Ingredients with Measurements:
- 2 cups basmati rice
- 1 medium-sized petha (white pumpkin), peeled and diced
- 1 onion, thinly sliced
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 cup yogurt
- 1/4 cup milk
- 1/4 cup ghee
- Salt to taste
- Water as needed
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 large pot, heat ghee over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft.
6. Add diced petha, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Mix well.
7. Add yogurt and mix well. Cook for 5 minutes.
8. Drain the soaked rice and add it to the pot. Mix well.
9. Add enough water to cover the rice. Add milk and mix well.
10. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked.
11. Once the rice is cooked, turn off the heat and let it sit for 5 minutes.
12. Fluff the rice with a wooden spoon and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Cook on low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350 per serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 400mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Protein: 7g
Substitutions for ingredients:
- White pumpkin can be substituted with butternut squash or sweet potato.
Variations:
- Add fried paneer cubes for a vegetarian version.
- Add boiled chicken or lamb for a non-vegetarian version.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a heavy-bottomed pot to prevent burning.
- Use fresh yogurt for best results.
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 a stovetop with a little water.
Presentation ideas:
- Serve the biryani in a large serving dish with a garnish of chopped coriander leaves.
Garnishes:
- Chopped coriander leaves
Pairings:
- Serve with raita or cucumber salad.
Suggested side dishes:
- Naan bread or roti
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
Food safety advice:
- Use fresh ingredients and cook the biryani thoroughly.
Food history:
- Petha is a popular vegetable in North India and is often used in sweets. This biryani is a fusion of traditional biryani and petha.
Flavor profiles:
- This biryani has a sweet and spicy flavor with a hint of tanginess from the yogurt.
Serving suggestions:
- Serve hot with raita and naan bread.
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