Ingredients with Measurements:
- 2 cups basmati rice
- 1 cup urda dal (split black gram)
- 2 onions, sliced
- 2 tomatoes, chopped
- 1 cup yogurt
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- 4 tablespoons oil
- 4 cups water
Special equipment needed:
- Large pot with lid
- Mixing bowl
- Skillet
Step-by-step instructions:
1. Rinse the basmati rice and soak it in water for 30 minutes.
2. In a large pot, heat 2 tablespoons of oil and add cumin seeds. Once they start to sizzle, add sliced onions and sauté until they turn golden brown.
3. Add ginger and garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they turn soft.
5. Add urda dal, coriander powder, garam masala, red chili powder, turmeric powder, and salt. Mix well and cook for 5 minutes.
6. Add yogurt and mix well. Cook for another 5 minutes.
7. Drain the soaked rice and add it to the pot. Mix well.
8. Add 4 cups of water and bring it to a boil. Once it starts boiling, reduce the heat to low and cover the pot with a lid.
9. Cook for 20-25 minutes or until the rice is cooked and the water is absorbed.
10. In a skillet, heat 2 tablespoons of oil and add sliced onions. Fry until they turn golden brown.
11. Once the rice is cooked, remove the pot from heat and let it rest for 5 minutes.
12. Serve the urda biryani hot, garnished with fried onions.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 14g
Carbohydrates: 67g
Protein: 14g
Fiber: 7g
Substitutions for ingredients:
- Basmati rice can be substituted with any long-grain rice.
- Urda dal can be substituted with chana dal or moong dal.
- Yogurt can be substituted with sour cream or coconut cream.
Variations:
- Add vegetables like carrots, peas, or potatoes to make it a vegetable urda biryani.
- Add chicken or lamb to make it a meat urda biryani.
Tips and tricks:
- Soak the rice for at least 30 minutes to ensure even cooking.
- Use a heavy-bottomed pot to prevent burning.
- Use a fork to fluff the rice after it is cooked.
Storage instructions:
Store the leftover urda biryani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the urda biryani in a microwave or on the stovetop with a little water.
Presentation ideas:
Serve the urda biryani in a large serving dish, garnished with fried onions and fresh cilantro.
Garnishes:
Fried onions, fresh cilantro, and lemon wedges.
Pairings:
Serve the urda biryani with raita (yogurt dip) and papad (crispy flatbread).
Suggested side dishes:
- Vegetable curry
- Chicken tikka masala
- Naan bread
Troubleshooting advice:
- If the rice is undercooked, add a little water and cook for a few more minutes.
- If the rice is overcooked, reduce the cooking time in the future.
Food safety advice:
- Wash your hands before handling food.
- Cook the urda biryani to an internal temperature of 165°F (74°C) to kill any harmful bacteria.
Food history:
Urda biryani is a popular dish in the Indian subcontinent, especially in the northern regions of India.
Flavor profiles:
Urda biryani has a spicy and tangy flavor with a creamy texture.
Serving suggestions:
Serve the urda biryani as a main dish for lunch or dinner.
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Region: Indian