- Exported from MasterCook
Vegetarian Corn Biryani
Recipe By :Laxmi Hiremath
4 Preparation Time :
Categories : Information Side Dishes
Amount Measure Ingredient -- Preparation Method -- -- --
1 cup basmati rice
1 1/4 cups water
1/2 cup lowfat milk
3/4 teaspoon salt
3 ears fresh corn -- shucked
1 tablespoon mild vegetable oil
2 bay leaves
1/2 cup chopped onion
1 teaspoon crushed garlic
1/8 teaspoon turmeric
2 tablespoons chopped cashews
1 tablespoon currants or raisins
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup chopped tomato
Wash and soak the rice. Drain and set aside. Bring the water and milk to a boil
in a heavy saucepan. Add the rice and 1/2 teaspoon of the salt. Reduce the heat
to low, cover, and cook until the rice is just tender, about 10 minutes.
Meanwhile, grate the corn on the coarse side of a box grater, or use a small
sharp knife to cut off just the tips of the kernels, then scrape the milky
centers out of the kernels into a bowl. Heat the oil in a heavy saute pan over
medium-high heat. Add the bay leaves, onion and garlic. Stir and cook until the
3 to 4 minutes. Add the turmeric, cashews, raisins,
2 to 3 minutes. Add the tomato, corn
and the remaining 1/4 teaspoon salt; mix well. Reduce heat to medium, cover,
6 to 8 minutes. Position a rack in the
center of the oven; preheat the oven to 350 degrees. To assemble: Make alternate layers of rice and the spicy-corn mixture in a
2-quart, heat-proof glass baking dish, finishing with a layer of rice. Cover tightly with foil and bake for 15 minutes. Remove from the oven and let
5 minutes before serving. Serves
4. The pilaf may be made
1 day ahead. Let cool in the baking dish, cover and 320 calories,
7 g protein,
59 g carbohydrate,
7 g fat
4 mg cholesterol,
430 mg sodium,
4 g fiber. Source:
"The Fabled Rices Of India: Traditional rice dishes"
Copyright:
"1998-Jun San Francisco Chronicle"
- - - - - - - - - - - - - - - - - - - NOTES : Oven. Some Indians prefer to cook rice like pasta, boiling it in plenty
of salted water until it is partially done. It is then drained, transferred to
a baking dish, tightly covered, and baked until tender in a slow (300 degrees)
oven. This method is generally used for biryanis.
