holidays - oven biriani

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rice is nice- bake in oven while serving first course

 

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<mx2 source= " MasterCook 6.0 " date= " December 12, 2000 " >

<Summ>

<Nam>

Oven Biriani (Spicy rice with apricot and pistachio)

</Nam></Summ>

<RcpE name= " Oven Biriani (Spicy rice with apricot and pistachio) " author= " BBC

Good Food 2000-11 " >

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<![CDATA[

* Exported from MasterCook *

 

Oven Biriani (Spicy rice with apricot and pistachio)

 

Recipe By :BBC Good Food 2000-11

Serving Size : 6 Preparation Time :0:10

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons oil

1 onion -- thinly sliced

6 cardamom pods

2 bay leaves

1 cinnamon stick

4 whole dried cloves

10 ounces basmati rice

3 1/2 cups hot vegetable stock

12 each softened dried apricots -- chopped

2 ounces shelled pistachios -- roughly chopped

 

PREPARE AHEAD: Heat the oil in a flameproof casserole dish, add the onion and

fry for 10 minutes, until soft and lightly browned. Add the cardamoms, bay

leaves, cinnamon stick, cloves and rice and stir well until all the grains are

glistening.

 

TO FINISH (See note): Preheat the oven to 350F. Stir the stock, apricots and

pistachios into the rice and bring to the boil. Once boiled, cover tightly,

transfer to the oven and cook for 30-40 minutes, until the rice is tender and

the stock absorbed. Fluff up the rice with a fork and serve.

 

Source:

" Mary Cadogan, food director at Good Food "

T(Cooking):

" 0:50 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 464 Calories; 15g Fat (28.2% calories

from fat); 11g Protein; 78g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol;

49mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 2 1/2

Fruit; 2 1/2 Fat.

 

NOTES : Rice takes longer to cook in the oven than when you boil it, but it’s a

great method to use when you are entertaining because you can leave it to cook

while you eat the starter.

 

Nutr. Assoc. : 0 0 2130706543 0 0 393 0 2130706543 2072 2677

 

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<CatT>

Main Dishes

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<IngR name= " oil " unit= " tablespoons " qty= " 3 " ></IngR>

<IngR name= " onion " qty= " 1 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " cardamom pods " qty= " 6 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " bay leaves " qty= " 2 " ></IngR>

<IngR name= " cinnamon stick " qty= " 1 " ></IngR>

<IngR name= " dried cloves " unit= " whole " qty= " 4 " >

<INtI>

393

</INtI>

</IngR>

<IngR name= " basmati rice " unit= " ounces " qty= " 10 " ></IngR>

<IngR name= " hot vegetable stock " unit= " cups " qty= " 3 1/2 " >

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " softened dried apricots " unit= " each " qty= " 12 " >

<IPrp>

chopped

</IPrp>

<INtI>

2072

</INtI>

</IngR>

<IngR name= " shelled pistachios " unit= " ounces " qty= " 2 " >

<IPrp>

roughly chopped

</IPrp>

<INtI>

2677

</INtI>

</IngR>

<DirS>

<DirT>

PREPARE AHEAD: Heat the oil in a flameproof casserole dish, add the onion and

fry for 10 minutes, until soft and lightly browned. Add the cardamoms, bay

leaves, cinnamon stick, cloves and rice and stir well until all the grains are

glistening.

</DirT>

<DirT>

TO FINISH (See note): Preheat the oven to 350F. Stir the stock, apricots and

pistachios into the rice and bring to the boil. Once boiled, cover tightly,

transfer to the oven and cook for 30-40 minutes, until the rice is tender and

the stock absorbed. Fluff up the rice with a fork and serve.

</DirT>

</DirS>

<Srce>

Mary Cadogan, food director at Good Food

</Srce>

<AltT label= " Cooking " elapsed= " 0:50 " />

<Note>

Rice takes longer to cook in the oven than when you boil it, but it’s a great

method to use when you are entertaining because you can leave it to cook while

you eat the starter.

</Note>

</RcpE></mx2>