| Vegetable Biryani October, 2000 Serves 12 / The crowning glory of India's rice dishes is the Biryani. Some of the rice in this colorful dish will turn yellow, while some will be white. Prep Time: 25 Minutes Cooking Time: 40 Minutes 2 tablespoons vegetable oil\1/2 teaspoon poppy seeds 1/2 teaspoon mustard seeds (preferably black) 1/8 - 1/4 teaspoon cayenne to taste 3/4 teaspoon garam masala (a spice blend) 3/4 teaspoon coriander 2 teaspoons turmeric 1/2 cauliflower, cut into flowerets 2 small zucchini, cut into 1-inch slices 2 potatoes, cut into large cubes 1/2 large eggplant, cut into1-inch cubes 1 red pepper, diced 1 cup sliced onion 1/2 cup water 1 1/2 cups tomato purée 1/2 teaspoon salt 2 cups cooked basmati rice, divided 1/2 cup chopped, toasted almonds 1/2 cup raisins 1. Heat oil in a large Dutch oven. Add poppy and mustard seeds and cook over medium-low heat until seeds start to pop. Reduce heat to low and stir in remaining spices. Cook for 1 minute. 2. Increase heat to medium-high and add vegetables. Stir-fry for 2 minutes. Add water, tomato purée and salt. Cover and cook over low heat until vegetables are almost tender, about 10-15 minutes. Remove from heat. Add 1 cup rice; mix. 3. Preheat oven to 350º Spray a 9x13-inch baking dish with nonstick spray. 4. Spread the vegetable and rice mixture in baking pan, then top with remaining rice. Sprinkle with nuts and raisins. Cover with foil; bake 30 minutes. Calories 183,Fat 5,Perfat 26,Cholesterol 0,Carbo 31,Protein 4,Fiber N/A,Sodium N/A |
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Vegetable Biryani
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