Ingredients with Measurements:
- 2 cups basmati rice
- 2 cups water
- 1 cup paneer, cubed
- 1 onion, sliced
- 1 tomato, chopped
- 1/2 cup green peas
- 1/4 cup cashews
- 1/4 cup raisins
- 2 tablespoons ghee
- 1 tablespoon ginger-garlic paste
- 1 tablespoon biryani masala
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 teaspoon saffron strands
- 1/4 cup milk
- 2 tablespoons chopped coriander leaves
Special equipment needed:
- Large pot with lid
- Small bowl
- Skillet
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 small bowl, soak the saffron strands in warm milk.
3. In a large pot, heat the ghee over medium heat. Add the cumin seeds and fry until fragrant.
4. Add the sliced onions and fry until golden brown.
5. Add the chopped tomatoes and green peas. Cook for 5 minutes.
6. Add the ginger-garlic paste, biryani masala, salt, turmeric powder, and red chili powder. Cook for 2 minutes.
7. Add the cubed paneer and mix well. Cook for 5 minutes.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add 2 cups of water and bring to a boil. Reduce the heat to low, cover the pot with a lid, and cook for 15 minutes.
10. In a skillet, roast the cashews and raisins until golden brown.
11. Once the rice is cooked, remove the pot from heat and let it sit for 5 minutes.
12. Fluff the rice with a fork and add the saffron milk. Mix well.
13. Garnish with roasted cashews, raisins, and chopped coriander leaves.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking the biryani
- Low heat for simmering the rice
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g
Substitutions for ingredients:
- Paneer can be substituted with tofu or chicken
- Green peas can be substituted with carrots or beans
- Cashews can be substituted with almonds or pistachios
- Biryani masala can be substituted with garam masala
Variations:
- Add vegetables like potatoes, cauliflower, or bell peppers
- Use brown rice instead of basmati rice
- Add a layer of fried onions on top of the biryani before serving
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking
- Use a heavy-bottomed pot to prevent burning
- Use fresh saffron for 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 with a splash of water to prevent drying out
Presentation ideas:
- Serve the biryani in a large serving dish with a sprinkle of chopped coriander leaves on top
Garnishes:
- Roasted cashews, raisins, and chopped coriander leaves
Pairings:
- Raita (yogurt dip)
- Papadum (crispy lentil crackers)
- Mango chutney
Suggested side dishes:
- Tandoori chicken
- Aloo gobi (potato and cauliflower curry)
- Naan bread
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well
- If the rice is too wet, remove the lid and cook for a few more minutes
Food safety advice:
- Make sure to cook the paneer and vegetables thoroughly to prevent foodborne illness
Food history:
- Biryani is a popular rice dish that originated in the Indian subcontinent and is now enjoyed worldwide
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the biryani hot with a side of raita and papadum for a complete meal
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Region: Indian