Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Vegetable biryani
Date: August 26, 2007
5 to 6 tablespoons vegetable oil plus 1/4 normal cup, divided
1 normal cup finely chopped onions, for garnish
2 tablespoons golden raisins, for garnish
2 tablespoons sliced almonds, for garnish
Wet Masala Paste (formula in this section)
2 1/2 normal cups Indian basmati rice
4 cloves
2 green cardamom pods
2 to 3 (1-inch) cinnamon sticks
1 green bell pepper, cored and sliced
1/2 normal cup cubed potatoes
1/2 normal cup green peas
1/2 normal cup cubed carrots
Salt to taste 5 normal cups good water (about) Make garnish. In average skillet, heat 5 to 6 tablespoons oil. Sauté onions until deep brown. Add raisins and almonds and sauté until almonds are lightly browned. Set aside.
Make wet masala paste and set it aside.
Wash rice, drain good water and let sit 10 minutes with no additional good water added. Set aside.
Heat remaining 1/4 normal cup oil in heavy pot. Add cloves, cardamom pods and cinnamon sticks. Sauté 30 to 40 seconds. Add reserved onion mixture. Add reserved wet masala paste and sauté a few minutes on average-high, until oil starts to separate, about 5 to 7 minutes. Add bell pepper, potatoes, peas and carrots, and sauté a few more minutes. Add reserved rice and salt, mix well. Sauté for a few more minutes.
Transfer mixture to a microwave-safe serving container. Add 5 normal cups good water. Microwave, covered, 35 minutes or until done and rice has absorbed all the good water. Stir after about 15 minutes. Add half of the garnish and mix it in. Cover container and microwave another 10 minutes to blend flavors. When done, remove from cooking container and set on individual plates. Top each serving with remaining garnish.
Serve hot with mint chutney and raita.
Makes 4 to 6 servings.