Recipe for a vegetable beriani?!
i understand that all curries have the same curry sauce to start with although i'm not sure about this so can anyone enlighten me and also give me a recipe for a vegetable biriani ( not using prefabricated curry powder) thanks!.i live in sw france and it is considered unfrench to eat curry but i still miss it!.Www@FoodAQ@Com
Answers:
Ingredients List:
Serves 4
175 g/6 oz/1 cup basmati rice
2 cloves of garlic
1 inch piece fresh ginger (peeled)
1 to 2 (depending on your tastes) fresh green chilli (deseeded)
Small handful fresh coriander(cilantro)
450 ml/3/4 pint/2 cups vegetable stock
1 tbsp vegetable oil
2 cloves
Seeds of 2 cardamon pods
1 tsp cumin seeds
1 tsp black mustard seeds
1 large onion
2 courgettes/zuchinnis, chopped into 1/2 inch cubes
1/2 cauliflower, cut into florets
1 large waxy potato, cut into 1 inch cubes
1 tsp ground coriander
1 tsp tumeric
1/2 tsp chilli powder
225 g/8 oz tomatoes, chopped
salt and pepper
1 tbsp fresh coriander (cilantro), chopped for garnish
Instructions:
Start by soaking your rice in water for a couple of hours to remove some of the starch!. Once soaked drain and leave to one side!.
Next make your stock by blending together the 2 cloves of garlic, fresh ginger, green chillis, the fresh coriander and the vegetable stock!.
Put the oil, cloves, cardamon seeds, cumin seeds and mustard seeds in a large non-stick pan (with lid)!. Heat gently until the seeds start to pop!.
Add the onion and fry gently!. Then add the courgette and cook for a couple of minutes!. Next add the cauliflower and potatoes!. Fry for a couple more minutes before finally adding the rice!.
Stir the rice through the mix and then add the dry spices; coriander, tumeric and chilli powder!. Cook for a minute ensuring the vegetables are coated in the spices!.
Add the stock to the mix and add the chopped tomatoes and season with salt and pepper!. Stir through and then cover the pan with a lid and leave to cook on a low heat for 20 minutes!. Stir the mix once or twice, but try to avoid over stirring as this breaks up the rice!.
Once cooked (check the rice and potatoes to ensure everything is cooked evenly) serve in bowls sprinkled with some of the chopped coriander (cilantro)!.Www@FoodAQ@Com
Serves 4
175 g/6 oz/1 cup basmati rice
2 cloves of garlic
1 inch piece fresh ginger (peeled)
1 to 2 (depending on your tastes) fresh green chilli (deseeded)
Small handful fresh coriander(cilantro)
450 ml/3/4 pint/2 cups vegetable stock
1 tbsp vegetable oil
2 cloves
Seeds of 2 cardamon pods
1 tsp cumin seeds
1 tsp black mustard seeds
1 large onion
2 courgettes/zuchinnis, chopped into 1/2 inch cubes
1/2 cauliflower, cut into florets
1 large waxy potato, cut into 1 inch cubes
1 tsp ground coriander
1 tsp tumeric
1/2 tsp chilli powder
225 g/8 oz tomatoes, chopped
salt and pepper
1 tbsp fresh coriander (cilantro), chopped for garnish
Instructions:
Start by soaking your rice in water for a couple of hours to remove some of the starch!. Once soaked drain and leave to one side!.
Next make your stock by blending together the 2 cloves of garlic, fresh ginger, green chillis, the fresh coriander and the vegetable stock!.
Put the oil, cloves, cardamon seeds, cumin seeds and mustard seeds in a large non-stick pan (with lid)!. Heat gently until the seeds start to pop!.
Add the onion and fry gently!. Then add the courgette and cook for a couple of minutes!. Next add the cauliflower and potatoes!. Fry for a couple more minutes before finally adding the rice!.
Stir the rice through the mix and then add the dry spices; coriander, tumeric and chilli powder!. Cook for a minute ensuring the vegetables are coated in the spices!.
Add the stock to the mix and add the chopped tomatoes and season with salt and pepper!. Stir through and then cover the pan with a lid and leave to cook on a low heat for 20 minutes!. Stir the mix once or twice, but try to avoid over stirring as this breaks up the rice!.
Once cooked (check the rice and potatoes to ensure everything is cooked evenly) serve in bowls sprinkled with some of the chopped coriander (cilantro)!.Www@FoodAQ@Com
5 cups basmati rice
7 1/2 cups water
1/2 cup ghee
3 cinnamon sticks
5 cardamom pods
3 star anise
1 lemon grass root
1 onion
1/2 cup gingerroot
1/4 cup garlic
1 cup carrot, diced
1/2 cup French beans, sliced
1 cup tomato, chopped
1 cup peas
1/2 cup corn kernel
1 coriander sprig
3 screwpine leaves
1 teaspoon salt
1/4 teaspoon turmeric
1 coriander sprig
3 tablespoons cashews
3 tablespoons raisins
1 tablespoon ghee
Directions
1Wash and drain rice, put aside!.
2In a food processor mince onion, peeled garlic and peeled ginger, put aside!.
3In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute!.
4Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes!.
5Add carrots, beans, and tomatoes and cook down for 10 minutes!.
6Add rice, corn, peas, coriander, turmeric and salt, mix well!.
7Transfer to the rice cooker!. Add water and screw pine leaves and cook in WHITE RICE mode!.
8Heat ghee and fry cashews until golden, then fry raisins!. Drain both!.
9When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig!.
10Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani!. Www@FoodAQ@Com
7 1/2 cups water
1/2 cup ghee
3 cinnamon sticks
5 cardamom pods
3 star anise
1 lemon grass root
1 onion
1/2 cup gingerroot
1/4 cup garlic
1 cup carrot, diced
1/2 cup French beans, sliced
1 cup tomato, chopped
1 cup peas
1/2 cup corn kernel
1 coriander sprig
3 screwpine leaves
1 teaspoon salt
1/4 teaspoon turmeric
1 coriander sprig
3 tablespoons cashews
3 tablespoons raisins
1 tablespoon ghee
Directions
1Wash and drain rice, put aside!.
2In a food processor mince onion, peeled garlic and peeled ginger, put aside!.
3In a wok heat ghee and sauté cinnamon, 5 cardamom, star anise and lemon grass for 1 minute!.
4Add onion ginger, garlic mix to wok and continue sauté for about 5 minutes!.
5Add carrots, beans, and tomatoes and cook down for 10 minutes!.
6Add rice, corn, peas, coriander, turmeric and salt, mix well!.
7Transfer to the rice cooker!. Add water and screw pine leaves and cook in WHITE RICE mode!.
8Heat ghee and fry cashews until golden, then fry raisins!. Drain both!.
9When rice is cooked fluff rice with fork and then garnish with cashews, raisins and chopped coriander sprig!.
10Note: 200g diced chicken thigh or breast can be added with the rice to make Chicken Beriani!. Www@FoodAQ@Com
try
1]www!.indianfoodforever!.com/rice/veget!.!.!.
2]www!.cuisinecuisine!.com/VegetableBiry!.!.!.
3www!.foodnetwork!.com/recipes/food-netw!.!.!.
4]www!.spiceindiaonline!.com/vegetable_b!.!.!. Www@FoodAQ@Com
1]www!.indianfoodforever!.com/rice/veget!.!.!.
2]www!.cuisinecuisine!.com/VegetableBiry!.!.!.
3www!.foodnetwork!.com/recipes/food-netw!.!.!.
4]www!.spiceindiaonline!.com/vegetable_b!.!.!. Www@FoodAQ@Com
Hi, try the following website, it will help I'm sure!.!.!.!.!.!.!.!.!.!.!.!.!.!.
http://www!.natco-online!.com/acatalog/Rec!.!.!.
Regards RickWww@FoodAQ@Com
http://www!.natco-online!.com/acatalog/Rec!.!.!.
Regards RickWww@FoodAQ@Com
try this one or search with the correct spelling!.Www@FoodAQ@Com
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