Biryani Sauce Base and Vegetable Biryani Recipe

[Guest guest]

Biryani Sauce Base

 

3 to 5 tablespoons canola oil, or more as needed

1 medium yellow onion, halved and cut into 1/4-inch half-moons

1 tablespoon ginger paste

2 tablespoons finely grated garlic

2 teaspoons turmeric powder

1 teaspoon cayenne pepper

1 teaspoon ground coriander

1 medium tomato, coarsely chopped

1 teaspoon salt

1 teaspoon garam masala

1 teaspoon ground cardamom

1 teaspoon ground mace

 

 

 

 

 

In a large saute pan over medium-high heat, heat 3 tablespoons of the oil until

it is smoking. Add the sliced onion and cook for about 18 minutes, until golden,

adding oil as necessary. Drain the fat from the pan and add the ginger and

garlic; cook for 30 seconds. Add the turmeric, cayenne pepper and coriander,

then add the chopped tomato and cook about 10 minutes, until the oil starts to

separate and bubble around the edges. Remove from the heat and add the salt,

garam masala, cardamom and mace. Transfer to an airtight container and

refrigerate until ready to use.

 

 

To make your own garam marsala:

To make your own garam masala, combine 1 tablespoon each of ground coriander,

ground cumin, ground black pepper, ground cayenne pepper, ground fennel seeds

and ground ginger and ground cardamom. Add 1 teaspoon each ground cloves and

grated nutmeg. (May cover and keep at room temperature for up to 1 month.)

 

8 to 10 servings

 

Author: Adapted from chef Nilesh Singhvi.

Source: Washington Post, April 18, 2007

Formatted by Chupa Babi: 06.25.08

 

This base for Vegetable Biryani (see related recipe) can be prepared several

days in advance and refrigerated in an airtight container. It would also work

well as a flavor base added to [favorite] dishes.

 

 

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Vegetable Biryani

 

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 1-inch piece ginger root, 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.

 

 

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.

 

8 to 10 servings

 

Author: Adapted from chef Nilesh Singhvi.

Source: Washington Post, April 18, 2007

Formatted by Chupa Babi: 06.25.08

 

" From the Persian word for " roasted, " 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. "

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