Vegetable Biriyani - INDIAN
Posted in:
Starches
Mon, Jan 30, 2017, 10:48:54, 8 Yaers ago
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Directions
- Grind the fennel seeds. turmeric, cardamom seeds, cinnamon, cloves, and poppy seeds.
- Blend in a food processor with the garlic, ginger, chili peppers, and coriander leaves.
- Boil some water for the rice.
- Melt the butter in a pan.
- Add the onion and fry until golden.
- Add the blended spices, the bay leaves, and tomato; continue to cook, mashing the tomato with the back of a wooden spoon to make a thick paste.
- Add the water. carrots, potatoes, peas and salt; simmer for 15 minutes.
- Meanwhile. melt the butter in a pan, add the onion, and crumble in the bay leaf; fry until the onion is golden.
- Stir in the rice and enough boiling water to barely cover the rice; cook, covered, for 7 minutes.
- Turn off the heat and let stand, covered, for 8 minutes.
- Stir the vegetables into the rice and heat through.
- Sprinkle in cashews nuts,
- Add salt as needed.
Ingredients
1/2 teaspoon fennel seeds1/2 teaspoon turmeric1 pod cardamom seeds1 inch cinnamon stick3 whole cloves1 teaspoon poppy seeds2 cloves garlic, chopped1 tablespoon ginger, grated2 whole green chili peppers, chopped and seeded1 sprig coriander leaves-------------------------------------------1/2 cup butter1 small onion, chopped2 whole bay leaves1 cup tomatoes, peeled and chopped1 1/4 cups water2/3 cup carrots, peeled and diced2 cups potatoes, peeled and diced3/4 cup peas1/2 teaspoon salt-----------------------------------------1/4 cup butter1 whole onion, finely chopped1 whole bay leaf1 1/2 cups basmati rice-----------------------------------------1/2 cup toasted cashew nuts
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