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Vegetable Biryani
-By Shalini Narain
2 medium potatoes with skin, cleaned and quartered
1 tbs oil to brown the potatoes 1 tbs oil + 1 tsp butter
1 tbs cumin seeds
1 cup finely diced onions
2 tsps grated ginger
2 tsp crushed garlic
2 green chilies, chopped fine
4 1-inch cinnamon sticks
4 cloves
4 whole cardamon with skin
1 cup diced carrots
1 cup green beans, 1-inch pieces
1 cup cauliflower florets, large pieces
1 cup raw basmati rice, rinsed and set to drain 13/4 cup
water
3/4 tsp salt, or to taste
1 cup frozen peas
1 large red pepper,
diced 1 medium green pepper, diced
1/2cup raisins
1/4cup fresh, chopped coriander
3 tbs broken cashews, toasted till golden brown
Preheat oven to 375F
Heat 1 tbs oil in a large non-stick
skillet over medium heat, and sauté the diced potatoes until golden brown.
Remove browned potatoes from the skill et and set aside. add the oil and
butter to the same skillet. Add the cumin seeds, onions (with a pinch of
salt) and sauté until golden brown. Add the ginger, garlic, green chilies
and the remaining spices and sauté for 10 seconds. Transfer to a large
ovenproof casserole or roast pan. Add the prepared potatoes, carrots, beans,
cauliflower, drained rice, water and salt. Stir well to mix. Bake covered
for 30 minutes. Remove cover. Fluff rice. Add the green pea s, the red and
green peppers and raisins. Stir gently to combine. Bake uncovered for 15
minutes Serve hot garnished with toasted cashews and chopped coriander
leaves. Serve with fruit raita
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