Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Indian Easy Veggie Chickpea Biryani

Wednesday, November 30, 2011

[MC-AllEthnic-Recipes] Slow Cooker Indian Easy Veggie Chickpea Biryani - 8 pts plus

* Exported from MasterCook *

Slow Cooker Indian Easy Veggie Chickpea Biryani

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : LowFat (Less than 30%)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small onion -- minced
1 bell pepper -- diced
1 teaspoon grated ginger root
1 small sweet potato -- diced
8 ounces cauliflower -- fresh or frozen, broken into small florets
2 teaspoons garam masala
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cinnamon
2 cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 tablespoons Chickeny Bouillon
15 ounces chickpeas -- (1 can) rinsed and drained, or 1 1/2 cooked homemade
salt -- to taste
To serve: -- 6 cups cooked rice (cook with a pinch of saffron if you have some on hand)

The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the bell pepper and cook for 2 minutes longer. Store the sauteed vegetables, the grated ginger, and the cut-up sweet potato and cauliflower together in a large airtight container in the refrigerator.

In the Morning: oil the crock of your slow cooker. Combine the sauteed vegetables, ginger, sweet potato, cauliflower, spices, water, bouillon, chickpeas, and salt in the slow cooker. Cook on low for 6 to 8 hours.

Taste and adjust the seasonings. Spread half of the cooked rice on a platter, cover with veggie chickpea stew, and top with the rest of the rice.

Yield: 6 servings
Prep time: 15 mins
Cook time: 6 to 8 hours

AuthorNote: this is made differently than traditional biryani. Here we cook the veggies in a stew, then sandwich between layers of cooked rice, instead of cooking the stew between the rice layers in the oven. It has all of the flavor, and if you have a rice cooker you won't heat up the kitchen at all.

Cuisine:
"Indian"
Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 351 Calories; 9g Fat (22.7% calories from fat); 15g Protein; 55g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 66mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0