Creado con IA
Hyderabadi Lentil Dum Biryani with Crispy Potato Chip Topping
55 min 438 kcal por ración Media
Ingredientes
4 Raciones
- dry basmati rice250 g
- cooked brown lentils200 g
- low-fat plain yogurt150 g
- sliced onions150 g
- mixed vegetables200 g
- cooking oil15 ml
- Hyderabadi biryani seasoning packet20 g
- ginger-garlic paste10 g
- whole biryani spices5 g
- saffron strands1 g
- fresh mint and cilantro20 g
- plain potato chips25 g
- water2000 ml
Preparación
- 1
Rinse the basmati rice gently 3-4 times until the water runs mostly clear, then soak it in water for 20-30 minutes. Drain before cooking.
- 2
Bring about 2000 ml water to a boil in a large pot. Add the whole biryani spices and the drained rice. Cook until the rice is about 70% done, with the grains still slightly firm in the center. Drain and set aside.
- 3
Warm the saffron strands with 1-2 tablespoons of hot water taken from the rice cooking water and let it steep for 5 minutes.
- 4
Heat the cooking oil in a heavy-bottomed pot. Add the sliced onions and cook over medium heat until golden brown and lightly crisp. Remove about one-third of the onions for garnish and keep the rest in the pot.
- 5
Add the ginger-garlic paste to the pot and sauté for 30-45 seconds until fragrant.
- 6
Add the mixed vegetables and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
- 7
Lower the heat and stir in the low-fat plain yogurt and Hyderabadi biryani seasoning. Cook for 2-3 minutes until the masala thickens slightly.
- 8
