Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb. lamb or beef, cut into small cubes
- 1 cup plain yogurt
- 2 onions, sliced
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 1 tsp. cumin seeds
- 1 tsp. coriander powder
- 1 tsp. garam masala
- 1 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 cup water
- Salt to taste
- 2 tbsp. oil
- 2 tbsp. ghee
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup fried onions
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 cold water for 30 minutes.
2. In a skillet, heat oil and ghee over medium heat. Add cumin seeds and fry until fragrant.
3. Add sliced onions and fry until golden brown. Add garlic and ginger and fry for 1 minute.
4. Add chopped tomatoes, coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the spices are fragrant.
5. Add cubed lamb or beef and cook until browned on all sides.
6. Add yogurt and water. Mix well and bring to a boil. Reduce heat and simmer for 30 minutes or until the meat is tender.
7. In a large pot, bring 8 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook for 5-7 minutes or until the rice is 70% cooked. Drain the rice and set aside.
8. Preheat the oven to 350°F.
9. In a large pot, layer the rice and meat mixture. Start with a layer of rice, then a layer of meat, and repeat until all the rice and meat mixture is used up. Top with chopped cilantro, mint leaves, and fried onions.
10. Cover the pot with a lid and bake in the preheated oven for 30 minutes.
11. Serve hot with raita or salad.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 450
Fat: 19g
Carbohydrates: 44g
Protein: 23g
Substitutions for ingredients:
- Lamb or beef can be substituted with chicken or vegetables for a vegetarian version.
- Fried onions can be substituted with caramelized onions.
Variations:
- Add raisins and cashews for a sweeter version.
- Use biryani masala instead of individual spices for a more authentic flavor.
Tips and tricks:
- Soaking the rice helps to remove excess starch and prevent the rice from sticking together.
- Use a heavy-bottomed pot to prevent burning.
- Layering the rice and meat mixture helps to distribute the flavors evenly.
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 the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the biryani in a large platter with fresh herbs and lemon wedges.
Garnishes:
Garnish with chopped cilantro, mint leaves, and fried onions.
Pairings:
Serve with raita or salad.
Suggested side dishes:
- Naan bread
- Papadums
- Samosas
Troubleshooting advice:
- If the biryani is too dry, add a little more water or broth.
- If the biryani is too wet, remove the lid and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to cook the meat thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular South Asian dish that originated in the Indian subcontinent. It is a mixed rice dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
Qoiri Biryani is a flavorful and aromatic dish that is spicy, savory, and slightly sweet.
Serving suggestions:
Serve Qoiri Biryani as a main dish for lunch or dinner. It is perfect for special occasions and gatherings.
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Region: Pakistani