Very Minty, Very Tasty, Vegetable Biryani
indian, rice, vegetables
2 1/2 cup rice (basmati preferred)
2 medium onions, chopped fine
2 cup thick yogurt*
6 medium tomatoes, diced
6 cardadmoms
6 cloves
6 cinnamon sticks
1 teaspoon turmeric
1 teaspoon garam masala
2 teaspoon dhania powder
1/2 teaspoon red chilli powder
1 bunch chopped coriander
1 bunch chopped fresh mint
5 green chillies, slit.
1 grind to paste:
1 (add to above yogurt* to
1 soak 2-3 hrs)
4 cloves garlic
4 green chillies
1 inch ginger
Fry half the onions in a little ghee/oil until transluscent, add washed drained rice, stir till oil coated and a little crisp. Cook on low, low heat till 3/4 quarters done. Remove from heat.
Sliver veggies. (carrots, beans) (cauliflower in small florets)
Warm 4 tbspns oil and a litle ghee for flavor. Drop bay leaves, fennel, star anise (a must!). Fry onions till clear. Add veggies, stir until crisp cooked. Add yogurt mix. Salt aste. And cook it down till thick and spoonable.
Pre-heat oven to 400.
Spread some rice in a large aluminum baking pan, then alternate by spreading 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.
Yield: 1 servings