Saturday, August 16, 2008

Vegetable Biriyani

I've been making this for years now, just have made some adjustments over time. Brown basmati rice goes better with all of the earthy spices like clove, cinnamon, nutmeg, coriander, turmeric, and kashmiri chili powder. The rice is fried in a little coconut oil (as opposed to butter), spices added, and then placed in a casserole in the oven with a some chopped raw cashews to cook. Mixed vegetables, onion, green pepper, and a dozen thai chilies are sauteed and then stirred into the rice, and it's topped with yogurt on each plate. Yum. We've tried both "So Delicious" coconut milk yogurt and a brand of soy yogurt that I can't remember right now. They both were a little sweet in my opinion, but fit the bill. The picture with the yogurt didn't turn out as pretty, so this is what it looked like in the dish.

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