I actually have a love hate relationship with rice, once I have a meal with rice, I keep on thiking about the rice, about how I feel like having any meal again with rice, be it white rice with side dishes, biryanis, pilaus or what nots. The hate part you might ask, is just that I cannot and am not allowed to have rice other than lunch. Well technically, I hate meal times!
The recipe below, was part of my experiment with long grains. The thing is, if you have ever noticed, biryanis in shops tends to have the beautiful long elongated i-do-yoga look. So, if you were to use basmathi and cook it at home, like myself I still do not get the results of the gorgeous long grained rice , how it is supposed to be. But this time round ( hence my readiness to part with the recipe) I might have nailed it about 60%. Yayy!
The Carrot Biryani has a subtle cardamom aroma, with more subtle hints of cloves and cinnamon and a beautiful amber color. I was tempted to use the saffron my Uncle Prabh gave my mum, but resisted because, I did not think my experiment was worth the saffron strands and two, did not think it would work!
The dishes I choose to go with the biryani are simple, nothing too spicy or overwhelming. I made tuna cutlets, a stew of butter beans and cabbage and raita. The Simple Foods quest continues! So enjoy preparing this, trust me , it is well worth the prep time, this true comfort food, perfect for a cold day.
Carrot Biryani
A 1 1/2cups basmathi rice (rinsed 2 times, then saoked in water for 10 minutes, then drained)
B To be sliced thinly
1 inch of ginger
6 shallots
C 6 cardamom pods
4 cloves
1 cinnamon stick, bout an inch
D To be processed in a paste
1 large onion
4 garlic cloves
E 6tbs ground cashews (optional, will add a creamy taste to the cooked rice)
4 tbs ghee
1cup water
1cup milk
3tsp salt
F 1C of coarsely grated carrots
Method:
1. Prepare the rice.
2. Add the ghee to a pan. Add B. Fry till aromatic.
3. Add C. Fry till aromatic.
4. Add D. Fry till slightly colored.
5. Add E. Fry for a bit, the add rice. Stir around for two minutes before adding the liquids. Add F in now.
6. My techinuque is to transfer all that into a rice cooker and press the button and the rice will cook beautifully, without a crusty bottom. Alternately, you could continue cooking the rice the pot, lots of caution and stirring required.
7. After its cooked, fluff the rice in the pot with a fork. By the time you serve, the rice will look gorgeoues.
OPTIONAL GARNISH:
Fried raisins
Fried Shallots
Roated almond slivers and
Chopped corriander
Butter Beans and Cabbage Stew
some cooking oil
A 1 big onion, diced
6 garlic cloves
1tbs chilli puree, cili boh
B 1 can condensed tomato soup
1 can butter beans or garbanzo
1 cup water
200g cabbage, finely sliced
corriander, tied in a bunch
1 bay leave
salt to taste
Method:
1. Put oil in pan.
2.Put A in, fry till aromatic.
3. Add B and 1 tsp of salt, corriender tie and bay leaf and let simmer until liquid reduces to half. Taste again, may add salt if you think its needed.
4.Pour in dish. Scatter corriander leaves,chopped on top.
Tuna Cutlets
A 500g potataoes, cooked and mashed
B 4 cans tuna chunks
C 5tbs vegetable oil
onions finely chopped
ginger, about an inch, finely chopped
D chives, fresh , chopped
salt and coarse ground black pepper to taste
1 egg for coating
more oil for deep frying
Method
1. Fry B in oil till aromatic. Turn off heat. Leave in pan.
2. Add tuna and chives and seasoning. Then add mashed potatoes.
3. Shape the above in balls. Flatten them slightly. Dip in beaten egg. Fry in oil. Continue process.
NOTE:
This makes about fifty one mouth cutlets, halve the recipe if you must. I shape and flaten the cutlets all together before I start frying, unless you have another set of hands to help!
Onion Raita
1 large yellow onion
6tbs plain yoghurt
a squeeze of lemon juice
salt and pepper to taste
Put all ingredients in bowl. Mix well. Stand overnight if time permits, will taste better a day after.
Tuna Cutlets
