Vegetarian Biryani in the Rice Cooker


Ingredients:
4 bay leaves
4 whole cloves
2 cardamon pods
2 cinnamon sticks
1 onion, sliced lengthwise
1t ginger paste
1t garlic paste
1t red chili, sliced
1/2 carrot, short thin strips
1/3 frozen peas (optional)
2T pistachio nuts, roasted and coarsely chopped
2T raisins or sultanas
1/3c mung beans, soaked the night before(optional)
2t garam masala
1t turmeric
2c basmati rice (rice cooker cup size)
4T canola oil
3 c filtered water

2 basmati rice cups : 3 cups of water

Soak mung beans in a cup of filtered water overnight.

Wash the rice.
Put the oil in a pan and heat.
Add the bay leaves, cloves, cardamon pods and cinnamon sticks.

Stir for 2 minutes.
Add the sliced onion and chili.

Stir until the onion is cooked. About 5 minutes.
Add the ginger and garlic pastes, carrots, peas, raisins and pistachio nuts.

Stir for 2 minutes.
Add the garam masala and turmeric.
Stir.
Place the washed rice to the pan and stir well for 2 minutes.
Transfer the rice mixture to the rice cooker, add the drained mung beans.
Stir well.
Add the water.

Set the rice cooker to white rice and wait until the rice is cooked.
Depending on the brand of rice cooker it could take 45 minutes.
When ready, stir the rice well.

Serve with curry and raita.

Serves 4-6 depending on the number of side dishes

Observations:
Now I know there is what seems a lot of cooking on the stove top before the rice gets into the rice cooker but it is definitely worth it.
I looked at a couple of biryani recipes and made my own one to suit myself.
On the day I didn’t have raisins or peas so I wrote them down for next time for the time when the pantry is fully stocked.
My mung beans were tougher than I liked so they were better on day 2. I soaked them for shorter time and paid the price. Lesson learned: Patience.
I love turmeric with rice, makes it more colourful and at the same time giving you some goodness.
I used bottled ginger, garlic and chili but of course fresh is best.

Sources:
lakshmikitchen
Eat Taste Heal, Biryani p204

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5 thoughts on “Vegetarian Biryani in the Rice Cooker

  1. Pingback: 7×7 Link Award | throve

    • Mine came out a little hard, I needed to soak them longer. Impatience in cooking, especially baking does not make for good results. So a soaking overnight. They taste a little nutty. I read about making sprouted bread and want to give that a try.

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