Vegetable Biryani

A rich combination of saffron flavored rice and spicy vegetables, a legacy from the Mughal conquerers of India. Traditionally, biryani is layered in an earthen pot, sealed with wet dough, and baked on low heat in a wood fired clay oven. We substituted a pyrex dish, aluminium foil and the electric oven. 🙂

From this recipe, by the queen of Indian food. I used 1 tbsp of vegetable oil instead of the 6 tbsp ghee (clarified butter) and skipped the fried onion garnish.

Edited to add the recipe.

Ingredients-

1 1/2 teacups long grain rice, uncooked

2 pinches saffron

2 tablespoons halved cashews

2 tablespoons raisins

3 tomatoes, finely chopped

2 bell peppers, sliced

2 teacups mixed boiled vegetables ( beans, carrots, peas, corn, cauliflower, potatoes)

1 tablespoon chopped cilantro

Grind to a paste-

6 cloves garlic

1 inch piece of fresh  ginger

3 cardamoms

2 green chillies

3 cloves

1 tablespoon poppy seeds

2 sticks cinnamon

1/2 teaspoon turmeric

1/2 teaspoon red chilli powder

2 onions

6 mint leaves

Method-

– Cook the rice. For basmati, I use exactly double the volume of water.
– Add the saffron dissolved in a spoonful of warm water, and salt to taste. Mix well.
– Pre-heat the oven to 400 degrees.
– Heat a tsp of oil in a skillet and fry the cashews and raisins. Or toast them in the microwave. Remove.
– Heat another tsp of oil. Fry the paste for 2-3 minutes, until the raw smell is gone.
– Add the tomatoes and peppers and saute for a minute or two.
– Add the other vegetables and cilantro. Mix well.
– Spray a glass casserole dish (10 by 10 is a good size.)
– Layer rice and vegetables, starting and ending with rice.
– Cover tightly with foil and bake for twenty minutes.
– Garnish with cashews and raisins.

Serve with yogurt.

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About purplesque

Psychiatrist, cook, bookworm, photographer. Not necessarily in that order.
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6 Responses to Vegetable Biryani

  1. Emjay says:

    Love the sound of this – I would have more cashews on the top. Don't you like onion? I seem to remember you leaving it off recipes before.

  2. Purplesque says:

    I love onion, garlic, leeks, chives..alliums of all kinds. A does not eat them, though, hence the omission.We were both raised in a religion that advocates not eating alliums..they are said to promote tamasic (base) instincts. While neither of us really believes that (show us data), he's just not comfortable with the taste.

  3. bee says:

    hey, post the whole recipe. recipes from tarla dalal's site tend to disappear often, or become subscription only. i would love to try this.

  4. Purplesque says:

    Just realized I hadn't posted this as a reply! I love onion, garlic, leeks, chives..alliums of all kinds. A does not eat them, though, hence the omission.We were both raised in a religion that advocates not eating alliums..they are said to promote tamasic (base) instincts. While neither of us really believes that (show us data), he's just not comfortable with the taste.

  5. This sounds wonderful! I'll definitely try this one. I'd love to try it with loads of onions and garlic. Thanks for sharing the recipe.

  6. Purplesque says:

    There you go ma'am, all done.

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