Ingredients with Measurements:
- 2 cups basmati rice
- 2 lbs chicken, cut into pieces
- 1 cup yogurt
- 1 onion, sliced
- 2 tomatoes, chopped
- 2 tbsp ginger-garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 cup chopped mint leaves
- 1/2 cup chopped cilantro leaves
- 1/2 cup fried onions
- 1/2 cup ghee
- Salt to taste
- 4 cups water
Special Equipment Needed:
- Large pot with lid
- Mixing bowl
- Skillet
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 mixing bowl, combine the chicken, yogurt, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, red chili powder, mint leaves, cilantro leaves, and salt. Mix well and marinate for at least 30 minutes.
3. In a large pot, heat the ghee over medium heat. Add the sliced onions and fry until golden brown. Add the chopped tomatoes and cook until they are soft.
4. Add the marinated chicken to the pot and cook for 10-15 minutes until the chicken is cooked through.
5. Drain the soaked rice and add it to the pot with the chicken. Add 4 cups of water and bring to a boil.
6. Reduce the heat to low and cover the pot with a lid. Cook for 20-25 minutes until the rice is cooked through and the water has been absorbed.
7. Once the rice is cooked, remove the pot from the heat and let it sit for 10 minutes.
8. Fluff the rice with a fork and garnish with fried onions.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 550
Fat: 22g
Carbohydrates: 60g
Protein: 28g
Substitutions for ingredients:
- Chicken can be substituted with lamb or beef.
- Ghee can be substituted with vegetable oil or butter.
- Fried onions can be substituted with caramelized onions.
Variations:
- Add vegetables such as carrots, peas, and potatoes to the biryani.
- Use different spices such as cardamom, cinnamon, and cloves.
- Use different herbs such as basil and parsley.
Tips and Tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
- Use a fork to fluff the rice instead of a spoon to prevent the rice from becoming mushy.
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 with a splash of water to prevent it from drying out.
Presentation Ideas:
Serve the biryani in a large serving dish and garnish with fried onions and cilantro leaves.
Garnishes:
Fried onions and cilantro leaves
Pairings:
Serve the biryani with raita, naan bread, and a salad.
Suggested Side Dishes:
Raita, naan bread, and a salad.
Troubleshooting Advice:
- If the biryani is too dry, add a splash of water and reheat.
- If the biryani is too wet, remove the lid and cook on low heat until the excess water has evaporated.
Food Safety Advice:
- Make sure the chicken is cooked through before serving.
- Store leftover biryani in the refrigerator and consume within 3 days.
Food History:
Biryani is a 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:
The Shelal Biryani is a flavorful and aromatic dish that is spicy and savory. The combination of spices and herbs gives it a unique and complex flavor.
Serving Suggestions:
Serve the Shelal Biryani as a main course for lunch or dinner.
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Region: Indian