byriani

1. recette

Vegetable Byriani

• Portions: 6-8
• Source: livre d'une amie, titre inconnu

Ingredients

• 1 cup eggplant, cut into cubes
• 1 cup carrot cubes
• 1 cup fresh, shelled peas
• 1 cup cauliflower buds
• 1 medium-size onion, finely chopped
• 1 garlic clove, finely chopped
• 1 large tomato, finely chopped
• 1 green pepper, finely chopped
• 2 tbsp. butter or ghee
• 4 whole cloves
• 4 cardamon pods
• 1 stick cinnamon 1½-2"
• 2 cups uncooked white rice (parboiled preferred)
• ¼ tsp. cayenne (optional)
• 2 tsp. salt
• 4 cups water

Cut the egglplant and carrot into smaller than sugar-cube size pieces and separate the cauliflower into small flowerettes.

In a large pot heat the butter or ghee over a low temperature so that it melts but does not burn. To this add the chopped onion, garlic and pepper and stir for 2 minutes. Now add the cloves, cardamom pods and the stick of cinnamon broken into 3 pieces. Continue to stir all the spices over a low heat until the onions brown. Then add the tomato and continue to stir for about 7 minutes. By this time the tomato pieces will have integrated with the spice mixture to form a smooth sauce. Add the rice, cayenne and salt and sauté for 2 more minutes so that the rice becomes coated and slightly fried. Now add the vegetables and stir all the ingredients so that the vegetables and rice are coated with the tomato-sauce mixture. Add the water, lower the heat, cover and let the byriani cook for about 20 minutes or until all the water has been absorbed. By this time the rice and vegetables should be completely cooked. In this recipe the vegetables are actually steam-cooked, which makes them very tender and delicious. The byriani, when served with plain yogurt, is a meal in itself. Serves Six to Eight.