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Vegetarian Corn Biryani
* Exported from MasterCook *
Vegetarian Corn Biryani
Recipe By :Laxmi Hiremath
Serving Size : 4 Preparation Time :0:00
Categories : Information Side Dishes
Amount Measure Ingredient -- Preparation Method
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1 cup basmati rice
1 1/4 cups water
1/2 cup lowfat milk
3/4 teaspoon salt
3 ears fresh corn -- shucked
1 tablespoon mild vegetable oil
2 bay leaves
1/2 cup chopped onion
1 teaspoon crushed garlic
1/8 teaspoon turmeric
2 tablespoons chopped cashews
1 tablespoon currants or raisins
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup chopped tomato
Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil
in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat
to low, cover, and cook until the rice is just tender, about 10 minutes.
Meanwhile, grate the corn on the coarse side of a box grater, or use a small
sharp knife to cut off just the tips of the kernels, then scrape the milky
centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over
medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the
onion starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins,
cumin and coriander. Cook, stirring, for 2 to 3 minutes. Add the tomato, corn
and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover,
and cook until the mixture is soft, 6 to 8 minutes. Position a rack in the
center of the oven; preheat the oven to 350 degrees.
To assemble: Make alternate layers of rice and the spicy-corn mixture in a
2-quart, heat-proof glass baking dish, finishing with a layer of rice.
Cover tightly with foil and bake for 15 minutes. Remove from the oven and let
stand (covered) for 5 minutes before serving.
Serves 4.
The pilaf may be made 1 day ahead. Let cool in the baking dish, cover and
refrigerate. Reheat in oven or microwave.
PER SERVING: 320 calories, 7 g protein, 59 g carbohydrate, 7 g fat (2 g
saturated), 4 mg cholesterol, 430 mg sodium, 4 g fiber.
Source:
"The Fabled Rices Of India: Traditional rice dishes"
Copyright:
"1998-Jun San Francisco Chronicle"
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NOTES : Oven. Some Indians prefer to cook rice like pasta, boiling it in plenty
of salted water until it is partially done. It is then drained, transferred to
a baking dish, tightly covered, and baked until tender in a slow (300 degrees)
oven. This method is generally used for biryanis.
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