Rice completely different: With vegetable biryani, you take a piece of India with you to your kitchen. How it works? Read this.
If you can not easily travel around the world, we will take it home. In our series “Hungry in the world”, we want to feed your desire to hike. Every week a nice travel time and a recipe – for a nice evening. Or a slightly different break in the home office. But try it yourself …
This is what we will do when we return: book a train ticket directly at the station in Mumbai, a cathedral for trains. Second class, a window seat without a window pane, if possible – and then slowly sway south on the slow train while having interesting conversations with the locals. Sniffs the scents on the road with the wind, looks at life and movement at the train stations – looks interested in the pots of passing food vendors, but no thank you. As long as the street food does not bubble or cannot be peeled, a bag of Haldiram is enough on the road in India – Indian chips are also good.
Ingredients for the Indian rice dish Vegetable Biryani. For 4 people, 50 minutes preparation + 1 hour cooking time: 250 g basmati rice, 4 tablespoons milk, 2 teaspoons + 3 tablespoons ghee (Indian clarified butter; alternatively oil), 2 pinches of saffron threads, 600 g mixed vegetables (eg potatoes) , carrots, cauliflower, pumpkin, peppers, green beans), 4 medium-sized red onions, 50 g cashews, 1 lightly beaten teaspoon biryani spice mixture (Indian rice spice; finished product), 300 g yogurt (3.5% fat), Salt, pepper, 1 tsp garam masala.
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Here’s how it works: Rinse the rice with cold water and soak it in water for about 30 minutes. Heat the milk with 1 teaspoon ghee and saffron until lukewarm, remove from the heat. Depending on the variety, clean the vegetables, peel if necessary, wash and cut into reasonably large pieces. Peel the onion, halve and cut crosswise into thin slices. Heat 3 tablespoons ghee in a pan. Fry the onion slices in it on low heat for about 10 minutes, remove half.
Add the cashews to the remaining onions in the pan and roast for about 3 minutes while turning. Add the biryani spice mixture and roast for another 2 minutes. Then add the solid vegetables first, then the remaining vegetables and fry for 2-3 minutes each. Pour in 100 ml of water, bring everything to a boil and cover and cook the vegetables for about 10 minutes until they are al dente. Remove the vegetables from the heat and stir in the yoghurt. Taste with salt, pepper and garam masala. Pour off the soaked rice, boil in boiling salted water for 5-6 minutes and let it drain when it is half clear. Rinse cold and allow to drain well. Preheat the oven to 180˚. Wrap half of the rice and onion in a cast iron pot, top with the vegetables and finish with the rest of the rice and onion. Drizzle the biryania with the lukewarm milk, top with 1 teaspoon ghee in flakes and cover with aluminum foil. Cook in the oven (middle) with the lid on for about 1 hour.
The recipe comes from the book: Inga Pfannebecker: Indian Vegetarian. Graefe and Unzer, 35 pages, 11.99 euros