Recipe#11806

Title: Biryani 10

From: adamh@digiplay.NOSPAM.com (adam hart) 
 Newsgroups: rec.food.recipes 
 Subject: Biryani 
 Date: 2 Oct 1998 21:11:02 -0500 
 Message-ID: <6v413m$564@bonkers.taronga.com> 

2 tbs vegetable oil
 1 medium-size onion, cut in half lengthwise and thinly sliced
 1 tsp minced garlic
 1 tbs peeled and minced fresh ginger
 1/2 cup firmly packed finely chopped cilantro, soft stems included
 1 tsp garam masala
 1 tbs ground coriander
 1 tsp ground cumin
 1 tsp ground cayenne pepper, or to taste (optional)
 1 tsp salt, or to taste
 5 cups fresh mixed vegetables, cut into 1-inch pieces (broccoli,
   cauliflower, carrots, beans, mushrooms, colorful bell pepper, and peas)
 2 1/2 cups basmati rice, picked over
 4 3/4 cups water
 1 tablespoon vegetable oil
 5 black cardamom pods, pounded lightly to beak the skin
 1 tsp black peppercorns (optional)
 One 3-inch stick of cinnamon
 1 1/2 tsp cumin seeds
 1 tsp salt, or to taste
 1/2 tsp garam masala for garnish
 Heat the oil in a large skillet or saucepan over high heat and cook
 the onion, stirring, until golden, 4 to 5 minutes. Stir in the
 garlic, ginger, and cilantro, then add the garam masala, coriander,
 cumin, cayenne, and salt. Stir in the vegetables. Cover and cook
 for 2 to 3 minutes over high heat, the reduce the heat to medium
 and continue to to cook until the vegetables are tender-crisp, 4
 to 5 minutes. Stir occasionally.
 Wash the rice in 3 to 4 changes of water, stirring lightly with
 your fingertips, until the water runs almost clear. Then soak it
 in the water for 30 minutes or longer.
 Heat the oil in a large nonstick saucepan over high heat and cook
 the cardamon, peppercorns, cinnamon, and cumin, stirring, until
 they sizzle, 30 to 40 seconds. Add the salt, stir in the rice and
 water, and bring to a boil. Reduce the heat to a minimum, cover
 the pan (partially at first, until the foam subsides, then snugly),
 and cook the rice until all the water is absorbed, 5 to 7 minutes.
 Remove from the heat.
 Preheat the oven to 300 degrees F. Line a large ovenproof casserole
 with a 1-inch layer of the rice and top with a layer of cooked
 vegetables.  Cover with rice and repeat until all the vegetables
 and rice are used up.  Cover the casserole and bake for 10 to 15
 minutes. (The rice can stay in the oven for 30 to 40 minutes if
 need be.)
 Garnish with the garam masala and serve as a main dish or as part
 of a festive menu.
 Makes 8 servings.