor
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the biryani in a large serving dish with fresh cilantro sprinkled on top.
Garnishes:
Fresh cilantro
Pairings:
- Naan bread
- Raita (yogurt-based dip)
- Mango chutney
Suggested Side Dishes:
- Roasted vegetables
- Lentil soup
- Cucumber salad
Troubleshooting Advice:
- If the rice is too dry, add a splash of water and stir to combine.
- If the chicken is too dry, add a bit more yogurt or water to the skillet.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Biryani is a popular rice dish that originated in the Indian subcontinent. It is typically made with meat, vegetables, and spices, and is often served during special occasions and festivals.
Flavor Profiles:
Spicy, savory, slightly sweet
Serving Suggestions:
Serve with naan bread and a side of raita for a complete meal.
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Region: Malaysian