*  Exported from  MasterCook  *
 
                       Very Minty, Vegetable Biryani
 
 Recipe By     : U15297@uicvm.uic.edu
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oriental
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    inch ginger -- fresh, peeled
    4 1/2  cloves        garlic
    4                    chillies, green
    2      cups          yogurt -- thick
    6                    tomatoes, medium -- diced
    6                    cardamoms
    6      cloves       
    6                    cinnamon sticks
    1      teaspoon      turmeric powder
    1      teaspoon      garam masala
    2      teaspoons     coriander powder
      1/2  teaspoon      red chili powder
    1                    bunch coriander leaves -- fresh, chopped
    1                    bunch mint leaves -- fresh,  torn
    5                    chillies, green -- slit
    2 1/2  cups          rice (basmati preferred) -- washed and well drai
    2                    medium-large onions -- sliced very  thin
    4      teaspoons     ghee
    5      cups          water
    2      cups          beans -- slivered
    1      cup           carrots -- slivered
    2      cups          cauliflower -- cut into small flore
    4                    bay leaves (tez patta)
    1      teaspoon      (heaped) fennel seeds
    1                    star anise -- broken
 
 Pre-heat oven to 400.
 
 Grind to paste the ginger, garlic, and 4 chillies. Add to yogurt along with
 tomatoes, cardamoms, cloves, cinnamon, turmeric, garam masala, coriander
 powder, red chili, coriander leaves, mint and slit chillies. Mix well and
 set aside. For best results let this soak for 2-3 hours.
 
 Fry half the sliced onions in 3 tbsp. ghee until translucent. Add the rice,
 stir till coated with ghee and fry until a little crisp. Add water, cover
 and cook on low, low heat till three-fourths done. Remove from heat.
 Removing rice off heat after it is three-quarters done should leave some
 fluid content that will get absorbed in the baking process. Baking allows
 the flavors to seep in evenly as well as make the rice fluffy.
 
 Heat 4 tbsp. oil plus 1 tbsp. ghee. Add tez patta, fennel, star anise (a
 must!). Add remaining sliced onion and fry until clear. Add vegetables,
 stir until crisp cooked. Add yogurt mix, salt to taste and cook it down
 till thick and spoonable.
 
 Spread some rice in a large aluminum baking pan, then spread on some of the
 yogurt mix. Repeat, alternating rice and yogurt mix till everything is used
 up. Cover tightly with foil wrap by crimping foil over edges of pan. Bake
 for 30 mins.
 
 Serve with a cold raita and a light curry of your choice.
 
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