Restaurant Style Vegetable Biryani Rezept from www.pinterest.com
Description
Biryani is a famous Indian rice dish that is known for its aromatic flavors and spices. It is a one-pot rice recipe that is cooked with meat or vegetables, and spices. The dish is usually served with raita, which is a yogurt-based condiment that helps to balance the heat from the spices. Biryani is a perfect dish for special occasions, festivals, and family gatherings.
Prep Time
The preparation time for biryani depends on the type of meat or vegetable you are using. For chicken or lamb biryani, it takes around 30 minutes to marinate the meat and 15 minutes to prepare the rice. For vegetable biryani, it takes around 20 minutes to prepare the vegetables and 15 minutes to prepare the rice.
Cook Time
The cooking time for biryani depends on the type of meat or vegetable you are using. For chicken or lamb biryani, it takes around 45 minutes to cook the meat and rice. For vegetable biryani, it takes around 30 minutes to cook the vegetables and rice.
Ingredients
For Chicken or Lamb Biryani: - 2 cups Basmati rice - 1 pound boneless chicken or lamb - 1 cup yogurt - 1 onion - 2 tomatoes - 2 green chilies - 2 tablespoons ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - Salt to taste - 3 tablespoons oil - 2 tablespoons ghee - 1 bay leaf - 2 cinnamon sticks - 4 cloves - 4 cardamom pods - 1 teaspoon saffron strands - 1/4 cup warm milk - Fresh cilantro for garnish For Vegetable Biryani: - 2 cups Basmati rice - 1 cup mixed vegetables (carrots, peas, potatoes, cauliflower) - 1 onion - 2 tomatoes - 2 green chilies - 2 tablespoons ginger-garlic paste - 1 teaspoon red chili powder - 1 teaspoon turmeric powder - 1 teaspoon garam masala - 1 teaspoon cumin seeds - 1 teaspoon coriander powder - Salt to taste - 3 tablespoons oil - 2 tablespoons ghee - 1 bay leaf - 2 cinnamon sticks - 4 cloves - 4 cardamom pods - 1 teaspoon saffron strands - 1/4 cup warm milk - Fresh cilantro for garnish
Equipment
- Large Pot with Lid - Mixing Bowl - Knife - Cutting Board - Measuring Cups and Spoons
Method
1. Rinse the rice in cold water until the water runs clear. Soak the rice for 30 minutes in cold water. 2. In a large pot, heat 3 tablespoons of oil and 2 tablespoons of ghee over medium heat. Add the bay leaf, cinnamon sticks, cloves, and cardamom pods. Fry until fragrant. 3. Add the sliced onions and fry until golden brown. Add the ginger-garlic paste and fry for 1-2 minutes until fragrant. 4. Add the chopped tomatoes, green chilies, red chili powder, turmeric powder, cumin seeds, coriander powder, garam masala, and salt. Fry for 5-7 minutes until the tomatoes are soft and the spices are fragrant. 5. Add the marinated meat or vegetables and fry for 5-7 minutes until the meat or vegetables are browned. 6. Drain the rice and add it to the pot. Fry for 2-3 minutes until the rice is coated with the spices. 7. Add 4 cups of water and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the rice is cooked. 8. In a small bowl, mix the saffron strands with warm milk and set aside. 9. Once the rice is cooked, remove the lid and pour the saffron milk over the rice. Cover the pot and let it sit for 5 minutes. 10. Garnish with fresh cilantro and serve with raita.
Notes
- You can use any meat or vegetable of your choice. - You can adjust the spice level according to your preference. - Make sure to soak the rice for at least 30 minutes to ensure the grains are fluffy and separate. - You can also use a rice cooker to cook the rice.
Nutrition Info
The nutrition information for biryani varies depending on the type of meat or vegetable used. On average, 1 serving of chicken or lamb biryani contains around 500 calories, while 1 serving of vegetable biryani contains around 400 calories.
Recipe Tips
- Marinate the meat for at least 30 minutes to ensure it is tender and flavorful. - Use whole spices instead of ground spices for better flavor. - Use good quality saffron for a beautiful color and flavor. - Make sure to fluff the rice with a fork before serving to avoid clumpy rice.
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