Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb. boneless chicken, cut into small pieces
- 1 cup yogurt
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 tbsp. ginger-garlic paste
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. cumin powder
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 1/2 cup mint leaves, chopped
- 1/2 cup cilantro leaves, chopped
- 4 tbsp. ghee
- Salt to taste
- 4 cups water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- 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 mixing bowl, combine the chicken, yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, mint leaves, cilantro leaves, and salt. Mix well and marinate for 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onions and sauté until golden brown.
4. Add the marinated chicken and cook for 10 minutes or until the chicken is cooked through.
5. Add the chopped tomatoes and cook for 5 minutes.
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, cover the pot, and simmer for 20 minutes or until the rice is cooked and the water has been absorbed.
8. Turn off the heat and let the biryani rest for 10 minutes.
9. Fluff the rice with a wooden spoon and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 12g
Carbohydrates per serving: 60g
Protein per serving: 25g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Mint leaves and cilantro leaves can be substituted with parsley or basil.
Variations:
- Add vegetables such as carrots, peas, and potatoes to the biryani.
- Use shrimp instead of chicken.
- Make a vegetarian version by using paneer or tofu instead of chicken.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure that it cooks evenly.
- Use a heavy-bottomed pot to prevent the biryani from sticking to the bottom.
- Add a pinch of saffron to the water for a fragrant and colorful biryani.
Storage instructions:
Leftover biryani can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the biryani, place it in a microwave-safe dish and microwave on high for 2-3 minutes or until heated through.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with chopped cilantro leaves and fried onions.
Garnishes:
Chopped cilantro leaves and fried onions.
Pairings:
Serve the biryani with raita, a yogurt-based side dish, and naan bread.
Suggested side dishes:
Raita, naan bread, and cucumber salad.
Troubleshooting advice:
- If the biryani is too dry, add a splash of water and stir well.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess water.
Food safety advice:
- Make sure the chicken is cooked through before serving.
- Store leftover biryani in the refrigerator and consume within 3 days.
Food history:
Biryani is a popular rice dish that originated in the Indian subcontinent. It is believed to have been introduced by the Mughals in the 16th century.
Flavor profiles:
The padduni biryani is a spicy and flavorful dish that combines the aromatic flavors of basmati rice, chicken, and a blend of Indian spices.
Serving suggestions:
Serve the padduni biryani as a main course 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