Ingredients with Measurements:
- 1 kg basmati rice
- 500g mutton, cut into small pieces
- 1 cup sutar feni (vermicelli)
- 2 onions, sliced
- 1 cup yogurt
- 2 tbsp ginger-garlic paste
- 2 tbsp biryani masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- 1/2 cup ghee
- 1/2 cup oil
- 4 cups water
- 1/2 cup chopped coriander leaves
- 1/2 cup chopped mint leaves
Special equipment needed:
- Large pot with lid
- Non-stick pan
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Wash the rice and soak it in water for 30 minutes.
2. Heat oil in a non-stick pan and fry the sutar feni until golden brown. Keep aside.
3. In a mixing bowl, marinate the mutton with yogurt, ginger-garlic paste, biryani masala, turmeric powder, red chili powder, cumin powder, coriander powder, garam masala powder, and salt. Keep aside for 30 minutes.
4. Heat ghee in a large pot and fry the sliced onions until golden brown. Add the marinated mutton and cook for 10 minutes.
5. Add 4 cups of water and bring it to a boil. Cover the pot with a lid and cook for 20 minutes or until the mutton is tender.
6. Drain the soaked rice and add it to the pot. Mix well and cook for 5 minutes.
7. Add the fried sutar feni, chopped coriander leaves, and mint leaves. Mix well and cover the pot with a lid.
8. Cook on low flame for 20 minutes or until the rice is cooked.
9. Turn off the flame and let it rest for 10 minutes.
10. Serve hot with raita and salad.
Time:
Preparation time: 40 minutes
Cooking time: 1 hour
5. Temperature:
Cook on low flame
Serving size:
6-8 people
Nutritional information:
Calories: 500
Fat: 20g
Protein: 25g
Carbohydrates: 60g
Fiber: 2g
Substitutions for ingredients:
- Chicken can be used instead of mutton.
- Saffron can be used instead of turmeric powder.
Variations:
- Vegetables like potatoes, carrots, and peas can be added to the biryani.
- Fried cashews and raisins can be added for a richer taste.
Tips and tricks:
- Soak the rice for at least 30 minutes to get fluffy rice.
- Use a heavy-bottomed pot to avoid burning the biryani.
- Use fresh spices for a better taste.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the biryani in a microwave or on a stovetop with a little water.
Presentation ideas:
Serve the biryani in a large serving dish with a garnish of chopped coriander leaves and fried onions.
Garnishes:
Fried onions, chopped coriander leaves, and lemon wedges.
Pairings:
Raita, salad, and papad.
Suggested side dishes:
Chicken tikka, kebab, or tandoori chicken.
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 low flame for a few more minutes.
Food safety advice:
- Use fresh ingredients and wash them thoroughly before use.
- Cook the mutton properly to avoid any foodborne illness.
Food history:
Sutar Feni Biryani is a popular dish in the Indian state of West Bengal. It is a fusion of the traditional biryani and the local sweet vermicelli called sutar feni.
Flavor profiles:
The biryani has a spicy and aromatic flavor with a hint of sweetness from the sutar feni.
Serving suggestions:
Serve the biryani hot with raita and salad.
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Region: Indian