Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb shrimp, peeled and deveined
- 1 cup mihidana (besan boondi)
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/4 cup yogurt
- 1/4 cup chopped cilantro
- 2 tbsp oil
- Salt to taste
- Water as needed
Special equipment needed:
- Large pot with lid
- Strainer
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. Heat oil in a large pot over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until golden brown.
4. Add ginger-garlic paste and sauté for 1-2 minutes.
5. Add chopped tomatoes and cook until they are soft and mushy.
6. Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well.
7. Add shrimp and cook for 2-3 minutes until they turn pink.
8. Add mihidana and mix well.
9. Add yogurt and mix well.
10. Drain the soaked rice and add it to the pot. Mix well.
11. Add enough water to cover the rice by about 1 inch.
12. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
13. Cook for 15-20 minutes until the rice is tender and the water has been absorbed.
14. Remove from heat and let it sit for 5 minutes.
15. Fluff the rice with a fork and garnish with chopped cilantro.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 10g
Carbohydrates: 70g
Protein: 20g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or lamb.
- Mihidana can be substituted with fried onions.
Variations:
- Add vegetables like peas, carrots, and bell peppers for a vegetarian version.
- Use different spices for a different flavor profile.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a non-stick pot to prevent the rice from sticking to the bottom.
- Use fresh shrimp for the best flavor.
Storage instructions:
Store leftovers 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 in a large bowl or on individual plates.
Garnishes:
Chopped cilantro
Pairings:
- Raita
- Papadum
- Pickles
Suggested side dishes:
- Naan
- Roti
- Salad
Troubleshooting advice:
- If the rice is too dry, add a little more water and cook for a few more minutes.
- If the rice is too wet, remove the lid and cook for a few more minutes until the water has evaporated.
Food safety advice:
- Make sure the shrimp is cooked through before serving.
- Store leftovers in the refrigerator and reheat thoroughly before eating.
Food history:
Mihidana Biryani is a popular dish in the Indian state of West Bengal. It is a fusion of the traditional biryani with mihidana, which is a type of besan boondi.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with raita and papadum for a complete meal.
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Region: Indian