Ingredients with Measurements:
- 1 cup basmati rice
- 1 pound prawns, peeled and deveined
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 2 green chilies, slit
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/4 cup chopped fresh coriander leaves
- 1/4 cup chopped fresh mint leaves
- 3 tablespoons ghee
- Salt to taste
- 2 cups water
Special equipment needed:
- Large pot with lid
- 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. Heat ghee in a large pot 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 sauté for a minute.
5. Add chopped tomatoes, green chilies, coriander powder, turmeric powder, red chili powder, and garam masala powder. Cook until the tomatoes are soft and mushy.
6. Add prawns and cook until they turn pink.
7. Drain the soaked rice and add it to the pot. Stir well.
8. Add 2 cups of water and salt to taste. Bring to a boil.
9. Reduce the heat to low, cover the pot with a lid, and cook for 15-20 minutes or until the rice is cooked and the water has been absorbed.
10. Turn off the heat and let the biryani rest for 10 minutes.
11. Garnish with chopped coriander leaves and mint leaves.
Time:
Preparation time: 40 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 44g
Protein: 18g
Substitutions for ingredients:
- Shrimp can be used instead of prawns.
- Vegetable oil can be used instead of ghee.
- Brown rice can be used instead of basmati rice.
Variations:
- Chicken or lamb can be used instead of prawns.
- Vegetables like potatoes, carrots, and peas can be added to make a vegetable biryani.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use fresh prawns for the best flavor.
- Adjust the spice level to your liking.
Storage instructions:
Leftover biryani can be stored 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 with fresh coriander leaves and mint leaves on top.
Garnishes:
Chopped coriander leaves and mint leaves.
Pairings:
Raita, cucumber salad, or papadum.
Suggested side dishes:
Naan bread or garlic bread.
Troubleshooting advice:
- If the biryani is too dry, add a little more water and cook for a few more minutes.
- If the biryani is too wet, remove the lid and cook on high heat until the water has evaporated.
Food safety advice:
- Make sure the prawns are cooked all the way 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.
Flavor profiles:
Spicy, aromatic, and flavorful.
Serving suggestions:
Serve the biryani with raita, cucumber salad, or papadum.
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Region: Indian