Ingredients with Measurements:
- 2 cups of basmati rice
- 4 cups of water
- 1 cup of coconut milk
- 2 tablespoons of ghee
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 1 bay leaf
- 1 onion, chopped
- 1 tomato, chopped
- 1 teaspoon of ginger paste
- 1 teaspoon of garlic paste
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1 teaspoon of cumin powder
- 1 teaspoon of garam masala powder
- Salt to taste
- 1 cup of mixed vegetables (carrots, beans, peas)
- 1 cup of chopped spinach
- 1 cup of grated coconut
- 2 green chilies
- 1 teaspoon of mustard seeds
- 1 teaspoon of urad dal
- Curry leaves
Special equipment needed:
- Pressure cooker
- Large pot with lid
- Blender
Step-by-step instructions:
1. Rinse the basmati rice in cold water and soak it for 30 minutes.
2. In a pressure cooker, heat 2 tablespoons of ghee and add cinnamon stick, cardamom pods, cloves, and bay leaf. Fry for a minute.
3. Add chopped onions and sauté until they turn translucent.
4. Add chopped tomatoes, ginger paste, garlic paste, red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Fry until the tomatoes are soft.
5. Add mixed vegetables and spinach. Mix well.
6. Add 1 cup of coconut milk and 2 cups of water. Mix well.
7. Drain the soaked rice and add it to the pressure cooker. Mix well.
8. Close the pressure cooker and cook for 2 whistles on medium heat.
9. Meanwhile, in a blender, add grated coconut, green chilies, and a little water. Blend until it becomes a smooth paste.
10. In a pan, heat 1 tablespoon of ghee and add mustard seeds, urad dal, and curry leaves. Fry until the mustard seeds splutter.
11. Add the coconut paste to the pan and fry for a minute.
12. Add the coconut mixture to the cooked biryani and mix well.
13. Serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 55g
Protein: 7g
Substitutions for ingredients:
- You can use any vegetables of your choice.
- You can use vegetable oil instead of ghee.
- You can use canned coconut milk instead of fresh coconut milk.
Variations:
- You can add paneer or tofu to the biryani.
- You can add cashews and raisins for extra flavor.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use fresh coconut milk for better taste.
- Adjust the spices according to your taste.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on the stovetop with a little water.
Presentation ideas:
Serve the biryani in a large bowl or on a platter.
Garnishes:
Garnish with chopped coriander leaves and fried onions.
Pairings:
Serve with raita and papad.
Suggested side dishes:
Serve with a side of salad or pickle.
Troubleshooting advice:
- If the biryani is too dry, add a little water and mix well.
- If the biryani is too wet, cook it for a few more minutes until the water evaporates.
Food safety advice:
- Wash the vegetables thoroughly before using them.
- Use fresh ingredients.
Food history:
Molagoottal Biryani is a traditional South Indian dish that originated in Tamil Nadu.
Flavor profiles:
The biryani is spicy and flavorful with a hint of coconut.
Serving suggestions:
Serve the biryani as a main course for lunch or dinner.
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Region: Indian