Very minty~ vegetable biryani
Yield: 1 Servings
Ingredients:
- 1 Inch ginger -- fresh Peeled
- 4 1/2 Cloves garlic
- 4 Chillies green
- 2 c Yogurt -- thick
- 6 Tomatoes medium -- diced
- 6 Cardamoms
- 6 Cloves
- 6 Cinnamon sticks
- 1 ts Turmeric powder
- 1 ts Garam masala
- 2 ts Coriander powder
- 1/2 ts Red chili powder
- 1 bn Coriander leaves -- fresh Chopped
- 1 bn Mint leaves -- fresh torn
- 5 Chillies green -- slit
- 2 1/2 c Rice (basmati preferred) -- Washed and well drai
- 2 Medium-large onions -- Sliced very thin
- 4 ts Ghee
- 5 c Water
- 2 c Beans -- slivered
- 1 c Carrots -- slivered
- 2 c Cauliflower -- cut into sm Flore
- 4 Bay leaves (tez patta)
- 1 ts (heaped) fennel seeds
- 1 Star anise -- broken
Instructions:
Pre-heat oven to 400. Grind to paste the ginger garlic and 4 chillies. Add to yogurt along with tomatoes cardamoms cloves cinnamon turmeric garam masala coriander powder red chili coriander leaves mint and slit chillies. Mix well and set aside. For best results let this soak for 2-3 hours. Fry half the sliced onions in 3 tbsp. ghee until translucent. Add the rice stir till coated with ghee and fry until a little crisp. Add water cover and cook on low low heat till three-fourths done. Remove from heat. Removing rice off heat after it is three-quarters done should leave some fluid content that will get absorbed in the baking process. Baking allows the flavors to seep in evenly as well as make the rice fluffy. Heat 4 tbsp. oil plus 1 tbsp. ghee. Add tez patta fennel star anise (a must!). Add remaining sliced onion and fry until clear. Add vegetables stir until crisp cooked. Add yogurt mix salt to taste and cook it down till thick and spoonable. Spread some rice in a large aluminum baking pan then spread on some of the yogurt mix. Repeat alternating rice and yogurt mix till everything is used up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake for 30 mins. Serve with a cold raita and a light curry of your choice. ~ - - - - - - - - - - - - - - - - - From hassell@eecs.tulane.edu Mon Aug 26 16:27:59 1996 For the lucky one with tons of ripe tomatoes.! johnette Recipe By : U15297@uicvm.uic.edu From: La Parilla The Mexican Grill By R
