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Category Archives: basmati

Winter vegetable biriyani

04 Thursday Dec 2014

Posted by Zoli in basmati, healthy, indian, pulao rice, rice, spices, vegan, Vegetarian

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biriyani, lentils, root vegetables, turnip, vegan, vegetarian, vegetarian biriyani

vegetable biriyani

Biriyani is a labor of love. It takes a long time but on the plus side, the required amount of cooking panache is zero. This recipe allowed me to use up some root vegetables leftover from Thanksgiving, listen to Chuck Berry while peeling and chopping and run a serious raid on my overcrowded spice shelf. Plus, during the recovery from the cooking intensity of Thanksgiving, I have been making the simplest food I could think of (cauliflower puree, vegetable soup, quesadillas, etc) and it was time for a real home-cooked dinner. And it was delicious. This comes from a Lucknowi lamb pulao recipe, which I fiddled with a bit to make vegetarian/vegan.

For the curry
Serves about 4
Ghee or olive oil
2 onions, finely chopped
3 cloves garlic, chopped
1 green chili, deseeded and chopped
1/2 to 1 tsp fresh minced ginger
1 fat turnip, diced (or large swede or potato)
1 fat carrot, diced
1 stalk celery, chopped
couple handfuls of cauliflower florets
handful of green beans, cut into bite-size pieces
Cooked lentils or chickpeas
1 fat juicy tomato, chopped
2 oz full fat greek yogurt, or coconut cream if vegan
2 whole cloves
2 whole cardamom
1/2 cinnamon stick
1 tsp coriander powder
1 tsp cumin
1/4 tsp turmeric
1/2 tsp chili powder
dash of fresh nutmeg
2 tsp salt

Rice
200g basmati rice
200g water
olive oil
pinch turmeric
few strands saffron

1) Wash the rice and let it soak for about 30 minutes while you make the curry.
2) Heat up oil or ghee (be generous as this will not be as salty and fatty as the lamb version) in a large, heavy-bottomed pot and gently fry the onions till golden brown, about 15 or 20 minutes. Do not let them burn.
3) Add in the garlic, ginger and chili, cloves, cardamom and cinnamon stick. Fry for another couple minutes, stirring. I used 1 deseeded jalapeno and this came out fairly spicy, so be mindful of your own taste.
4) Add in the vegetables according to cooking time, so carrots, celery and turnip first. Stir and cook for about five minutes, then add in the cauliflower and green beans. Add a little water if needed.
5) Add in the powdered spices and salt, stir and gently fry for about 5 min.
6) Remove the whole spices if you like. Especially the cinnamon stick.
7) Add in the yogurt or coconut cream, chopped tomato and lentils. Stir together, then cover with a lid and cook till tomato has cooked down and all the vegetables are tender. Turn off the heat and make the rice.
8) Rinse the soaking rice and then cook in a pot with the water (equal rice to water). Add in a dollop of olive oil, 1/2 tsp of salt and a pinch of turmeric. When the rice is boiling, take the lid off, turn the heat down to simmer and cook the rice until all the water has been absorbed. Watch it and be careful not to burn the bottom of the rice. When the water is gone, the rice should be mostly cooked, but not completely.
9) Butter or oil a baking dish and then add in half the rice as the first layer, then the vegetable curry as the second layer, and finally top with the remaining half of rice.
10) Cover with a lid or tightly packed tin foil and cook in the oven on 325-350F for about 20 minutes. While the biriyani is cooking, soak the saffron in a little water.
11) When the biriyani is done, sprinkle the saffron water over the rice.

Garnish with fresh cilantro or parsley.

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Vegetable korma

17 Tuesday Jun 2014

Posted by Zoli in basmati, gluten free, healthy, indian, kids, lemon rice, rice, spices, vegan, Vegetarian

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Tags

aloo korma, gluten free, Indian curry, kids recipes, korma, vegan, Vegan curry, vegetable korma, vegetarian mains

vegetable korma
If there’s one thing I’ve seen toddlers, kids and adults all agree on, it’s curry (ok and french fries/chips). My kids have always liked kormas as they are creamy and a little sweet. They don’t pick out the veggies in a curry but mix it all up with their rice and eat the lot.

This is a simple korma, but still tasty. Feel free to substitute full-fat yogurt or coconut milk for the cream to make this vegan. Tonight we are eating it with lemon rice and garlic cilantro flatbread. I like Hugh Fearnly-Whittingstall’s flatbread recipe in a pinch. For a naan-style bread, cook one side under the broiler for a minute (watch that it doesn’t burn). Then take the breads out, flip them, brush them w/ ghee or melted butter, sprinkle with cilantro and garlic slivers and finish under the broiler for another minute.

Ingredients
serves 4 as a main
About 7 fl oz or 3/4 cup heavy cream, half and half, greek yogurt or coconut cream
1/2 onion or 1 small onion, chopped
1/2 cup cashew or other nuts
2 cloves garlic
1 tsp fresh chopped ginger
1 large tomato, chopped
1 jalapeño or serrano chili pepper, deseeded and minced
2 small potatoes, diced
1 celery stalk, diced
1 carrot, diced
handful green beans, halved
1/2 bell pepper, diced
peas, cauliflower or other veg (optional)
200g cooked chickpeas
1 1/2 tsp garam masala
1 1/2 tsp ground coriander
1 tsp chili powder
1 tsp turmeric
1 tbs ghee or light vegetable oil
1 tsp salt (or more to taste)
1 to 2 tsp sugar (optional)
fresh black pepper
handful fresh cilantro
1/2 cup of water or more, as needed

1) First puree the cashews and coconut cream or yogurt in a food processor. Set aside.
2) Next puree the onion, garlic and ginger in a food processor, set aside.
3) Prep the other vegetables and spices
4) Heat up ghee or oil in a large wok or heavy bottomed frying pan and add the dried spices. Cook on the lowest heat for one minute. Then add the pureed onion, garlic and ginger. Cook on med low heat for about 10 minutes. Do not burn.
5) Add the chopped tomato and green chili and cook another five minutes.
6) Add the pureed cream and cashew nut paste and cook for one minute.
7) Add all the chopped vegetables, salt and pepper and water. Mix together and then cover with a lid and cook on med low or low heat until the vegetables are tender and the korma gravy has thickened and richened. Taste and add a little more water if it needs diluting. I prefer half and half in this dish.

Serve with rice, flatbread and a sprinkling of fresh cilantro. This can be made spicy if you leave the chili seeds in.

vegetable korma

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