Mrs. Ayyer's Vegetable Biryani With Tempered Onion-Cucumber Recipe - Cooking Index
Mrs. Ayyer's Vegetable Biryani With Tempered Onion-Cucumber Recipe - Cooking Index
| 1 | Cucumber (large) | |
| 1/4 cup | 59ml | Ghee - plus |
| 1 tablespoon | 15ml | Ghee |
| 1/2 teaspoon | 2.5ml | Mustard seeds |
| 1 cup | 237ml | Plain yogurt |
| 1 cup | 237ml | Buttermilk |
| 1/2 cup | 31g / 1.1oz | Finely-diced onions - plus |
| 3 tablespoons | 45ml | Finely-diced onions |
| Coarse salt - to taste | ||
| 1 cup | 110g / 3.9oz | Carrots in 1/2" dice |
| 1 cup | 160g / 5.6oz | Coarsely-chopped green beans |
| 2 tablespoons | 30ml | Minced fresh cayenne chile |
| 1 tablespoon | 15ml | Minced garlic |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 3 tablespoons | 45ml | Fresh lime juice |
| 1 cup | 237ml | Fresh peas |
| 1 teaspoon | 5ml | Saffron threads |
| 1 teaspoon | 5ml | Ground cumin |
| 1/2 teaspoon | 2.5ml | Garam masala |
| 1/2 teaspoon | 2.5ml | Ground tumeric |
| 4 cups | 640g / 22oz | Cooked basmati rice |
| 1/2 cup | 73g / 2.6oz | Toasted cashew nuts - chopped |
Peel seed, and cut the cucumber into 1/2-inch dice. Set aside. Heat 1 tablespoon of the ghee in a small saute pan over medium heat. Add the mustard seeds and saute for about 3 minutes, or until the seeds begin to pop. Remove immediately from the heat.
Combine yogurt and buttermilk in a mixing bowl. Whisk in the mustard seeds and ghee. Fold in 1/2 cup of the onion and the reserved cucumber. Taste and adjust the seasoning with salt. Cover and refrigerate the raita until ready to use.
Put the carrots and beans in a medium saucepan filled with rapidly boiling water and blanch for 30 seconds. Drain well and refresh under cold running water. Pat dry and set aside.
Put the remaining 1/4 cup of ghee in a large saucepan over medium heat. Add the cayenne chile, garlic, ginger, and the remaining onion and saute for about 4 minutes, or until golden brown. Add the lime juice. Stir in the peas and the reserved carrots and beans and saute for 5 minutes. Stir in the saffron, cumin, garam masala, and turmeric and saute for 1 minute. Add the rice and continue to saute for an 5 additional minutes. Stir in the cashews and serve with a bowl of tempered onion-cucumber raita on the side.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9478) - from the TV FOOD - NETWORK
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