RECIPE TITLE "Vegetarian Biryani Recipe"
Source: Quick from Scratch - Vegetable Main Dishes,
courtesy of Cooking.com
Serves 4 --- easy
The cooks of India and Pakistan take their rice seriously. It is in these regions that the humble grain is transformed into some of southern Asia's most delicious dishes, such as biryani, a richly perfumed combination of rice, vegetables, and sometimes fruits, nuts, and meats. Our vegetarian version features potato, carrots, and peas.
1 1/2 cups rice, preferably basmati rice, rinsed
1 tablespoon butter
1 tablespoon cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper
1 baking potato (about 1/2 pound), peeled and cut into 1 1/2-inch pieces
2 carrots, cut into 1 1/2-inch pieces
2 cups water
1 1/2 teaspoons salt
1 10-ounce package frozen peas, defrosted
1/4 cup plain yogurt
1 jalapeno chiles, seeds and ribs removed, minced
1 tomato, seeded and cut into 1/2-inch pieces
1/2 cup cilantro leave
FOR RICE: Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice, return to the pot, and cover to keep warm.
FOR VEGETABLE: Meanwhile, in a large frying pan, melt the butter with the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the cumin, turmeric, curry powder, and cayenne and cook, stirring, for 1 minute longer. Add the potato, carrots, water, and salt. Increase the heat to moderately high and simmer until the vegetables are tender and no liquid remains in the pan, about 10 minutes.
TO SERVE: Stir the peas into the other vegetables and remove the pan from the heat. Stir in the yogurt and rice and serve topped with the jalapeno, tomato, and cilantro.
WINE RECOMMENDATION: The sweet, floral perfume of basmati rice calls to mind the similar aromas of Vouvray. A demi-sec will strike just the right balance with the slight heat of the biryani.
Recipe reprinted by permission of Food and Wine. All rights reserved
| Nutrition Facts
Facts per Serving
Calories: 468 Fat: 8g Carbohydrates: 88g
Cholesterol: 9mg Sodium: 991mg Protein: 13g
Fiber: 8g % Cal. from Fat: 15% % Cal. from Carbs: 75%
Ajanta : Regional Feasts of India, There are as many regional flavors and dishes in India as there are languages and dialects, and no one knows this better than Lachu Moorjani, owner of Ajanta Restaurant in the San Francisco Bay Area. Widely recognized as the Bay Area's premier restaurant for Indian cuisine, Ajanta sets the standard with its ever-changing menu, offering creative dishes from the many regions of India. Ajanta represents one of the best places in this country to experience a taste of India without getting on an airplane! Moorjani is proud to present Ajanta: Regional Feasts of India, featuring the specialties of each region in India, and an excellent introduction to the cuisines and flavors of this richly diverse country. Organized by region, Moorjani has created more than a dozen feasts; each menu includes an appetizer, main dish, side dish, rice dish, bread, and dessert. Moorjani also offers tips on Indian cooking and Indian ingredients, making this cuisine accessible to most any cook. Luscious full-color food photography pairs with step-by-step photos showing how to make everything from pakora to poori bread. Recipes include Tandoori Portobello Mushrooms, Spinach and Feta Cheese Samosa, Indian Crab cakes, Khumbi Pakora, Chicken Pistachio Korma, Tamil Lamb Curry, Prawn Curry Bengal, Palak Paneer (Spinach and Paneer Cheese in Spices), and Chicken Biriyani, along with unique recipes for Chutneys and Raitas.
India With Passion Modern Indian home food is as varied and eclectic as any cuisine in the world. But unlike Indian restaurant cooking, it does not require legions of chefs to spend hours preparing spices and pastes or slow-cooking stews and curries. Deeply-flavored dishes are created simply, in a way that fits in with our modern busy lifestyle. The regions of India have long enjoyed different styles of food, using different ingredients and cooking techniques-and this is never more apparent than in the country's home kitchens. There are the kebabs, koftas, tikkas, dals, flatbreads, and tandoori dishes of the North, where warming dried spices bring comfort during the harsh winters. From the West, where rice is a staple, come spicy seafood and chicken dishes. The South brings us coconut dishes, vegetarian recipes, biryanis, and dosas, all flavored with deliciously fresh spices, and highlights from the East include noodles, fresh-water fish, and desserts. Some of the dishes in India with Passion are steeped in tradition, while others are based on new creations that Manju has enjoyed in India's homes, cafes, and restaurants. But all are authentically Indian, rich in flavor, and simple to cook. Manju Malhi is renowned for her simple approach to Indian cooking. She has written several cookbooks and she presents her own television show called Simply Indian. Manju developed her passion for Indian cooking from watching her parents cook as a child, and refined her skills while studying in Bombay for four years.