Indian Quick Vegetable Biryani

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Indian Quick Vegetable Biryani

 

2 1/2 cups of Indian Basmati Rice

1 green pepper, sliced lengthwise into 2 inch strips

1/2 cup potatoes, cubed

1/2 cup green peas

1/2-cup carrots cubed

1/4 cup oil

4 cloves

2 green cardamom pods

2-3 (1-inch) cinnamon sticks

Salt to taste

A few mint sprigs for garnishing

Wet Masala Paste:

1 teaspoon finely chopped garlic

2 teaspoons finely chopped ginger

1/2-cup onions finely chopped

1 teaspoon garam masala

1 teaspoon red chili powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1/2 cup freshly ground coconut, or use the unsweetened dry coconut

Onion Almond Garnish:

1-cup onions finely sliced

2 tablespoons golden raisins

2 tablespoons sliced almonds

5-6 tablespoons of oil

 

 

 

First Make the Garnish and Wet Masala Paste:

Garnish: In a medium skillet, on medium high, heat 5-6 tablespoons of oil; fry

the onions till golden brown. Lower the heat. Now add the raisins and almonds

and sauté till the almonds are lightly brown. Keep aside. This is the garnish.

Masala Paste: Blend all the ingredients listed below the " Wet Masala "

ingredients, to a fine paste adding water if necessary.

 

 

Wash the rice, drain the water and let it sit with no water for 10 minutes.

Heat the oil in a heavy pot. Add the cloves, cardamom pods, cinnamon sticks..

Sauté for 30-40 seconds.

Add the " Wet-Masala Paste " and sauté till golden brown and until the oil starts

to separate. Tired of sautéing.....…don't be.......a little elbow grease goes

a long way ! That ‘s the trick to making your recipe turn out great. So

don’t quit now.

Now add the bell peppers, potatoes, peas and carrots, sauté for a few more

minutes. Add the rice and salt mix well. Sauté for a few more minutes.

Transfer into a Microwave able / Serving container. (Corning* or Anchor

Hocking*) OR cook in the same pot.

Add 5 (approx.) cups of water.

Cook the rice until all the water has been absorbed. At this point, stir the

rice and add half of the Onion-Almond-Garnish and mix it in.

Cover the container and finish cooking. Remove and garnish with the remaining

" Onion-Almond Garnish " and a few mint leaves.

Serve hot with Mint Chutney and Raita.

 

Makes 6 to 8 servings.

 

Source: Indian Cuisine and Culture Made Easy in the United States

Formatted by Chupa Babi: 06.25.08

 

" Biryani: An elaborate dish made from spiced saffron rice cooked with pieces of

[favorites] or vegetables. It is usually made on special occasions since it

takes a long time to make; but it is surely worth the effort. It always tastes

better the next day since the spices marinate and flavor the meat / vegetables

and rice. This is an easy version of the same. We hope you like it.

 

Vegetarian or Non-vegetarian- Biryani is a favorite at weddings and

celebrations. It is generally served with a yogurt based salad called a Raita

or a freshly made vegetable salad or Kachumber. "

 

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