Vegetable Biryani: a great roast

What a fantastic weekend of Indian and Persian culture, food, and of course spending time with my awesome sister, Shukoofa, and fantastic friends. I choose to share vegetable biryani this week because it's a hybrid of cultures and it's one of those comforting dishes which is customized to your taste and environment. Biryani is a Persian word meaning to roast, but with the opportunity of migration and exchange of ideas, biryani has transpired into different arrays of mystical dishes. I hope you enjoy it as much as I do.

Biryani

Tools Recomended
Dutch Oven
Spatula
Measuring Spoons
Measuring Cup

Total Time: 45-55 minutes
Yield: 4 servings

Ingredients
2 cups Basmati Rice
2 cups of chopped onions
1 clove of garlic
1 tomato
1 Cup of chopped carrots
1 Cup of peas
1 Cup of beans
1/2 Cup of diced potatoes
2-3 Sticks of Cinnamon sticks
2 Teaspoon of corrainder
1 Teaspoon of grated ginger
2 Teaspoons of chili powder
1/2 Teaspoon of cumin
1/2 Teaspoon of Turmeric
1/8 Teaspoon of Garam Masala
2 Bay Leaves
2 Tablespoons of Extra Virgin Olive Oil
1 Teaspoon of salt and black pepper
4 Cups of Water

Heat oil on medium heat in a dutch oven or a deep pot. Add chopped onions, and cook until softened and golden brown. Stir in cumin, cinnamon sticks, and black pepper. Add ginger, tomato, and 1/2 cup water. Bring to a simmer, and cook until the water has evaporated. Stir in peas, carrot, beans and potato. Season with salt, red chile, black pepper, garam masala, and turmeric. Stir well and cover. Turn heat on high and pour 4 cups of water and boil. Stir in the rice and allow the rice to boil for 5-10 minutes before covering the pot and reducing the heat to medium heat again. I usually like to cover the lid with a clean cotton cloth or paper towel to promote ultimate fluffiness.
Turn heat on low and allow to steam for 25 minutes or until the rice has softened.

Helpful Heating Hints:
-When you heat oil, especially olive oil, be aware of heat. If your oil gets smokey, you need to discard properly and use clean oil.
- When cooking rice for a long time, make sure your heat is on very low. You would have more delicious rice cooked on very low heat for 40 minutes versus so so rice cooked on medium heat for 20 minutes. Great time management consideration when you cook with rice.

Photo by Leslee Mitchell

Saag

Be kind and loving to your body. Cooking with wholesome and natural ingredients always deliver delicious meals and promise a healthy lifestyle. Take a chance and make this very easy and taste bud addicting dish.

Saag

Tools Needed
Pot and Pan
Turmeric or Food Processor
Chef's Knife
Spatula
Measuring Cup
Measuring Spoons
Ingredients
4 Bunches of spinach
2 large tomatoes, crushed
3 cloves garlic-chopped
1 large onions -chopped
1-inch piece of ginger, minced or grated
1/2 Teaspoon cayenne pepper
1 Teaspoon coriander powder
1/2 Teaspoon Turmeric
2 large cardamom pods
1 Teaspoon Garam Masala
1 Teaspoon of chili powder
1/2 Teaspoon salt
4 Tablespoon of milk
2 Tablespoon butter
2 Tablespoon vegetable oil
1/4 Cup of water

Place the spinach in a pot and add 1/4 cup of water. Bring to boil and remove from heat and let it cool. Add the spinach to a blender or food processor and pulse for a few moments.Heat oil in a deep pan. Add onions, garlic, and ginger and saute till golden. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Return the blended spinach to the mixture, add garam masala and add milk and let it simmer for a few minutes. Dust off with a teaspoon of chili and you are ready to serve.