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Vegetable Biriyani

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This recipe is morphed from Mama’s Biryani recipe. Sometimes, I would serve Vegetarian Biryani instead of Biryani with meat or chicken. This saved me the hassle of fixing two types of pilafs for a lunch or dinner party. I would pair it with channa dal, two different styles of sabzis (Indian sauteed vegetables), a paneer curry, and a non-vegetarian dish. Along with that came the usual array of pickles, raita, and rotis. It made quite a meal!

There is a less elaborate Vegetarian Pilaf, which I shall share as well.

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Vegetable Biriyani

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6
An array of exotic spices infuse this layered dish of Basmati rice mixed with chicken, beef, or vegetables to tempt the most fastidious eater.

Ingredients

  • 5 cups Basmati rice
  • ½ cup oil (plus a little extra, if needed)
  • 2 Bay leaves
  • 4 cinnamon sticks (or ½ tsp cinnamon powder)
  • 1 large black cardamom
  • 6 small green cardamoms
  • 6 cloves (or ¼ teaspoon clove powder)
  • 3 large onions (peeled, cut in half, and sliced thin)
  • 2 medium Serrano chilies (washed, remove stem, and slice in half)
  • 3 tbsp ginger paste (freshly ground is best, but ready-made is fine, too)
  • 2 tbsp garlic paste (freshly ground is best, but ready-made is fine, too)
  • ½ cup fresh green coriander ground fine (mainly leaves, but a portion of stem is okay)
  • 3 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chili powder (or to your taste—remember this and the green chilies will add heat to the pilaf)
  • 6 medium tomatoes (finely chopped or puréed)
  • 1 tbsp poppy seeds ground smooth (optional)
  • 1 can coconut milk (or the fleshy, white part of 1 fresh coconut ground smooth with the poppy seed)
  • 8 cups water (plus a little extra)
  • 2 cups peas and diced carrots (you may combine it with other vegetables such as cauliflower, cut into flowerets, or diced beans)
  • 2 tbsp mint leaves (finely chopped)
  • 2 tbsp chopped fresh green coriander leaves
  • Salt (to taste)
  • 2 limes (juice only)

Garnish

  • ½ onion (or use pre-fried store-bought onions to make it easy)
  • sautéed cashews (or use cocktail cashews)
  • sautéed raisins

Instructions 

To Prepare

  • Gather all the ingredients before you start.
  • Wash and soak the 5 cups of rice for 15-20 minutes. Drain and set aside.
  • Mix coconut milk, ground poppy seed(optional), and 8 cups water.
  • Together they should measure 10 cups plus 2 tablespoons of liquid.
  • Combine chopped mint leaves and coriander leaves with the juice of 2 limes in a small bowl.

To Cook

  • Heat ½ cup of oil in an 8-quart heavy-bottomed pot on medium heat. You may need a tablespoon or two extra as you start to sautée.
  • Add the whole Bay leaf cinnamon, cardamom, and cloves.
  • Add cut onions and slit green chilies.
  • When half-fried (about 6 minutes), add the ground ginger, garlic, spice powders (including the ground cinnamon and cloves, in case you decided to use them instead of the whole ones), and green coriander paste.
  • Fry for about 3-4 minutes until fragrant, then add the chopped and pureed tomatoes. Sauté for another 5 minutes.
  • Now add the drained rice and sauté on medium heat, stirring carefully to not break up the rice grains. About 2-3 minutes.
  • Pour in the water, coconut milk, and salt. Cover and bring to a boil.
  • Once the water starts to boil (10-15 minutes), add the vegetables and cook on medium-low until the water is almost evaporated and you see little pits on top of the rice.
  • Stir gently. Sprinkle the chopped mint, coriander, and lemon mix over the rice.
  • Put on low and cook another 10 minutes until the pits disappear on top and the rice is cooked. You can test by testing a grain between your thumb and forefinger. If it's grainy, let it cook for a little more, but make sure the underside is not getting burnt.
  • Fluff with a fork and plate on a rice platter or serving dish.
  • Garnish with sauteéd onions, cashews, and raisins.     

Notes

You can also finish cooking the rice in the oven. When pits start forming on the rice’s surface, stir carefully. Your pot should be oven-proof. If not, pour the rice into a roaster pan or oven-proof dish large enough to hold the rice. Sprinkle with the chopped mint coriander and lemon juice mix. Bake for half an hour at 200°F. Remove from oven and fluff rice before transferring to a serving platter. Garnish with the sautéed onions, cashews, and raisins.
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: Basmati, biriyani, vegetarian

 

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In Main Dishes

Phool Gobi Sabzi (Spicy Masala Cauliflower)

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In Indian cooking, vegetables can be cooked in a wide variety of ways depending on your taste. My mother-in-law would fix them without onions and tomatoes. They tasted just as good with or without. This recipe was morphed from Ratna Chachi. In India, each relationship is defined. Your father’s younger brother is your Chacha, and his wife is your Chachi. Nandi Chacha was my husband’s uncle. He owned a catering business which the best in New Delhi. Their food and service were outstanding. His sons are carrying on his legacy under Harisons Nandi Caterers, and they are definitely the best!

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Phool Gobi Sabzi (Spicy Masala Cauliflower)

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6
For the most discerning palate, a one-pan dish that is delicious and nutritious. Works great as a vegetarian wrap!

Ingredients

  • 1 head cauliflower (cut into bite-sized pieces, washed and drained )
  • 1 whole red or green chili (optional)
  • 1 medium onion (chopped fine)
  • 1 large tomato (chopped fine)
  • 1 tbsp grated fresh ginger
  • 3 tbsp cooking oil
  • 2 tbsp fresh green cilantro (chopped fine)
  • ¾ tsp cumin seeds or ajwain seeds (optional)
  • ½ tsp tumeric powder
  • ½ tsp red chili powder (optional)
  • ½ tsp garam masala

Instructions 

  • Heat oil in medium heat in a wok (preferred)or large skillet. Add the whole chili.
  • When it starts to sizzle, add the cumin seeds. Let the seeds splutter for 30 seconds, then add the ginger.
  • Sauté for 30 seconds and add the onions. Sauté the onions until they are half brown, about 5 mins.
  • Add the turmeric, cumin, and chili powders. Give them a quick stir and add the tomatoes.
  • Sauté until tomatoes start to curl. About 3-4 minutes. Add the cauliflower and stir until all the flowerets are coated with the masala mixture.
  • Sprinkle a tablespoon of water over the vegetables. Cover and cook on low flame for about 3 minutes.
  • Remove the lid, stir, then cook uncovered until all the moisture evaporates and the oil starts to come up on the sides.
  • Stir occasionally until the cauliflower is done. Turn off the heat.
  • Sprinkle the garam masala on top and toss a few times so that the masala is well incorporated into the cauliflower.
  • Transfer to serving dish and garnish with fresh cilantro.
  • Serve as a wrap with paratha, roti, or any flat bread like pita or naans.
  • This sabzi is also served as a side with a complete Indian meal of main dish or/and dal, roti, rice, raita, etc.

Notes

Cauliflower gives out an excess of moisture when cooking so do not add any water other than the sprinkle at the start. Too much water will make it mush. If the moisture seems in excess then push the cauliflower to the edges of the wok so that the excess moisture evaporates quickly and the cauliflower is not over cooked . This is a dry sabzi (vegetable) and not meant to have gravy. That is another dish altogether!   
 
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: cauliflower, gobi, vegetarian, wraps
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In Main Dishes

Dal Tadka

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Dal Tadka is one of the favorite dals to be found at dhabas (roadside restaurants) along with ma sabat dal. The spicy tadka along with the ghee or butter or both makes it special. Whenever Cook was sick or on vacation and I was working late at the airport, my husband would pick up one of the dals along with tandoori rotis.  It was always a treat as anyone who has tasted dhaba food will tell you. In spite of the visibly unhygienic look of the dhaba, we would sometimes pick up dals or rotis hoping the heat of the fire would kill all germs! Dal Tadka is traditionally a North Indian recipe and is enjoyed with roti or any kind of flatbread. I like it with rice. Once you serve any of the traditional relish, pickles, yogurt, and papads with the dals, it becomes a complete meal.

Though normally made with toor dal  (ar-har/pigeon peas, today  I am fixing it with a combination of toor dal and masoor dal (red lentils).

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Dal Tadka (Spicy Tempered Lentils)

Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 6
A spicy, healthy lentil soup packed with nutrients and proteins.

Ingredients

  • 1 cup toor dal
  • 1 cup masoor dal
  • 1 tsp tumeric
  • 1 tsp salt (or to your taste)
  • 6 cups water

Tadka (Tempering) - Step 1

  • 2 tbsp cooking oil
  • 1 medium onion (chopped fine)
  • 3 medium tomatoes (chopped)
  • 1½ tbsp garlic and ginger paste
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • ⅛ tsp garam masala (more or less to your taste)
  • ½ tsp chili powder (more or less to your taste)
  • 2 tsp Kasturi methi (optional)

Tadka (Tempering) for Garnish - Step 2

  • 2 tbsp desi ghee
  • ¼ tsp asafetida (heeng)
  • ¾ tsp cumin seeds
  • 2 small whole dry red chilies (If you split them in half, the seeds are going to fire up the tadka so be careful if you do not want the lentils too spicy, chili hot! If you prefer, you can use a little red chili powder instead of the whole dry red chilies—all to your taste!)

Instructions 

To Prepare

  • Pick and clean the dals of any debris.
  • Rinse in fresh water several times to get rid of any grit.
  • Soak the Toor dal for at least 45 minutes and the masoor dal for 30 minutes. This will cut the cooking time, but you can skip this if you do not mind it simmering on the stove longer.   

To Cook

  • Add the dals and the rest of the ingredients above into a 6-quart pot and bring to boil on medium heat. Lower the heat a bit, partially cover, and simmer for 35-40 minutes till nearly done. Remember not to cover the pot full as dals tend to expand while cooking and over boil.  Any froth that forms on top can be removed.
  • If the water seems to dry during cooking, feel free to add more hot water. I say hot water as it does not interrupt the cooking process. You should be left with about 4 cups of dal, not too runny and not too thick unless it is your preference. Set aside.

Tadka (Tempering) - Step 1

  • Heat oil in a sauté or saucepan on medium heat.  
  • Add the onions and saute for  4-5 minutes until it starts to brown.
  • Now add the spice powders, stir for a minute, and then add the chopped tomatoes. Let it cook, occasionally stirring until the oil starts to surface.
  • Pour into the cooked dal. Add a little hot water to the pan and be sure to scrape off the brown bits and add to the pan.
  • Set the dal pot back on the stove and let simmer for 5-10 minutes to absorb all the tadka flavors.
  • Pour into a serving dish.

Tadka (Tempering) for Garnish - Step 2

  • Heat the ghee on medium heat in a small saucepan.
  • Add the red chilies and give them about a minute to darken in color.
  • Add the asafetida (heeng) and immediately after that the cumin seeds. Give it 30 seconds and then add the chilies (or and powder). Stir for 15 seconds and pour it over the center of the dal in the dish.  
  • Serve with rotis or any flat bread or rice accompanied with any of the usual arrays of Indian pickles, relish, raitas, plain yogurt, or papads.  
Course: Main Course, Vegetarian
Cuisine: Indian
Keyword: dals, lentils, toor dal

–Photo by Priyadharshan Saba on Unsplash

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In Gluten Free

Kala Channa Curry (Brown Chickpea Curry)

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I am sorting and cleaning kala channa (desi chickpeas) which are a smaller brown version of garbanzo beans (kabuli channa in India). I plan to soak them overnight to cook the next day.

I recall grocery shopping for them once, straddled on the back seat of a moped. After many practice rounds around the block, I had allowed our ten-year-old son to drive me to the market, which was just around the corner. It was a relatively safe ride as the market was in a cantonment area where military families were given housing accommodation. Since he was never allowed to drive it on his own, he was aware of the privilege. It was a great parental tool for good behavior! Of course, he was eagerly awaiting driving the car, but that was not going to happen any time soon! Driving rules and regulations were not strictly imposed at that time in India, as you can tell!

As with most lentils and beans, chickpeas can be soaked overnight and cooked in several ways. When soaked overnight and sprouted for a few days, they make a power snack. My husband has taken a handful every morning for years.

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Kala Channa Curry (Brown Chickpea Curry)

Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people
A delicious bean curry of whole brown chickpeas seasoned with tomato, ginger, garlic, and a blend of Indian spices.

Ingredients

  • 2 cups dried kala channa (brown chickpeas) (or garbanzo beans)
  • 2 tbsp cooking oil
  • 2 medium onions, peeled and chopped very fine (or use a food processor)
  • 1 green Serrano chili
  • 2 tbsp tomato paste (or an 8-oz can of tomato sauce)
  • 1 tbsp ginger paste (preferably fresh)
  • 1 tbsp garlic paste (preferably fresh)
  • Salt to taste
  • 6 cups water (or more, depending on the amount of gravy you want)

Whole Spices

  • 1 large black cardamom (optional)
  • 2 bay leaves
  • 2-3 cloves
  • 4-5 peppercorns
  • 1 small cinnamon stick

Masala

  • 2 tsp coriander powder
  • 1½ tsp cumin powder
  • ½ tsp turmeric powder
  • ¼ tsp red chili powder (to your taste)

Garnish

  • 1 tbsp chopped fresh cilantro (coriander)

Instructions 

  • Heat oil in a 4-6 quart pot over medium heat. Add whole spices, stir, then add theonions and sauté until three-quarters brown (about 7-8 minutes).
  • Add the ginger and garlic pastes and all the masala powders. Stir 2-3 minutes until fragrant. Remember to scrape the bottom of the pan to prevent sticking and burning. If it does start to stick, you can add 2 tablespoons of water, hot or cold.
  • Add the tomato paste with about a ¼ cup water and cook for 3-4 minutes.
  • Add the soaked chickpeas and water. Cover and bring to a boil. Lower heat and simmer for approximately one hour, stirring every now and then (after about 50 minutes, check to see if the chickpeas are nearly done. If it looks like the water is drying up at any point, add a little more hot water).
  • Mash some of the chickpeas against the side of the pan to make a thicker gravy. Cook for another 5 minutes until tender.
  • Garnish with the fresh chopped cilantro.
  • Serve with plain boiled rice, any Indian style Pilaf, or any kind of flat bread.

Notes

You can boil the beans separately until three-quarters done and then add to the curry masala. Simmer for at least 15-20 minutes more to absorb all the flavors of the curry and cook until the beans are completely done.
If substituting with non-organic, canned garbanzo beans, be sure to rinse them to get rid of preservatives.
You can use bottled ginger and garlic paste instead of fresh.
I like to use a pressure cooker to hasten the process. I just follow the manufacturer’s manual on cooking time for beans.  
Cooking time will vary depending on whether you boil the beans first, cook them with the curry mixture, or use cooked canned beans. Remember cooking time also varies depending on the altitude of the place where you live.
Course: Main Course
Cuisine: Indian
Keyword: chickpea, vegan, vegetarian
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