Ingredients with Measurements:
- 1 kg lamb trotters (siri paya)
- 2 cups basmati rice
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 1 tsp turmeric powder
- 1 cup yogurt
- 1/2 cup mint leaves, chopped
- 1/2 cup coriander leaves, chopped
- 1/2 cup fried onions
- 1/4 cup ghee
- Salt to taste
Special equipment needed:
- Pressure cooker
- Large pot with lid
Step-by-step instructions:
1. Clean and wash the lamb trotters (siri paya) thoroughly. In a pressure cooker, add the trotters, sliced onion, chopped tomatoes, ginger paste, garlic paste, green chilies, cumin seeds, coriander powder, red chili powder, garam masala powder, turmeric powder, and salt to taste. Add enough water to cover the trotters and pressure cook for 30 minutes.
2. In a separate pot, wash the basmati rice and soak it in water for 30 minutes.
3. Once the trotters are cooked, remove them from the pressure cooker and keep the broth aside.
4. In a large pot, heat ghee and add the cooked trotters. Fry them until they turn golden brown.
5. Add the yogurt, chopped mint leaves, and coriander leaves to the pot and mix well.
6. Drain the soaked rice and add it to the pot. Mix well with the trotters and yogurt mixture.
7. Add the broth from the pressure cooker to the pot. The water level should be 1 inch above the rice.
8. Cover the pot with a lid and cook on low heat for 20-25 minutes or until the rice is cooked.
9. Once the rice is cooked, turn off the heat and let it sit for 10 minutes.
10. Garnish with fried onions and serve hot.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 540
Fat: 22g
Protein: 33g
Carbohydrates: 54g
Fiber: 2g
Sugar: 4g
Sodium: 500mg
Substitutions for ingredients:
- Lamb trotters can be substituted with beef trotters or chicken feet.
- Ghee can be substituted with vegetable oil or butter.
- Mint leaves and coriander leaves can be substituted with parsley or basil.
Variations:
- Add boiled eggs to the biryani for a protein boost.
- Add sliced carrots and peas for a vegetable biryani.
- Use brown rice instead of basmati rice for a healthier option.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure it cooks evenly.
- Use a heavy-bottomed pot to prevent the biryani from burning.
- Fry the trotters until they turn golden brown for added flavor.
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 a microwave or on the stove with a little bit of water to prevent it from drying out.
Presentation ideas:
Serve the biryani in a large platter and garnish with fried onions and chopped coriander leaves.
Garnishes:
Fried onions and chopped coriander leaves.
Pairings:
Serve with raita (yogurt dip) and papadum (crispy Indian crackers).
Suggested side dishes:
- Vegetable curry
- Chicken tikka masala
- Naan bread
Troubleshooting advice:
- If the biryani is too dry, add a little bit of 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 to evaporate the excess water.
Food safety advice:
- Make sure to clean and wash the trotters thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Siri Paya Biryani is a traditional Pakistani and Indian dish that originated in the Mughal era. It is a flavorful and aromatic dish that is often served during special occasions and festivals.
Flavor profiles:
Siri Paya Biryani is a spicy and aromatic dish with a rich and meaty flavor.
Serving suggestions:
Serve hot with raita and papadum for a complete meal.
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Region: Indian