Vegetable Biryani     

Curry TypeBiriyani
StrengthMedium hot
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredients2 1/2 cups rice (basmati preferred)
2 med-large onions, sliced real thin
To soak: in 2 cups thick yogurt, For best results: soak for 2-3 hours.
6 med tomatoes, diced
6 cardadmoms
6 cloves
6 cinnamon sticks
1 tspn turmeric
1 tspn garam masala
2 tspn coriander powder
1/2 tspn red chilli powder
1 bunch chopped coriander
1 bunch fresh mint leaves, torn
5 green chillies, slit
Grind to paste: (and add to above yogurt mix to soak)
4-5 cloves garlic, 4 green chillies, inch ginger.
InstructionsFry half the onions in a little ghee/oil until transluscent,add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat.

Sliver veggies. (carrots, beans) (cauliflower in small florets)

Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt to taste. And cook it down till thick and spoonable.

Pre-heat oven to 400.

Spread some rice in a large aluminum baking pan, then alternate by spreading some of the yogurt mix. Repeat, alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins.
NotesWater for cooking basmati is two times the measure of rice. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well asmake the rice fluffy.

Serve with a raita and a light curry of your choice.

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Death by Curry