Wednesday, November 16, 2005
Cauliflower biryani with soy beans
A whole lot of cauliflower has landed here in the market in the strip district. I had bought a huge head of it a week back and forgotten about it until Indira made her delicious aloo gobi. I am just as reluctant as her to buy cauliflower but S is fond of it. I like to literally drown cauliflower in spices to cancel out the off-flavor. This is one of the ways I make gobi, besides my usual cauliflower korma (very similar to Indira's recipe). I added some frozen soy beans instead of peas. I never liked the salted edamame that is sold soaked in brine or something. But I loved this frozen version of the bean. A great way to add some protein (and quite a bit of good fat too) to our not too balanced vegetarian diet.
Cauliflower biryani with soybeans
1 cup Basmati or long-grain rice, washed and soaked for 15 min
2 cups medium size cauliflower florets
1 large onion, sliced thin
1/2 cup - 3/4 cup fresh or frozen soy beans or peas
1/4 cup yogurt
1 tsp coriander-cumin powder
1 tsp red chili powder
1-2tsp garam masala or pulao masala powder
salt, to taste
a few mint leaves, finely chopped
2 tsp oil or ghee
1 tsp cumin seeds
1 bay leaf
1 inch cinnamon bark
4 green cardamom pods, crushed
Heat oil/ghee. Add spice mix and saute till cumin seeds turn slightly golden. Add the onion and saute until wilted. Add cauliflower and saute until slightly softened. Add rice and saute for a minute. Add soybeans and 2.25 cups water. Once it comes to a boil, add yogurt, salt, chili powder, coriander-cumin powder, garam masala and mint. Cover pan tightly and cook till rice and vegetables are done. Fluff up rice and garnish with cilantro.
It goes well with boondi raita.
Posted by Mika at 4:31 AM