[MC-AllEthnic-Recipes] Electric Karma Vegetable Biryani

 

                      

* Exported from MasterCook *

                     Electric Karma Vegetable Biryani

Recipe By     :David Hagedorn adapted this recipe from the version prepared by Chef Nilesh Singhvi.

Serving Size  : 9     Preparation Time :0:00

Categories    : LowFat (Less than 25%)          Vegan

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

                        For the Vegetable Biryani:

  2             pounds  basmati rice

  1           teaspoon  saffron threads

  2        tablespoons  hot water

  1                cup  Biryani Sauce Base -- (see related recipe)

  5               cups  assorted vegetables -- such as carrots, green beans, cauliflower, peeled Yukon Gold potatoes, peeled sweet potatoes, peas and turnips, cut into bite-size cubes or sticks, blanched (see note below)

  1              piece  ginger root -- (1 inch) cut into very thin strips (julienne)

  4                     Thai green chili peppers -- stemmed, seeded and slit

  2             medium  tomatoes -- cut into 1/2-inch slices

     3/4           cup  finely chopped cilantro leaves

  2        tablespoons  finely chopped mint

  4             quarts  water

  1         tablespoon  salt

  2        tablespoons  canola oil

                        For the Indian-style bouquet garni:

  1                     cinnamon stick

  4                     whole cloves

  3                     cardamom pods

  2                     bay leaves

                       

Rinse the rice well and soak in cold water to cover for 1 hour, then drain

and rinse. Set aside.

 

In a small cup, soak the saffron in the hot water; set aside.

 

Position a rack in the lower third of the oven, removing the other racks;

preheat to 350 degrees.

 

In a large Dutch oven over medium-high heat, heat the Biryani Sauce Base

for 1 minute. Add the blanched vegetables and cook them in the sauce for

about 5 minutes, or until they are crisp-tender. Remove the pot from the

heat; cover the vegetables with the ginger, Thai green chili peppers,

tomatoes, 1/4 cup of the cilantro and the mint. Set aside.

 

To form an Indian-style bouquet garni, wrap the cinnamon stick, cloves,

cardamom pods and bay leaves in a small piece of cheesecloth and secure

the bundle with kitchen twine.

 

In a large stockpot over high heat, combine the water, salt, bouquet garni

and oil. Bring to a boil, then add the rice and cook for about 7 minutes;

the rice will still have a slight crunch. Drain it in a colander, then

spread two-thirds of the rice over the vegetables in the Dutch oven.

Sprinkle the reserved saffron water over the rice, then top with the

remaining rice. Place a clean wet cloth (it will stain) or several layers

of wet cheesecloth directly atop the food, covering it, and place a tight

lid on the Dutch oven. Transfer to the oven and bake for about 25 minutes,

until the moisture has evaporated and the rice is aromatic.

 

Remove the biryani from the oven and discard the Indian-style bouquet

garni. Stir to mix well. Garnish with the remaining 1/2 cup of cilantro.

Serve hot.

Makes 8 to 10 servings

A biryani is a version of rice pilaf. It requires some prep work, but

making components in advance over time makes the job easier. The sauce

base can be made several days ahead and refrigerated (or frozen). The

vegetables can be prepped the day before.

To blanch vegetables:Have ready a bowl of ice water. Bring a large pot of

lightly salted water to a boil over high heat. Add the vegetables in

batches and cook for 30 seconds, then use a slotted spoon to transfer to

the ice water bath to stop their cooking. Blot the vegetables dry on paper

towels.

Cuisine:

  "Indian"

Source:

  "Electric Karma [restaurant], Los Angeles, CA"

S(Formatted by Chupa Babi):

  "Dec 2012"

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 613 Calories; 15g Fat (22.6%

calories from fat); 12g Protein; 107g Carbohydrate; 7g Dietary Fiber; 0mg

Cholesterol; 1296mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 1 Vegetable;

1 Fat.

Nutr. Assoc. : 0 0 0 0 0 5215 0 349 0 20128 0 0 0 0 0 0 0 253 0 0

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