Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb boneless chicken, cut into small pieces
- 1 cup sliced onions
- 1/2 cup vegetable oil
- 1/4 cup ghee
- 1/2 cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 1/4 cup chopped mint leaves
- 1/4 cup chopped cilantro leaves
- 1/4 cup fried onions
- 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 cold water for 30 minutes.
2. In a skillet, heat the oil and fry the sliced onions until golden brown. Remove the onions from the oil and set aside.
3. In the same skillet, add the chicken and cook until browned on all sides.
4. Add the ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala powder, and salt to the chicken. Mix well and cook for 2-3 minutes.
5. Add the yogurt, mint leaves, and cilantro leaves to the chicken. Mix well and cook for 5 minutes.
6. In a large pot, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook the rice until it is 70% done. Drain the rice and set aside.
7. In the same pot, add the ghee and spread it evenly on the bottom of the pot. Add half of the cooked rice to the pot.
8. Add the chicken mixture on top of the rice in the pot. Spread it evenly.
9. Add the remaining rice on top of the chicken mixture. Spread it evenly.
10. Sprinkle the fried onions on top of the rice.
11. Cover the pot with a lid and cook on low heat for 20-25 minutes.
12. Once the biryani is cooked, let it rest for 5 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 550
Fat: 28g
Carbohydrates: 52g
Protein: 22g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with butter or oil.
- Mint leaves and cilantro leaves can be substituted with parsley or basil.
Variations:
- Add vegetables like carrots, peas, or potatoes to the chicken mixture.
- Use different spices for a different flavor profile.
Tips and tricks:
- Soaking the rice before cooking helps to remove excess starch and makes it fluffier.
- Cook the rice until it is 70% done to prevent it from becoming mushy.
- Let the biryani rest for 5 minutes before serving to allow the flavors to meld together.
Storage instructions:
Store 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 platter and garnish with chopped cilantro leaves and fried onions.
Garnishes:
Chopped cilantro leaves and fried onions.
Pairings:
Serve the biryani with raita (yogurt dip) and papadum (crispy flatbread).
Suggested side dishes:
- Vegetable curry
- Naan bread
- Samosas
Troubleshooting advice:
- If the biryani is too dry, add a little bit of water and mix well.
- If the biryani is too wet, cook it on low heat for a few more minutes to evaporate the excess moisture.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover biryani in the refrigerator within 2 hours of cooking to prevent bacterial growth.
Food history:
Biryani is a popular rice dish that originated in the Indian subcontinent. It is made with a variety of meats, vegetables, and spices.
Flavor profiles:
Sarburma biryani is a spicy and flavorful dish that is made with a blend of aromatic spices, tender chicken, and fluffy rice.
Serving suggestions:
Serve the biryani as a main dish for lunch or dinner.
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Region: Indian