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LAYERED BROWN RICE BIRYANI

Saturday, October 3, 2015

(4 servings)
Quick Brown Rice Biryani
Brown Rice
Ingredient
1/2 cup – Brown Rice[India Gate]
{If using any other brown rice, read the instructions on the packet and follow it}
2 cup – Water

Vegetables for Biryani
Ingredients

1 Tbsp – Extra virgin olive oil
5 pcs – French beans
1/2 cup – Carrot
1/3 cup – Cabbage
1/3 cup – Peas (frozen) (Boil when using fresh peas)
1 tsp – Red chilli powder
1/4 tsp – Turmeric powder
1 tsp – Briyani masala
5-6 pcs – Whole black pepper
To taste – Salt
1/2 cup – Coriander leaves
1/3 tsp – Garam masala

Preparation
Chop the french beans and carrot into 1 1/2” long pieces.
Chop the cabbage finely.
If necessary half boil the peas.
Wash the rice 2 to 3 times under running water.

Coordinated cooking steps for the rice and vegetables
1) Add fresh water to the rice and put it to cook on a high flame.
2) In the meantime, heat the oil in another pan for a minute.
3) Add the french beans and carrots to it, saute and then put the gas on medium flame.
4) After 2 to 3 minutes, add the cabbage and peas to it.
5) Coming back to the rice, cover it with a lid.
6) After another 2 minutes, add the red chilli powder, turmeric powder, biryani masala, black pepper and salt to the vegetables.
7) In the meantime, check the rice twice.
8) When the rice is cooked, remove the lid from it.
9) The rice is done, when all the water evaporates.
10) Add it to the vegetables, mix it well and cook it further for a minute.
11) Add the coriander leaves and garam masala.
12) Mix well and cook for 2 more minutes.
13) Serve hot.

Hot Sauce
(Makes 1 cup)
Ingredients
2 cloves - Garlic (peel)
1 Tbsp - Olive oil
2 pcs - Onion (chop into quarters)
2 1/2 pcs - Tomatoes (chop into quarters)
1/4 pc - Capsicum (deseed)
1/2 tsp – Ajwain (carom seeds)
1/2 tsp – Oregano
To taste – Salt
2-3 whole – Dry Kashmiri Red chillies (deseed and soak in 4 tbsp water for 7 minutes)
Method
Heat olive oil, add garlic, onion, tomatoes and capsicum.
Add the chillies with the water.
Cook till the tomatoes and onions are very soft.
Cool and blend the mixture in a liquidiser.
Add ajwain, oregano, salt and give it a boil.
When cooled, divide it into half.
Use one part for this recipe.
You can store the other half in the fridge, for later use on pizzas or in pastas.

Baked Beans
Ingredients
2 tsp - Butter
1 can – Baked beans
1 pc - Capsicum (chop in small pieces)
To taste - Salt
1/2 cup - Hot sauce
Method
Heat the butter and add the beans.
Then put the capsicum in it.
Mix well and add the sauce and salt to it.
Cook further for half a minute and then mash it lightly.
Use 1 1/2 cups for this recipe.

STORING : Keep the remaining prepared beans in the fridge for later use.

Spicy Cutlets
(Makes 4 cutlets)
Ingredients
1 pc – Carrot (chop)
1/3 cup – Red bell pepper (chop)
1/3 cup – Yellow bell pepper (chop)
1/3 cup – Cabbage (chop)
5 pcs – French beans (chop)
1/3 cup –
Peas (frozen) (Boil when using fresh peas)
1/2 tsp – Garam masala
1 tsp – Red chilli powder
1 tsp – Chaat masala
To taste – Salt
1/4 tsp – Green chilli-ginger paste
1 Tbsp – Plain flour [Maida, all purpose flour]
1/4 cup – Coriander leaves
1 1/2 cups (approx) - Water for boiling
1 tsp – Vegetable oil
Method
Boil the carrot, red bell pepper, yellow bell pepper, cabbage, french beans and peas.
Remove from heat,drain out the excess water completely and mash the vegetables very well.
Add the garam masala, red chilli powder, chaat masala, salt, green chilli-ginger paste, flour and coriander leaves.
Mix everything together.
Divide it into four portions.
Shape each one into a cutlet.
Heat the griddle [tava] and spread some oil on it.
Place the cutlets on it and cook them on both the sides.

GREEN CHILLI AND GINGER PASTE
INGREDIENTS
16 pcs - Green chillies (remove the stem)
3 inch - Ginger (scrape out the skin and chop)

METHOD
Put the green chillies and the ginger in a small blender.
After blending once,mix the paste and add a tablespoon of water.
Blend it once more.
Use it as required.

STORING:
It stays well for a week in the fridge.

Assembling
Oval baking dish (not larger than 9x7 inches)
Quick Brown Rice Biryani
Baked beans - 1 1/2 cups
Spicy Cutlets
Cheese (grated) - 1/4 cup

1) Put a thick layer of biryani in a baking dish.
2) Next put the baked beans on it.
3) Then arrange the cutlets over it.
4) Top with the cheese.
5) Just before serving warm in an oven for a minute.
Serve hot with the remaining hot sauce.

TWO MORE WAYS TO USE THE BAKED BEANS:

TWO MORE WAYS TO USE THE SPICY CUTLETS:

Breakfast

Snacks

Top it on a toasted bread, followed by onions and green chillies.

Serve it with green chutney

Jacket potatoes

Starter

Stuff it in the potatoes and bake

Serve it in individual bowls along with the baked beans






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Comments & Queries

  1. Hema shah

    It's superb and its one meal & healthy also👍

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