Ingredients with Measurements:
- 2 cups basmati rice
- 500g boneless chicken
- 1 cup yogurt
- 2 onions, sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1/2 cup milk
- 1/2 cup ghee
- 1/2 cup fried onions
- 1/4 cup chopped mint leaves
- 1/4 cup chopped coriander leaves
- 1/4 cup raisins
- 1/4 cup cashews
Special Equipment Needed:
- Large pot with lid
- Mixing bowl
- Skillet
- Oven
Step-by-Step Instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes.
2. In a mixing bowl, add yogurt, ginger paste, garlic paste, red chili powder, turmeric powder, garam masala powder, cumin powder, coriander powder, and salt. Mix well.
3. Add the boneless chicken to the yogurt mixture and marinate for 1 hour.
4. In a skillet, heat ghee and fry the sliced onions until golden brown. Remove the onions and set aside.
5. In the same skillet, add the marinated chicken and cook until tender.
6. Preheat the oven to 350°F.
7. In a large pot, boil water and add the soaked basmati rice. Cook until the rice is 3/4th done.
8. Drain the rice and spread half of it in the pot.
9. Add the cooked chicken on top of the rice.
10. Add the remaining rice on top of the chicken.
11. Pour milk on top of the rice.
12. Add fried onions, mint leaves, coriander leaves, raisins, and cashews on top of the rice.
13. Cover the pot with a lid and place it in the preheated oven.
14. Bake for 30 minutes.
15. Remove from the oven and let it rest for 10 minutes.
16. Serve hot.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 600
Fat: 25g
Protein: 30g
Carbohydrates: 65g
Fiber: 2g
Sugar: 5g
Sodium: 500mg
Substitutions for ingredients:
- Boneless chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil.
- Cashews and raisins can be substituted with almonds and dried apricots.
Variations:
- Vegetarian biryani can be made by substituting chicken with vegetables like carrots, peas, and potatoes.
- Egg biryani can be made by adding boiled eggs to the biryani.
Tips and Tricks:
- Soaking the basmati rice for 30 minutes helps in cooking the rice evenly.
- Marinating the chicken for 1 hour enhances the flavor.
- Adding fried onions, mint leaves, coriander leaves, raisins, and cashews on top of the rice adds texture and flavor to the biryani.
Storage Instructions:
Leftover biryani can be stored 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 chopped coriander leaves and fried onions.
Garnishes:
Chopped coriander leaves and fried onions.
Pairings:
Serve the biryani with raita, a yogurt-based side dish.
Suggested Side Dishes:
- Raita
- Papadums
- Naan bread
Troubleshooting Advice:
- If the biryani is too dry, add a little water or chicken broth and mix well.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes.
Food Safety Advice:
- Make sure the chicken is cooked thoroughly before adding it to the biryani.
- Store leftover biryani in the refrigerator within 2 hours of cooking.
Food History:
Mughlai biryani is a popular dish in India and Pakistan. It originated in the Mughal Empire and is known for its rich flavors and fragrant spices.
Flavor Profiles:
Mughlai biryani is a savory and aromatic dish with a blend of spices and herbs. It has a slightly sweet and nutty flavor from the addition of raisins and cashews.
Serving Suggestions:
Serve the biryani as a main course for lunch or dinner. It can also be served at special occasions like weddings and festivals.
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