Friday, May 27, 2011

Vegetable Biryani



Ingredients:

  • 5 Tbs ghee (butter melted with the scum skimmed off)
  • 3 Tbs paste made up of equal parts ginger garlic and onion
  • 2 Tbs garam masala (mixed spices powder)
  • 3 Tbs paste equal parts fresh green chili and fresh coriander leaves
  • 2 cups of basmati rice
  • 3 cups of vegetables (carrots, potatos, green beans diced about an inch thick)
  • Oil
  • Water
  • Salt to test
Steps

Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color.

When fragrant, add the vegetables, stirring so that they absorb the flavors evenly, add the rice and stir fry until the grains become evenly coated too.

Add four and a third cups water. Stir in the chili paste and add salt to taste.

Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).

Tips:
  • Use less ginger paste rather than more at your first attempt.
  • Unless you're on a diet be generous with the oil and ghee.
  • Traditionally ,the dish is served with curd (plain yoghurt).
  • If you can get hold of Indian Mango pickle, that's a good accompaniment too.
  • To soothe a burning mouth, eat a starch, the chili lingers on in the oils and a slice of bread will get that out of your mouth much quicker than a drink would.
  • A Chardonnay would go well with this or a Riesling if you can stand a sweet wine.
  • Serve rich vanilla or toffee ice cream for dessert.

No comments:

Post a Comment