From: mkay@sequent.com (Mary Kay Petersen)
Subject: Re: RECIPE: Vegetable Biryani
Status: RO
Apparently-To: rec-food-recipes@uunet.uu.net
Organization: Sequent Computer Systems, Inc.
Distribution: na
Date: Mon, 14 Dec 92 16:27:46 GMT

olin@sics.se (Peter Olin) writes:


>	I have a couple of Indian cookbooks, but none of them contain a
>	recipe for Biriyani. Chinken-, mutton-, vegetarian-, Biriyani
>	anyone will do (i guess they are pretty similar).

>	Could someone please help me by providing a recipe or just a
>	list of ingredients and approximate amounts?

>	Thanks in advance,

>				Peter
>--
>Peter Olin                            ! Email: olin@sics.se
>Swedish Institute of Computer Science ! Tel: +46 8 752 1557 (direct)
>Box 1263                              !  or: +46 8 752 1500
>S-164 28 KISTA, SWEDEN                ! Fax: +46 8 751 7230

:

           Very Minty, Very tasty, Vegetable Biryani

Ingredients
           2 1/2 cups rice (basmati preferred)
           2 med-large onions, sliced real thin
           To soak: in 2 cups thick yogurt,
               (good if homemade but store bought will do)
               FOR BEST RESULTS: soak for 2-3 hours.
           6 med tomatoes, diced
           6 cardadmoms
           6 cloves
           6 cinnamon sticks
           1 tspn turmeric
           1 tspn garam masala
           2 tspn coriander powder
           1/2 tspn red chilli powder
           1 bunch chopped coriander
           1 bunch fresh mint leaves, torn
           5 green chillies, slit
           Grind to paste: (and add to above
               yogurt mix to soak)
               4-5 cloves garlic, 4 green chillies,
               inch ginger.
Preparation

   1. Fry half the onions in a little ghee/oil until transluscent,
      add washed drained rice, stir till oil coated and a little
      crisp. Cook on low, low heat till 3/4 quarters done.
      Remove from heat.

   2. Sliver veggies. (carrots, beans) (cauliflower in small
      florets)

   3. Warm 4 tbspns oil and a litle ghee for flavor. Drop bay
      leaves, fennel, star anise (a must!). Fry onions till clear.
      Add veggies, stir until crisp cooked. Add yogurt mix. Salt
      to taste. And cook it down till thick and spoonable.

   4. Pre-heat oven to 400.

   5. Spread some rice in a large aluminum baking pan, then
      alternate by spreading 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.


Note: Water for cooking basmati is two times the measure of rice.
      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.

      Serve with a raita and a light curry of your choice.

      This dish takes some planning and a few hours of your time but
      is worth the effort. Enjoy!


      - Shyamala Parameswaran

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