India > Rice > Biryani

Paya Biryani Recipe

Ingredients with Measurements:
- 1 kg goat trotters (paya)
- 2 cups basmati rice
- 2 onions, sliced
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 cup yogurt
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
- 4 tbsp ghee
- Salt to taste
- Water as required

Special Equipment Needed:
- Pressure cooker
- Large pot with lid
- Mixing bowl
- Wooden spoon
- Serving platter

Step-by-Step Instructions:

1. Clean the goat trotters and pressure cook them with 4 cups of water and salt for 30 minutes. Keep aside.

2. Soak the basmati rice in water for 30 minutes.

3. Heat ghee in a large pot and add cumin seeds. Once they start to splutter, add sliced onions and fry until golden brown.

4. Add ginger and garlic paste and fry for 2 minutes.

5. Add chopped tomatoes and green chilies and cook until the tomatoes are soft.

6. Add coriander powder, red chili powder, turmeric powder, and garam masala powder. Mix well and cook for 2 minutes.

7. Add yogurt and mix well. Cook for 5 minutes.

8. Add the cooked goat trotters and mix well. Cook for 10 minutes.

9. Drain the soaked rice and add it to the pot. Add 4 cups of water and salt to taste. Mix well.

10. Add chopped coriander leaves and mint leaves. Cover the pot with a lid and cook on low heat for 20 minutes or until the rice is cooked.

11. Once the rice is cooked, turn off the heat and let it rest for 10 minutes.

12. Fluff the rice with a wooden spoon and transfer it to a serving platter.


Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
4-6 people

Nutritional information:
Calories: 500
Fat: 20g
Carbohydrates: 60g
Protein: 25g

Substitutions for ingredients:
- Goat trotters can be substituted with lamb trotters or chicken feet.
- Ghee can be substituted with vegetable oil or butter.
- Basmati rice can be substituted with any long-grain rice.

Variations:
- Add boiled eggs to the biryani for extra protein.
- Use different spices to create a different flavor profile.
- Add vegetables like carrots, peas, and potatoes to make it a one-pot meal.

Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a wooden spoon to fluff the rice to prevent it from breaking.
- Adjust the spice level according to your taste.

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 with a little water to prevent it from drying out.

Presentation Ideas:
Garnish the biryani with fried onions, chopped coriander leaves, and mint leaves.

Garnishes:
Fried onions, chopped coriander leaves, and mint leaves.

Pairings:
Serve the biryani with raita and papad.

Suggested Side Dishes:
- Raita
- Papad
- Pickles

Troubleshooting Advice:
- If the biryani is too dry, add a little water and mix well.
- If the rice is undercooked, add a little water and cook for a few more minutes.

Food Safety Advice:
- Make sure the goat trotters are cleaned properly before cooking.
- Store the leftover biryani in the refrigerator within 2 hours of cooking.

Food History:
Paya Biryani is a popular dish in the Indian subcontinent and is believed to have originated in the Mughal era.

Flavor Profiles:
Spicy, savory, and aromatic.

Serving Suggestions:
Serve the biryani hot with raita and papad.

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Region: Indian

Taste: Spicy, Savory, Aromatic, Tangy, Rich