Xpost: Vegetable Biryani

[Guest guest]

I made this last week and it was great!

Jo.

 

* Exported from MasterCook *

 

Vegetable Biryani

 

Recipe By :Jay Solomon

Serving Size : 5 Preparation Time :0:00

Categories : Accompaniment Main Course

Rice Savoury

Spices Tried

Vegan Vegetables

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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

1 tbsp canola oil

1 med yellow onion -- diced

1 sm zucchini -- diced

2 garlic cloves -- minced

1 lg tomato -- diced

2 tsps curry powder

1/2 tsp ground fenugreek

1/2 tsp garam masala

1/4 tsp cayenne pepper

1/4 tsp ground turmeric

3/4 tsp salt

3 1/4 c hot water

1 1/2 c brown basmati or long grain brown rice

2 lg carrots -- peeled and diced

1 small bunch broccoli -- cut into florets

1 c green peas -- fresh or frozen

 

Preheat the oven to 375ºF (190ºC).

 

In a large cast-iron skillet or Dutch oven, heat the oil and add the onion,

zucchini and garlic. Cook over medium heat for 5 to 7 minutes, stirring

frequently. Stir in the tomato and seasonings and cook for 1 minute more.

Stir in the water, rice, and carrots. Cover the pan and place in the oven.

Bake for 35 to 45 minutes, until the rice is tender.

 

Remove the pan from the oven and blend in the broccoli and peas while

fluffing the rice. Cover the dish and return to the oven but turn off the

heat; let stand for 5 to 10 minutes.

Yield: 4 to 6 servings

 

Source:

" Vegetarian Rice Cuisine "

S(ISBN):

" 0-7615-0081-2 "

Copyright:

" ©1995 by Jay Solomon "

 

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Per Serving (excluding unknown items): 118 Calories; 4g Fat (24.4% calories

from fat); 7g Protein; 19g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

373mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Vegetable; 1/2 Fat.

 

NOTES : Biryani, an Indian version of paella, is a festive party dish

prepared with a variety of vegetables and spices. Unlike many casseroles

(which are subdued by monotone flavours and textures) this dish is a

culinary adventure packed with alluring tastes.

 

Fenugreek and garam masala are available in the spice section of Indian

markets, natural food stores, and well-stocked supermarkets. If you do not

have garam masala, try adding 1/4 teaspoon each of ground cumin and

coriander and a scant touch of ground cloves. There is no substitute for

fenugreek.

 

Jo's note: This was very nice and was easy to make. It was also good the

next day with wedges of hard-boiled egg. (August 2001)

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