Ingredients with Measurements:
- 2 cups organic basmati rice
- 4 cups water
- 2 tablespoons organic ghee
- 1 organic onion, chopped
- 2 organic carrots, chopped
- 1 organic bell pepper, chopped
- 1 organic zucchini, chopped
- 1 cup organic green beans, trimmed and cut into 1-inch pieces
- 1 cup organic peas
- 1 tablespoon organic ginger, grated
- 1 tablespoon organic garlic, minced
- 1 tablespoon organic cumin seeds
- 1 tablespoon organic coriander powder
- 1 tablespoon organic garam masala
- 1 teaspoon organic turmeric powder
- 1 teaspoon organic red chili powder
- 1 organic cinnamon stick
- 4 organic cardamom pods
- 2 organic bay leaves
- Salt to taste
- 1/4 cup organic cilantro, chopped
- 1/4 cup organic mint leaves, chopped
- 1/4 cup organic cashews, chopped
Special equipment needed:
- Large pot with lid
- Skillet with lid
- Mixing spoon
Step-by-step instructions:
1. Rinse the 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 salt to taste. Cook the rice until it is 80% done. Drain the water and set aside.
3. In a skillet, heat 2 tablespoons of ghee over medium heat. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaves. Fry for 1 minute.
4. Add the chopped onion, ginger, and garlic. Fry until the onion is translucent.
5. Add the chopped vegetables, coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Mix well and cook for 5 minutes.
6. Add the cooked rice to the skillet. Mix well and cook for 5 minutes.
7. Add the chopped cilantro, mint leaves, and cashews. Mix well.
8. Cover the skillet with a lid and cook on low heat for 10 minutes.
9. Turn off the heat and let the biryani rest for 5 minutes.
10. Serve hot with raita or plain yogurt.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
Cook on medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Total fat: 10g
Saturated fat: 3g
Cholesterol: 10mg
Sodium: 200mg
Total carbohydrates: 60g
Dietary fiber: 8g
Sugar: 8g
Protein: 10g
Substitutions for ingredients:
- You can use any organic vegetables of your choice.
- You can use coconut oil instead of ghee.
- You can use almonds instead of cashews.
Variations:
- You can add organic tofu or paneer for extra protein.
- You can add organic raisins for sweetness.
- You can add organic saffron for flavor and color.
Tips and tricks:
- Soak the rice for 30 minutes to ensure even cooking.
- Use a non-stick skillet to prevent the rice from sticking to the bottom.
- Use organic ingredients for the best flavor and health benefits.
Storage instructions:
Store the 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 hot.
Presentation ideas:
Serve the biryani in a large bowl or platter. Garnish with chopped cilantro and mint leaves.
Garnishes:
Chopped cilantro and mint leaves.
Pairings:
Serve the biryani with raita or plain yogurt.
Suggested side dishes:
Serve the biryani with naan bread or pappadums.
Troubleshooting advice:
- If the rice is too dry, add a little water or vegetable broth.
- If the rice is too wet, cook it for a few more minutes on low heat.
Food safety advice:
- Wash all vegetables thoroughly before use.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Biryani is a South Asian dish that originated in the Indian subcontinent. It is a mixed rice dish that is typically made with spices, vegetables, and meat.
Flavor profiles:
The biryani has a spicy and aromatic flavor with a hint of sweetness from the vegetables.
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner.
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Region: Indian