Recipe Cottage


LOCATION: Recipes >> Indian >> Biryani 10

Print this Recipe    Biryani 10


2 tbs vegetable oil
1 medium-size onion, cut in half lengthwise and thinly sliced
1 tsp minced garlic
1 tbs peeled and minced fresh ginger
1/2 cup firmly packed finely chopped cilantro, soft stems included
1 tsp garam masala
1 tbs ground coriander
1 tsp ground cumin
1 tsp ground cayenne pepper, or to taste (optional)
1 tsp salt, or to taste
5 cups fresh mixed vegetables, cut into 1-inch pieces (broccoli,
cauliflower, carrots, beans, mushrooms, colorful bell pepper, and peas)

2 1/2 cups basmati rice, picked over
4 3/4 cups water
1 tablespoon vegetable oil
5 black cardamom pods, pounded lightly to beak the skin
1 tsp black peppercorns (optional)
One 3-inch stick of cinnamon
1 1/2 tsp cumin seeds
1 tsp salt, or to taste

1/2 tsp garam masala for garnish

Heat the oil in a large skillet or saucepan over high heat and cook
the onion, stirring, until golden, 4 to 5 minutes. Stir in the
garlic, ginger, and cilantro, then add the garam masala, coriander,
cumin, cayenne, and salt. Stir in the vegetables. Cover and cook
for 2 to 3 minutes over high heat, the reduce the heat to medium
and continue to to cook until the vegetables are tender-crisp, 4
to 5 minutes. Stir occasionally.

Wash the rice in 3 to 4 changes of water, stirring lightly with
your fingertips, until the water runs almost clear. Then soak it
in the water for 30 minutes or longer.

Heat the oil in a large nonstick saucepan over high heat and cook
the cardamon, peppercorns, cinnamon, and cumin, stirring, until
they sizzle, 30 to 40 seconds. Add the salt, stir in the rice and
water, and bring to a boil. Reduce the heat to a minimum, cover
the pan (partially at first, until the foam subsides, then snugly),
and cook the rice until all the water is absorbed, 5 to 7 minutes.
Remove from the heat.

Preheat the oven to 300 degrees F. Line a large ovenproof casserole
with a 1-inch layer of the rice and top with a layer of cooked
vegetables. Cover with rice and repeat until all the vegetables
and rice are used up. Cover the casserole and bake for 10 to 15
minutes. (The rice can stay in the oven for 30 to 40 minutes if
need be.)

Garnish with the garam masala and serve as a main dish or as part
of a festive menu.

Makes 8 servings.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.