Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 onion, thinly sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 bay leaves
- 4 cloves
- 4 green cardamom pods
- 1 cinnamon stick
- 2 tbsp ghee
- Salt to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the basmati rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a mixing bowl, combine the chicken, yogurt, ginger paste, garlic paste, biryani masala, turmeric powder, red chili powder, and salt. Mix well and let marinate for 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the bay leaves, cloves, green cardamom pods, and cinnamon stick. Cook for 1-2 minutes until fragrant.
4. Add the sliced onion and cook until golden brown.
5. Add the marinated chicken and cook for 5-7 minutes until the chicken is browned.
6. Drain the soaked rice and add it to the pot. Stir well to combine.
7. Add 4 cups of water and bring to a boil. Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes until the rice is tender and the water has been absorbed.
8. Remove the pot from the heat and let it sit for 5 minutes.
9. Fluff the rice with a fork and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 60g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Biryani masala can be substituted with garam masala.
Variations:
- Vegetables such as potatoes, carrots, and peas can be added to the biryani.
- Raisins and cashews can be added for a sweet and nutty flavor.
Tips and tricks:
- Soaking the rice in cold water helps to remove excess starch and ensures that the rice cooks evenly.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Fluff the rice with a fork to prevent it from becoming mushy.
Storage instructions:
Leftover biryani 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 heat in the microwave for 2-3 minutes until heated through.
Presentation ideas:
Serve the biryani in a large platter and garnish with fresh cilantro and sliced lemons.
Garnishes:
Fresh cilantro and sliced lemons.
Pairings:
- Raita (yogurt dip)
- Naan bread
- Papadum (crispy lentil crackers)
Suggested side dishes:
- Vegetable samosas
- Onion bhaji (fried onion fritters)
- Tandoori chicken
Troubleshooting advice:
- If the rice is too dry, add a splash of water and cook for an additional 5 minutes.
- If the rice is too wet, remove the lid and cook for an additional 5 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice-based dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
Murtarat biryani is a spicy and flavorful dish that is made with a blend of aromatic spices and tender chicken.
Serving suggestions:
Serve murtarat biryani as a main dish for lunch or dinner. It is also a great dish to serve for special occasions and gatherings.
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Region: Indian