Ingredients with Measurements:
- 2 cups basmati rice
- 1 lb chicken, cut into small pieces
- 1 cup yogurt
- 1 onion, sliced
- 1 tomato, chopped
- 2 tbsp ginger garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
- 3 tbsp oil
- 2 tbsp ghee
- 1/2 cup fried onions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup raisins
- 1/4 cup cashews
- 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 water for 30 minutes. Drain the water and set aside.
2. In a skillet, heat oil over medium heat. Add cumin seeds and let them splutter.
3. Add sliced onions and sauté until they turn golden brown.
4. Add ginger garlic paste and sauté for a minute.
5. Add chopped tomatoes and cook until they become soft.
6. Add chicken pieces and cook until they are no longer pink.
7. Add coriander powder, red chili powder, turmeric powder, garam masala, and salt. Mix well and cook for 5 minutes.
8. Add yogurt and mix well. Cook for another 5 minutes.
9. In a large pot, add 2 cups of water and bring it to a boil.
10. Add soaked rice and cook for 5-7 minutes or until the rice is 80% cooked. Drain the water and set aside.
11. In the same pot, add half of the rice. Add chicken mixture on top of the rice. Add fried onions, raisins, and cashews. Add the remaining rice on top of the chicken mixture.
12. Drizzle ghee on top of the rice. Cover the pot with a lid and cook on low heat for 20-25 minutes.
13. Once done, garnish with chopped cilantro and mint leaves.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Lamb or beef can be used instead of chicken.
- Brown rice can be used instead of basmati rice.
- Almonds can be used instead of cashews.
Variations:
- Vegetables such as potatoes, carrots, and peas can be added to the biryani.
- Raisins and cashews can be substituted with dried cranberries and pistachios.
Tips and tricks:
- Soaking the rice in water helps to remove excess starch and makes the rice fluffy.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- Use fresh herbs for the best flavor.
Storage instructions:
- Store the 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 little water.
Presentation ideas:
- Serve the biryani in a large serving dish with a side of raita.
Garnishes:
- Chopped cilantro and mint leaves
Pairings:
- Raita
- Naan bread
- Mango chutney
Suggested side dishes:
- Vegetable samosas
- Onion bhaji
- Chicken tikka
Troubleshooting advice:
- If the biryani is too dry, add a little 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 chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Sindhi Biryani is a popular dish from the Sindh province of Pakistan.
Flavor profiles:
- Spicy, savory, and aromatic
Serving suggestions:
- Serve the biryani hot with a side of raita and naan bread.
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Region: Indian