Ingredients with Measurements:
- 2 cups basmati rice
- 4 cups water
- 1 large onion, sliced
- 2 carrots, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup frozen peas
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot with lid
- Skillet or wok
- Mixing bowl
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, bring 4 cups of water to a boil. Add the soaked rice and cook for 10-12 minutes or until the rice is cooked but still firm. Drain the rice and set aside.
3. In a skillet or wok, heat the vegetable oil over medium-high heat. Add the cumin seeds and fry until they start to splutter.
4. Add the sliced onions and fry until they turn golden brown.
5. Add the ginger-garlic paste and fry for 1-2 minutes.
6. Add the diced carrots, red and green bell peppers, cauliflower florets, and broccoli florets. Stir-fry for 5-7 minutes or until the vegetables are tender.
7. Add the frozen peas, coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Stir-fry for 2-3 minutes.
8. Add the plain yogurt and stir well. Cook for 2-3 minutes or until the yogurt is well incorporated.
9. Layer the cooked rice and vegetable mixture in the pot, starting with a layer of rice at the bottom and alternating with a layer of vegetables until all the rice and vegetables are used up.
10. Cover the pot with a tight-fitting lid and cook over low heat for 10-15 minutes or until the biryani is heated through.
11. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
5. Temperature:
Cook over medium-high heat and then low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 60g
Protein: 8g
Sodium: 350mg
Fiber: 5g
Substitutions for ingredients:
You can substitute any vegetables you like in this recipe. You can also use chicken or lamb instead of vegetables.
Variations:
You can add raisins, cashews, or almonds to the biryani for added texture and flavor.
Tips and tricks:
- Soak the rice for 30 minutes before cooking to ensure even cooking.
- Use a tight-fitting lid to prevent steam from escaping.
- Use a non-stick 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 until heated through.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
Serve the biryani with raita, naan bread, or papadums.
Suggested side dishes:
Cucumber raita, garlic naan bread, or mango chutney.
Troubleshooting advice:
If the rice is too dry, add a little more water or vegetable broth. If the rice is too wet, remove the lid and cook over low heat until the excess moisture evaporates.
Food safety advice:
Make sure to cook the vegetables and rice to the recommended temperature to avoid foodborne illness.
Food history:
Biryani is a traditional Indian dish that originated in the Mughal Empire. It is a rice dish that is typically made with meat, vegetables, and spices.
Flavor profiles:
This biryani is savory, spicy, and aromatic.
Serving suggestions:
Serve the biryani with a side of raita and naan bread for a complete meal.
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Region: Indian