vegetarian corn biryani

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xpost ethnic-regional; veg-recipe

 

 

* Exported from MasterCook *

 

Vegetarian Corn Biryani

 

Recipe By :Laxmi Hiremath

Serving Size : 4 Preparation Time :0:00

Categories : Information Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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

1 cup basmati rice

1 1/4 cups water

1/2 cup lowfat milk

3/4 teaspoon salt

3 ears fresh corn -- shucked

1 tablespoon mild vegetable oil

2 bay leaves

1/2 cup chopped onion

1 teaspoon crushed garlic

1/8 teaspoon turmeric

2 tablespoons chopped cashews

1 tablespoon currants or raisins

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 cup chopped tomato

 

Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil

in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat

to low, cover, and cook until the rice is just tender, about 10 minutes.

Meanwhile, grate the corn on the coarse side of a box grater, or use a small

sharp knife to cut off just the tips of the kernels, then scrape the milky

centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over

medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the

onion starts to brown, 3 to 4 minutes. Add the turmeric, cashews, raisins, cumin

and coriander. Cook, stirring, for 2 to 3 minutes. Add the tomato, corn and the

remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover, and cook

until the mixture is soft, 6 to 8 minutes. Position a rack in the center of the

oven; preheat the oven to 350 degrees.

To assemble: Make alternate layers of rice and the spicy-corn mixture in a

2-quart, heat-proof glass baking dish, finishing with a layer of rice.

Cover tightly with foil and bake for 15 minutes. Remove from the oven and let

stand (covered) for 5 minutes before serving.

Serves 4.

The pilaf may be made 1 day ahead. Let cool in the baking dish, cover and

refrigerate. Reheat in oven or microwave.

PER SERVING: 320 calories, 7 g protein, 59 g carbohydrate, 7 g fat (2 g

saturated), 4 mg cholesterol, 430 mg sodium, 4 g fiber.

 

Source:

" The Fabled Rices Of India: Traditional rice dishes "

Copyright:

" 1998-Jun San Francisco Chronicle "

 

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NOTES : Oven. Some Indians prefer to cook rice like pasta, boiling it in plenty

of salted water until it is partially done. It is then drained, transferred to a

baking dish, tightly covered, and baked until tender in a slow (300 degrees)

oven. This method is generally used for biryanis.

 

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