Ingredients with Measurements:
- 1 kg ground beef (Qeema)
- 2 cups basmati rice
- 2 onions, sliced
- 3 tomatoes, chopped
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- Salt to taste
- 4 tablespoons oil
- 4 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Large pot with lid
- Non-stick pan
- Mixing bowl
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes. Drain the water and set aside.
2. In a large pot, heat the oil and add cumin seeds. Once they start to splutter, add sliced onions and fry until golden brown.
3. Add ginger and garlic paste and fry for a minute.
4. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Cook until the tomatoes are soft and mushy.
5. Add ground beef and cook until it changes color.
6. Add garam masala powder and yogurt. Mix well and cook for 5-7 minutes.
7. In a separate pot, boil 4 cups of water and add soaked rice. Cook until the rice is 80% done.
8. Drain the water from the rice and add it to the pot with the Qeema mixture. Mix well.
9. Cover the pot with a lid and cook on low heat for 10-15 minutes.
10. Turn off the heat and let the biryani rest for 10 minutes.
11. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 40g
Protein: 25g
Substitutions for ingredients:
- Ground beef can be substituted with ground lamb or chicken.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add boiled eggs to the biryani for a richer flavor.
- Add fried onions on top of the biryani for a crunchy texture.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a non-stick pan to prevent the Qeema from sticking to the bottom.
- Use fresh spices for a better flavor.
Storage instructions:
Refrigerate the leftover biryani in an airtight container for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on a stovetop with a little bit of water.
Presentation ideas:
Serve the biryani in a large platter and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves, fried onions
Pairings:
Raita, pickle, salad
Suggested side dishes:
Naan, roti, paratha
Troubleshooting advice:
- If the biryani is too dry, add a little bit of water and cook for a few more minutes.
- If the biryani is too wet, remove the lid and cook on high heat for a few minutes.
Food safety advice:
- Make sure the ground beef is cooked thoroughly before adding other ingredients.
- Store the leftover biryani in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular South Asian dish that originated in the Indian subcontinent.
Flavor profiles:
Spicy, savory, aromatic
Serving suggestions:
Serve hot with raita and salad.
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Region: Indian