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Spiced rice with vegetables

Web www.CuisineCuisine.com

Biryani: An elaborate dish made from spiced saffron rice cooked with pieces of lamb, chicken or vegetables. It is usually made on special occasions since it takes a long time to make; but it is surely worth the effort. It always tastes better the next day since the spices marinate and flavor the meat / vegetables and rice. This is an easy version of the same. We hope you like it.

Vegetarian or Non-vegetarian- Biryani is a favorite at weddings and celebrations.  It is generally served with a yogurt based salad called a Raita or a freshly made vegetable salad or Kachumber.


Web www.CuisineCuisine.com
  • 2 1/2 cups of Indian Basmati Rice
  • 1 green pepper, sliced lengthwise into 2 inch strips
  • 1/2 cup potatoes, cubed
  • 1/2 cup green peas
  • 1/2-cup carrots cubed
  • 1/4 cup oil
  • 4 cloves
  • 2 green cardamom pods
  • 2-3 1 " cinnamon sticks
  • Salt to taste
  • A few mint sprigs for garnishing

Blend all the ingredients listed below for the "Wet Masala" to a fine paste adding water if necessary.

Wet Masala Paste"

  • 1 teaspoon finely chopped garlic
  • 2 teaspoons finely chopped ginger
  • 1/2-cup onions finely chopped
  • 1 teaspoon garam masala
  • 1 teaspoon red chili powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1/2 cup freshly ground coconut or use the unsweetened dry coconut

Onion Almond Garnish

  • 1-cup onions finely sliced
  • 2 tablespoons golden raisins
  • 2 tablespoons sliced almonds
  • 5-6 tablespoons of oil
  1. In a medium skillet, on medium high, heat 5-6 tablespoons of oil; fry the onions till golden  brown. Lower the heat. Now add the raisins and almonds and sauté till the almonds are lightly brown. Keep aside. This is the garnish.
  1. First Make the Garnish and  Wet Masala Paste.
  2. Wash the rice, drain the water and let it sit with no water for 10 minutes.
  3. Heat the oil in a heavy pot. Add the cloves, cardamom pods, cinnamon sticks. Sauté for 30-40 seconds.
  4. Add the "Wet-Masala Paste" and sauté till golden brown and until the oil starts to separate. Tired of sautéing.....…don't be.......a little elbow grease goes a long way ! That ‘s the trick to making your recipe turn out great. So don’t quit now.
  5. Now add the bell peppers, potatoes, peas and carrots, sauté for a few more minutes. Add the rice and salt mix well. Sauté for a few more minutes.
  6. Transfer into a Microwave able / Serving container. (Corning* or Anchor Hocking*) OR cook in the same pot.
  7. Add 5 (approx.) cups of water. 
  8. Cook the rice until all the water has been absorbed. At this point, stir the rice and add half of the Onion-Almond-Garnish and mix it in.  
  9. Cover the container and finish cooking. Remove and garnish with the remaining "Onion-Almond Garnish" and a few mint leaves.
  10. Serve hot with Mint Chutney and Raita.
  11. Makes 6 to 8 servings.



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