Ingredients with Measurements:
- 1 cup basmati rice
- 4-5 tinda (Indian round gourd), peeled and chopped
- 1 onion, sliced
- 1 tomato, chopped
- 1 green chili, chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 2 cups water
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker or a heavy-bottomed pot with a tight-fitting lid
Step-by-step instructions:
1. Rinse the rice in cold water and soak it for 30 minutes.
2. Heat oil in a pressure cooker or pot and add cumin seeds.
3. Once the cumin seeds start to splutter, add sliced onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and chopped green chili. Sauté for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add chopped tinda, coriander powder, turmeric powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add 2 cups of water and mix again.
9. Close the lid of the pressure cooker or pot and cook on low heat for 10-12 minutes.
10. Turn off the heat and let the pressure release naturally.
11. Once the pressure is released, open the lid and fluff the rice with a fork.
12. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 35g
Protein: 4g
Fiber: 2g
Substitutions for ingredients:
- Tinda can be substituted with zucchini or any other summer squash.
- Basmati rice can be substituted with any long-grain rice.
Variations:
- Add boiled eggs or boiled potatoes to the biryani for a more filling meal.
- Use different vegetables like carrots, peas, or bell peppers.
Tips and tricks:
- Soaking the rice before cooking helps in making it fluffy.
- Use a heavy-bottomed pot to prevent the rice from sticking to the bottom.
Storage instructions:
Store the leftover biryani in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the biryani in a microwave or on the stovetop with a little water.
Presentation ideas:
Serve the biryani in a large serving dish and garnish with fresh coriander leaves.
Garnishes:
Fresh coriander leaves
Pairings:
- Raita (yogurt dip)
- Papad (crispy Indian crackers)
- Pickles
Suggested side dishes:
- Cucumber salad
- Tomato salad
- Mixed vegetable curry
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, cook it uncovered for a few more minutes.
Food safety advice:
- Wash all the vegetables thoroughly before using them.
- Store the leftover biryani in the refrigerator within 2 hours of cooking.
Food history:
Biryani is a popular Indian dish that originated in the Mughal era. It is made with rice, spices, and meat or vegetables.
Flavor profiles:
The biryani has a spicy and aromatic flavor with a hint of sweetness from the tinda.
Serving suggestions:
Serve the biryani as a main course for lunch or dinner.
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Region: Indian