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Wednesday, June 1, 2011

Vegetarian Biryani

This is a recipe I make for pot luck. It satisfies vegans and no one misses the meat or cheese.

For the rice:
3/4 cups basmati rice
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/4 teaspoon whole cloves
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon salt

For the vegetables:
2 tablespoons oil (canola, corn)
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tbs Curry Paste (mild Pataks, or Pataks Biryani Paste)
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 cup small cauliflower florets
1 cup drained chick peas (canned are fine)
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered, and par boiled
1 medium carrot, cut into 1-inch pieces
1 small zucchini cubed
handful sugar snap peas
1 salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds

Make the rice: I use a rice cooker. Add ingredients and whole spices, cook as for white rice

Meanwhile, make the vegetables. Put oil in a skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, curry paste and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the chick peas, cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.

Top rice with veg in a lasagna pan. Cover with foil.

Bake in oven for 15-20 minutes, to heat through. Season with salt to taste. Serve, top with some of the toasted coconut and almonds.