Very Minty, Vegetable Biryani

* Exported from MasterCook *

Very Minty, Vegetable Biryani

Recipe By : U15297@uicvm.uic.edu
Serving Size : 1 Preparation Time :0:00
Categories : Oriental

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 inch ginger -- fresh, peeled
4 1/2 cloves garlic
4 chillies, green
2 cups yogurt -- thick
6 tomatoes, medium -- diced
6 cardamoms
6 cloves
6 cinnamon sticks
1 teaspoon turmeric powder
1 teaspoon garam masala
2 teaspoons coriander powder
1/2 teaspoon red chili powder
1 bunch coriander leaves -- fresh, chopped
1 bunch mint leaves -- fresh, torn
5 chillies, green -- slit
2 1/2 cups rice (basmati preferred) -- washed and well drai
2 medium-large onions -- sliced very thin
4 teaspoons ghee
5 cups water
2 cups beans -- slivered
1 cup carrots -- slivered
2 cups cauliflower -- cut into small flore
4 bay leaves (tez patta)
1 teaspoon (heaped) fennel seeds
1 star anise -- broken

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.

- - - - - - - - - - - - - - - - - -