Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 2 tablespoons vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 cups mixed vegetables (carrots, peas, green beans, potatoes)
- 1/2 cup raisins
- 1/2 cup cashews
- 1/4 cup fresh cilantro, chopped
Special Equipment Needed:
- Large pot with lid
- Skillet
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked rice and cook for 10-12 minutes, or until the rice is cooked through. Drain the rice and set aside.
3. In a skillet, heat the vegetable oil over medium heat. Add the diced onion and cook until translucent.
4. Add the minced garlic and grated ginger to the skillet and cook for 1-2 minutes, or until fragrant.
5. Add the cumin seeds, coriander powder, turmeric powder, garam masala, and salt to the skillet. Cook for 1-2 minutes, or until the spices are fragrant.
6. Add the mixed vegetables to the skillet and cook for 5-7 minutes, or until the vegetables are tender.
7. Add the raisins and cashews to the skillet and cook for 1-2 minutes, or until the raisins are plump and the cashews are toasted.
8. Add the cooked rice to the skillet and stir until the rice is coated in the vegetable and spice mixture.
9. Garnish the biryani with fresh cilantro.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
N/A
Serving size:
6 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 7g
Sodium: 400mg
Fiber: 4g
Substitutions for ingredients:
- Use any type of rice instead of basmati rice.
- Use any type of oil instead of vegetable oil.
- Use any type of mixed vegetables instead of carrots, peas, green beans, and potatoes.
- Use any type of dried fruit instead of raisins.
- Use any type of nuts instead of cashews.
- Use any type of fresh herbs instead of cilantro.
Variations:
- Add cooked chicken, shrimp, or tofu to the biryani for added protein.
- Use different spices, such as cinnamon or cardamom, for a different flavor profile.
- Add a dollop of yogurt or chutney on top of the biryani for added flavor.
Tips and Tricks:
- Soaking the rice before cooking helps to remove excess starch and results in fluffier rice.
- Use a fork to fluff the rice after cooking to prevent clumping.
- Toasting the cashews before adding them to the biryani adds extra flavor and crunch.
Storage Instructions:
Store leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the biryani in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the biryani in a large serving dish and garnish with fresh cilantro.
Garnishes:
Fresh cilantro
Pairings:
- Serve the biryani with naan bread or pita bread.
- Serve the biryani with a side salad or roasted vegetables.
Suggested Side Dishes:
Naan bread, pita bread, side salad, roasted vegetables
Troubleshooting Advice:
- If the rice is too dry, add a splash of water or vegetable broth to the skillet.
- If the rice is too wet, cook it for a few more minutes to evaporate any excess liquid.
Food Safety Advice:
- Make sure to cook the rice and vegetables thoroughly to prevent foodborne illness.
- Store leftover biryani in the refrigerator within 2 hours of cooking.
Food History:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is typically made with rice, spices, and meat or vegetables.
Flavor Profiles:
Spicy, savory, aromatic
Serving Suggestions:
Serve the biryani as a main dish for lunch or dinner.
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