Ingredients with Measurements:
- 2 cups basmati rice
- 500g prawns, peeled and deveined
- 1 cup mixed nuts (cashews, almonds, and pistachios)
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt, to taste
- 4 cups water
- 1/4 cup ghee or clarified butter
- Fresh coriander leaves, chopped (for garnish)
Special equipment needed:
- Large pot with lid
- Skillet or frying pan
- Mixing bowl
- Wooden spoon or spatula
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in cold water for 30 minutes.
2. In a skillet or frying pan, toast the mixed nuts until lightly browned. Remove from heat and set aside.
3. In a large pot, heat the ghee or clarified butter over medium heat. Add the cumin seeds and fry until fragrant.
4. Add the sliced onions and fry until golden brown.
5. Add the ginger-garlic paste and fry for 1-2 minutes.
6. Add the chopped tomatoes and fry until they are soft and pulpy.
7. Add the prawns and fry for 2-3 minutes.
8. Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Mix well.
9. Add the plain yogurt and mix well.
10. Drain the soaked rice and add it to the pot. Mix well.
11. Add 4 cups of water and bring to a boil.
12. Reduce the heat to low, cover the pot with a lid, and simmer for 20-25 minutes or until the rice is cooked and the water has been absorbed.
13. Once the rice is cooked, remove the pot from heat and let it sit for 5 minutes.
14. Fluff the rice with a fork and transfer it to a serving dish.
15. Garnish with toasted nuts and chopped fresh coriander leaves.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for frying and low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 15g
Protein: 25g
Carbohydrates: 55g
Fiber: 2g
Sodium: 500mg
Substitutions for ingredients:
- You can use any type of nuts you prefer.
- You can substitute prawns with chicken or lamb.
Variations:
- You can add vegetables like carrots, peas, and bell peppers to the biryani.
- You can add raisins or dried apricots for a sweet and tangy flavor.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and ensures that the rice cooks evenly.
- Toasting the nuts before adding them to the biryani enhances their flavor and adds a crunchy texture.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
Storage instructions:
- Store any 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 splash of water to prevent it from drying out.
Presentation ideas:
- Serve the biryani in a large serving dish and garnish with fresh coriander leaves and toasted nuts.
Garnishes:
- Fresh coriander leaves and toasted nuts.
Pairings:
- Serve the biryani with raita (a yogurt-based side dish) and papadums (thin, crispy Indian crackers).
Suggested side dishes:
- Raita (yogurt-based side dish)
- Papadums (thin, crispy Indian crackers)
- Naan bread (Indian flatbread)
Troubleshooting advice:
- If the biryani is too dry, add a splash of water and mix well.
- If the biryani is too wet, remove the lid and let it cook for a few more minutes until the water has been absorbed.
Food safety advice:
- Make sure to cook the prawns thoroughly to prevent any foodborne illnesses.
- Store any leftover biryani in the refrigerator and consume within 3 days.
Food history:
- Biryani is a popular Indian dish that originated in the Mughal Empire. It is a rice-based dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
- This prawn biryani is spicy, savory, and nutty.
Serving suggestions:
- Serve the prawn biryani with raita, papadums, and naan bread for a complete Indian meal.
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Region: Indian