India > Rice > Biryani

Pakhala Biryani Recipe

Ingredients with Measurements:
- 2 cups Pakhala (cooked rice soaked in water overnight)
- 1 cup Basmati rice
- 1 lb chicken, cut into small pieces
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup yogurt
- 1/2 cup milk
- 1/4 cup ghee
- Salt to taste
- Fresh coriander leaves for garnish

Special equipment needed:
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Knife and cutting board

Step-by-step instructions:

1. Rinse the Basmati rice in cold water and soak it for 30 minutes.

2. Heat ghee in a large pot and add sliced onions. Fry until golden brown.

3. Add ginger-garlic paste and chopped tomatoes. Cook until the tomatoes are soft.

4. Add chicken pieces, cumin powder, coriander powder, garam masala powder, red chili powder, turmeric powder, and salt. Mix well and cook for 10 minutes.

5. In a mixing bowl, whisk together yogurt and milk. Add this mixture to the chicken and mix well.

6. Drain the soaked Basmati rice and add it to the pot. Mix well.

7. Add enough water to cover the rice and chicken mixture. Bring to a boil and then reduce the heat to low. Cover the pot with a lid and cook for 20 minutes.

8. Once the rice is cooked, add the soaked Pakhala to the pot. Mix well and cook for another 5 minutes.

9. Garnish with fresh coriander leaves and serve hot.


Time:
Preparation time: 30 minutes
Cooking time: 35 minutes
Temperature:
Cook on low heat
Serving size:
4-6 servings

Nutritional information:
Calories: 400
Fat: 15g
Carbohydrates: 50g
Protein: 20g

Substitutions for ingredients:
- You can use lamb or beef instead of chicken.
- You can use brown rice instead of Basmati rice.

Variations:
- You can add vegetables like carrots, peas, and potatoes to the biryani.
- You can add cashews and raisins for extra flavor.

Tips and tricks:
- Soak the Basmati rice for at least 30 minutes to ensure it cooks evenly.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- Use fresh spices for the best flavor.

Storage instructions:
Store 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 until heated through.

Presentation ideas:
Serve the biryani in a large platter and garnish with fresh coriander leaves.

Garnishes:
Fresh coriander leaves

Pairings:
Serve with raita and papad.

Suggested side dishes:
- Cucumber raita
- Papad
- Naan bread

Troubleshooting advice:
- If the biryani is too dry, add a little water and cook for a few more minutes.
- If the biryani is too wet, remove the lid and cook on high heat for a few minutes.

Food safety advice:
- Always wash your hands before handling food.
- Cook chicken to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Pakhala Biryani is a popular dish in the eastern region of India, especially in the state of Odisha. It is a fusion of two traditional dishes - Pakhala, which is a rice dish soaked in water overnight, and Biryani, which is a spicy rice dish with meat or vegetables.

Flavor profiles:
The biryani has a spicy and tangy flavor with a hint of sweetness from the Pakhala.

Serving suggestions:
Serve the biryani with raita and papad for a complete meal.

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Region: Indian

Taste: Spicy, Tangy, Savory, Aromatic, Rich