Recipe by Monica Shah
"A quick and easy Indian rice dish that can serve as the main course or an appetizer!"
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1 1/4 tablespoons
1 1/2 teaspoons
salt, or to taste
chili powder to taste
frozen mixed vegetables
One of the better veg. biryanis I have made. I never soak basmati as I find it makes it too mushy. I also added a cinnamon stick after the onions caramelized. I used fresh brocolli, carrots, portabella mushrooms and water chestnuts instead of frozen veggies.
This turned out horribly. I followed the directions word for word. Here's my thoughts on where it went wrong:
1) Too much garam masala. This has to be some horrible mistype on amount. 2 Tbsp is just entirely too much.
2) Soaking the rice for 30 minutes is too long. This causes the rice to be too brittle. It should be soaked for around 10 mins.
3) Simmering frozen vegetables for 20 minutes turns them into mush. 20 minutes would probably be fine for fresh.
I'll shoot to find another recipe.
This is a fabulous recipe and I highly recommend it!!
I follow the Weight Watchers program and it comes to just 4.5 pts per serving if you use a reduced-fat margerine instead of butter. The recipe is good even without the butter at all, too!
I recommend using 2 c. of fresh veggies instead of just 1. I used chopped fresh broccoli, mushrooms, and shredded carrots. Cauliflower and peas would also be very tasty in this!
Be careful with the cloves... I do not recommend using the entire 1/2 tsp. They are very strong and you also might not want to bite into them!
Also - the recipe does not specify whether the 1 c. rice should be 1 c. cooked or not cooked... I used 1 c. uncooked and it yielded about 2-3 c. cooked. This was a perfect amount so I think that's what the recipe-poster meant. Also, I made mine in the microwave rather than the soaking and mine turned out excellent.
For an extra 2 pts, vanilla or mango yogurt is an excellent, complimentary side-dish to this spicy dish. Enjoy!
This was a really good biryani but I would make two suggestions for making it better...1. Don't soak the rice for that long if at all or it will be on the mushy side. 2. Cut back on the clove, it had too much clove flavor as clove is in the garam masala...the clove was over powering.
This was a pretty good recipe, first time I made veggie biryani that didn't come out all mushy! I used fresh veggies for the most part in this as I did not have frozen mixed vegetables. I used one small potato, 1/2 red pepper, 1/2 a zucchini, 1/2 jalapeño pepper, 1 1/2 handfuls of baby carrots (chopped). I used 1/2 a cup of frozen peas and a handful of frozen corn. After the onions cooked I added in the potatoes cooked them for a few mins, added in the carrots and jalapeno cooked that for a few mins, added in the rice cooked that. Then added in the water, rest of the veggies and the spices and about a tablespoon of raisins. It tasted very good when finished, I ate it with a baby spinach salad (that had red onions and grape tomatoes in it) that had the "creamy cucumber dressing" from this site. I usually like a yogurt/raita with my Indian rice dishes, the dressing did double duty in that respect. The meal was enjoyable and easy to make!
Added some golden raisins, toasted pine nuts, and topped with non-flavored yoghurt. A great meal and the plain yoghurt was a perfect compliment. Thanks for sharing!
The rice got really mushy, we didn't like that. I cut back to 1TBSP garam masala, like suggested. It was tastesless. Will not make again.
It is pretty good. I put in fresh vegetables of mushroom, french beans, califlower and carrots and cut the garam masala to a teaspoon. Water was also cut to 2/14 cups and I put all in the rice cooker for the 2nd step...fuss-free.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 277
** Calories from Fat: 78
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