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Vegetable and bean biryani
VEGETABLE AND BEAN BIRYANI
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Rice
Vegetarian
Amount Measure Ingredient -- Preparation Method
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1 md Aubergine -- cubed
-(large is better, though)
1 pn Salt and black pepper
4 tb Vegetable oil or vegetable
-ghee
3/4 ts Poppy seeds
1 t Mustard seeds
1 pn Cayenne
1/4 ts Turmeric
3/4 ts Garam masala
1/4 ts Ground coriander
1 Red pepper -- seeded & sliced
3 oz Butter beans -- cooked
2 Tomatoes -- skinned, seeded
-& chopped
8 oz Long grained brown rice
-cooked with saffron
1 oz Toasted pine nuts
1 oz Raisins
1 Coriander sprig for garnish*
Place the aubergine cubes in a colander, sprinkle with
salt and leave for 30 minutes. Rinse the cubes and
dry. Heat the oil or ghee in a large pan. Add the
poppy and mustard seeds and cook for 2 minutes,
stirring. Add the cayenne pepper, turmeric, garam
masala, coriander, aubergine, red pepper, beans,
tomatoes and salt and pepper. Cover and cook for
about 10 minutes. Layer the rice and vegetable mixture
in an ovenproof dish. Cover and cook in a preheated
moderate oven (180~C, 350~F, Gas Mark 4) for 30
minutes. To serve:
Sprinkle with toasted pine nuts and raisins. Garnish
with a coriander sprig and serve hot.
* I've never used sprig of coriander - can't stand it
unless it's ground coriander, from a packet! It's
called cilantro in the US, isn't it?
This recipe from Carole Bowen's book "The Vegetarian
Cookbook", I think.
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| Free recipe:
Vegetable and bean biryani
(Recipe source online. Easy and quick cooking food, low fat cook/ cookie,
healthy vegetarian diet for breakfast, dinner or supper. No secret recipie) |
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