Vegetable Biryani - KATV - Breaking News, Weather and Razorback Sports

Vegetable Biryani

  • RecipesMore>>

  • Gluten Free Tilapia, 8/14/14

    Gluten Free Tilapia, 8/14/14

    Friday, August 15 2014 1:46 PM EDT2014-08-15 17:46:19 GMT
    Peter Brave, Brave New RestaurantMore >>
    Peter Brave, Brave New Restaurant
    More >>
  • Mango Appeteasers, 8/20/14

    Mango Appeteasers, 8/20/14

    Wednesday, August 20 2014 10:44 AM EDT2014-08-20 14:44:49 GMT
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
    Michael LanariKitchen Bath ConceptsMangoesMozzarella BallsProsciutto (medium sliced)Fresh Mint LeavesToothpicksPeel the mangoes and cut into cubes.Cut the mozzarella into cubes.Cut the prosciutto slices in half.Rinse the mint leaves and gently pat dry.Take toothpicks and place 1 piece of mango, ½ slice folded prosciutto, 1 mint leaf, and 1 mozzarella cube on each.Serve immediately.More >>
  • Spicy Shrimp Tacos, 8/13/14

    Spicy Shrimp Tacos, 8/13/14

    Thursday, August 14 2014 12:35 PM EDT2014-08-14 16:35:07 GMT
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>
    by Gary Duke at Alley Oops 1 pound shrimp, cooked and peeled and tails removed Cajun or Blackening seasoning 8 in flour tortillas Sauce: 8 ounces sour cream 2 or 3 tablespoons chipotle in adobe sauce Salsa: 1 ear of corn, cooked and cut off the cob 1 large tomato, diced 1 or 2 fresh jalapeno's, seeded and diced fine 1 bunch cilantro, divided, use half for the salsa and the other half to top off your tacos 1 avocado, diced salt and pepper 1. Heat shrimp in a skillet and season with Cajun seas...More >>

Recipe from Shanti Panicker of Fishers, Ind.

Ingredients:

  • Basmati rice 2 cups
  • 1 cup frozed veg (carrots & peas)
  • 2 medium onions finely chopped
  • 2 med tomatoes finely chopped
  • 2 tspn Biryani Masala (from Indian store)
  • 1/2 tspn turmeric power
  • 1/2 tbl spoon cooking oil
  • salt per taste.

You can also add other vegetables such as mushrooms and green peppers for people who like more veggies. Or you can replace vegetables with baked spiced chicken/ shrimp.

Directions:

Mix the 2 cups rice with 4 1/2 cups of water, add a pinch of salt and cook on med flame till all the water evaporates. Check to see if the rice is cooked, If not, add another 1/2 cup water and lower the flame.

Set the cooked rice aside.

Add the oil to the pot over a medium fire. When the oil gets hot, add the onion, turmeric powder and biryani masala and saute till the onion turns light brown.

Add the veggies and add tomatos and stir well till the tomato mixes well with the veggies and the veggies are cooked. If the veggies are taking time to cook, add a 1/2 cup water and close the pot with a lid to let the veggies cook.

Now add salt. You also can add a little chile powder and more biryani masala to bring up the spice and flavor.

Once the veggies are cooked add the cooked rice. Over a low fire, stir the rice well with the veggies and masala. Check the taste.

Close the pan for 3 minutes and remove from flame.

Biryani can be just served by itself or with grilled meat or fish.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.