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Recipe for :

Mushroom and Chickpea Biryani
 

Suvir SaranThis recipe comes from a web site which gives a first class insight into Indian Cooking, what it is about and how to create some of the recipes in your own home.

It is the web site of Suvir Saran, a native of New Delhi, India, who was raised on traditional Indian cooking. He is a passionate and inventive cooking teacher as well as a sort of unofficial ambassador of Indian culture; wherever he goes (in India, Europe and the United States) he finds himself teaching people - colleagues in classes and jobs, strangers in airports and on the street - to love the food and culture of his native country.

To learn more why not visit Suvir Saran's own web site - click here

This recipe comes from Suvir and his co-writer, Stephanie Lyness, with whom he is writing a new cookery book. Stephanie Lyness is a very well respected food writer and editor in the US.

Ingredients

1 1/2 cups basmati rice
4 1/2 tablespoons canola oil
1 inch cinnamon stick
4 whole cloves
4 cardamom pods
2 bay leaves
1/2 teaspoon coriander seeds
6 whole black peppercorns
4 small dried red chiles
2 teaspoons whole cumin seeds
1/2 large onion, thinly sliced and halved
Salt
2 3/4 cups water
1/2 teaspoon mustard seeds
1 inch fresh ginger, minced
1/2 large onion, chopped
8 large mushrooms (about 8 ounces), sliced
1 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
4 medium tomatoes, chopped
1 large can chickpeas, drained and rinsed, about half of the chickpeas mashed
Freshly ground black pepper, to taste

Method
  • Wash the rice in two changes of water. Drain and set aside.
  • Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the cinnamon, cloves, cardamom, bay leaves, coriander seeds, peppercorns, chiles, and 1 1/2 teaspoons of the cumin seeds and cook, stirring, until the spices are fragrant and the cinnamon stick unfurls, 1 to 2 minutes. Add the onion and 1 1/2 teaspoons salt and cook stirring until the edges of the onion just barely begin to brown, 4 to 5 minutes. Add the rice and cook, stirring, 1 more minute. Then add the water, bring to a boil and boil until the top of the rice is dry, there are no more starchy bubbles, and you can see holes in the rice. Then reduce the heat to low, cover and cook until the rice is tender and dry, about 15 minutes.
  • Meanwhile, heat the remaining 2 1/2 tablespoons oil in a large sauté pan over medium-high heat. Add the remaining cumin seeds and the mustard seeds and cook, stirring, until the mustard seeds pop, about 30 seconds. Add the ginger and cook, stirring, 30 seconds. Add the chopped onion and 1 teaspoon salt and cook until the edges of the onion just barely begin to brown, 4 to 5 minutes. Add the mushrooms, raise the heat to high and cook, stirring, until softened, 3 to 4 minutes. Add the ground coriander and cumin, turmeric and cayenne and cook, stirring, 30 seconds. Then add the tomatoes, the mashed chickpeas and 1/2 teaspoon salt and cook 1 minute. Add the whole chickpeas and black pepper to taste.
  • Spoon half of the rice out of the saucepan; remove the cinnamon stick, the chiles, the bay leaves and any other whole spices that are easy to find. Flatten the rice in the pan into an even layer. Scrape the vegetable mixture on top and flatten. Spoon the remainder of the rice on top and flatten. Cover and cook 5 minutes over medium heat. Serve hot.

Serves 4

Suvir Saran

To visit Suvir Saran's web site - click here

If you have a question for Suvir email him at chef@suvir.com

 
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