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      RECIPE TITLE "Vegetarian Biryani Recipe"
    Source: Quick from Scratch - Vegetable Main Dishes,
    courtesy of Cooking.com

    yieldsServes 4 time--- difficultyeasy

    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.

      RECIPE INGREDIENTS

    For Rice:
    1 1/2 cups rice, preferably basmati rice, rinsed

    For Vegetables:
    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

     

      RECIPE METHOD

    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
    Serves 4
    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%

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