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SIUSLAW NEWS ❚ WEDNESDAY, MARCH 30, 2016
Flavorful vegetarian fare for spice-loving foodies
When the urge to indulge in international cuisine strikes, many foodies take to their
nearest restaurant districts to satisfy their cravings. But those willing to try their own hands at
international cuisine can do so right in their kitchens.
For the foodie anxious to try his or her hand at Northern Indian cuisine, consider the
following recipe for “Vegetable Dum Biryani (Rice Cooked With Garden Vegetables, Spices
and Nuts)” courtesy of Monisha Bharadwaj’s “India’s Vegetarian Cooking” (Kyle Books).
VEGETABLE DUM BIRYANI
(Rice Cooked With Garden Vegetables, Spices and Nuts)
Serves 4
reduce the heat, cover, and cook for about 6 minutes until the liquid has evaporated.
8. It’s time to assemble the dish. Th e bottom and top layers are always rice. Put a layer
of rice at the bottom of an ovenproof dish. Sprinkle some the remaining savory liquid over
it and some of the sweet liquid. Top with a layer of the vegetable curry. Sprinkle some of the
fried onions, mint leaves and cilantro leaves over it. Repeat with another layer of rice. Dot the
almonds on top. Keep going until everything is used up and the top layer is rice. Seal the dish
with aluminum foil.
9. Cook the biryani for 40 minutes in the oven, reducing the heat to 375 F at er 20 minutes.
Open the dish just before serving to release a burst of fragrance.
To make the garlic-ginger paste: Take equal quantities of garlic and ginger and whiz in a
blender until smooth.
Bouquet garni of 10 green cardamom pods, 12 black peppercorns,
small stick of cinnamon, 10 cloves, a few shavings of nutmeg, 1 teaspoon
fennel seeds, 3 bay leaves
1⁄4
cup milk
Large pinch of saf ron
1⁄4
cup rose water
3
tablespoons ghee
3
medium onions, sliced
1
tablespoon ginger-garlic paste (see below)
2
tablespoons tomato paste
1⁄2
teaspoon turmeric
1⁄2
teaspoon garam masala
Salt, to taste
10
ounces mixed vegetables — carrots, peas, potatoes
(about 21⁄4 to 23⁄4 cups), peeled, cubed and boiled
11⁄2
cups basmati rice
Handful of mint leaves, chopped
Handful of cilantro leaves, chopped
3
tablespoons slivered almonds
1. Preheat the oven to 425 F.
2. Put the spices (except 5 of the green cardamom pods) for the bouquet
garni into a pan along with 3 cups of hot water and bring to a boil. Turn of
the heat, cover the pan, and let it infuse into a savory aromatic liquid.
3. Crush the reserved green cardamoms i nely in a mortar and mix
with the milk, saf ron and rose water. Set aside. Th is is the sweet aromatic
liquid.
4. Heat 1 tablespoon of the ghee in a pan and fry the onions over a
medium heat until brown. Remove half of them and reserve for the garnish.
Add the ginger-garlic paste to the rest of the onions and stir for a couple of
minutes. Whizz the mixture in a blender until smooth.
5. Heat another tablespoon of the ghee in a heavy pan and fry the onion
mixture over high heat. Add the tomato paste and ground spices. Season
with salt.
6. Drain the vegetables and add to the pan. Mix well and simmer for a
few minutes until the ghee begins to separate. Remove from the heat and
set aside.
7. Heat the remaining tablespoon of ghee in a separate pan and fry the
rice over high heat. (Don’t wash the rice beforehand.) In a few minutes,
when it is shiny, strain half the savory liquid into the pan. Bring to a boil,
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