Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs lamb or beef, cut into cubes
- 1 cup plain yogurt
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 tbsp ginger paste
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 4 green cardamom pods
- 2 black cardamom pods
- 2 cinnamon sticks
- 4 cloves
- 2 bay leaves
- 2 cups water
- Salt, to taste
- Oil, for cooking
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing bowl
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak for 30 minutes. Drain and set aside.
2. In a mixing bowl, combine the yogurt, biryani masala, turmeric powder, cumin powder, coriander powder, and salt. Mix well.
3. Add the lamb or beef cubes to the yogurt mixture and marinate for at least 1 hour.
4. In a large pot, heat oil over medium-high heat. Add the sliced onions and sauté until golden brown.
5. Add the minced garlic, ginger paste, green cardamom pods, black cardamom pods, cinnamon sticks, cloves, and bay leaves. Sauté for 1-2 minutes.
6. Add the marinated meat to the pot and cook until browned on all sides.
7. Add 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 30-40 minutes or until the meat is tender.
8. In a separate skillet, heat oil over medium-high heat. Add the soaked basmati rice and sauté for 2-3 minutes.
9. Add 4 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes or until the rice is cooked.
10. Once the meat is cooked, remove the pot from heat and layer the cooked rice on top of the meat.
11. Cover the pot with a lid and place in the oven at 350°F for 10-15 minutes.
12. Remove from the oven and let sit for 5 minutes before serving.
Time:
Preparation time: 1 hour
Cooking time: 1 hour 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 18g
Protein: 25g
Carbohydrates: 45g
Fiber: 2g
Sugar: 3g
Sodium: 400mg
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or vegetables.
- Biryani masala can be substituted with garam masala.
Variations:
- Add raisins and cashews to the rice for a sweeter flavor.
- Add saffron to the rice for a more aromatic flavor.
- Use different meats or vegetables for a different flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Marinating the meat in yogurt helps to tenderize the meat and adds flavor.
- Layering the rice on top of the meat ensures that the flavors meld together and the rice absorbs the flavors of the meat.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the biryani in a microwave-safe dish and microwave for 2-3 minutes or until heated through.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with fresh cilantro and sliced tomatoes.
Garnishes:
Fresh cilantro, sliced tomatoes, and lemon wedges.
Pairings:
Serve with raita and naan bread.
Suggested side dishes:
- Cucumber raita
- Garlic naan bread
- Vegetable samosas
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the meat is too tough, cook for a little longer until tender.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 145°F to ensure that it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular dish in South Asian cuisine and is believed to have originated in the Indian subcontinent.
Flavor profiles:
Mastela biryani is a spicy and aromatic dish with flavors of biryani masala, turmeric, and cumin.
Serving suggestions:
Serve hot with raita and naan bread for a complete meal.
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Region: Indian