Brown Rice Veg Biryani recipe?

Question

I want a recipe using brown rice. thanks

Answer 1

All the answer and recipes so far are great would not change a thing, but for the rice, try to use brwon basmati, as the regular brown long grain rice can take up to 60 minutes, brown basmati will need longer than white basmati but only 20-30 minutes more, so 35-45 minutes is fine, much longer and you will have kehir (rice pudding), I would go with Desi Chef recipe, she knows her stuff.

Answer 2

biryani is pretty easy to make; indian food is all about technique

first cook the brown rice and set it aside

then work on the vegetables

grab your favorites, i'll use peas, carrots, cauliflour as an example, but you can use whatever you want

make a tart marinade with yoghurt, cumin, garam masala, cayenne pepper, salt, black pepper, turmeric, coriander

toss the veggies in this mixture and let it sit for a few hours in the fridge

then take a hot pan, add some oil, a pinch of black mustard seeds, a pinch of cumin seeds, let them pop and sputter, you can add some onion, garlic and ginger

throw in the vegetables and stir fry in a little olive oil

check for seasoning and add salt and pepper appropriately

when that is cooked you can start layering your biryani

throw down a layer of veggies in the casserole dish, then a layer of rice, another layer of veggies, then rice etc etc

bake at 350 for about 15mins and you've got brown rice biryani that is pretty healthy!

Answer 3

Brown Basmati Biryani

For the rice:

1c brown basmati

generous pinch of saffron threads

3c water, in total

Vegetables I:

1 TB canola oil

1 large onion (for about 2 cups sliced)

4 big cloves garlic, minced

1 big waxy potato, washed, peeled if desired, and diced

Vegetables II:

1 tsp canola oil

2 black cardamoms

2 slit green chiles

generous tsp kala jeera

reserved onion puree (will come from the onion above)

2-3 florets cauliflower, washed and chopped (about 1 c)

2 big tomatoes, pureed

(I used a yellow and a red one from my own garden, hooray!)

1/2 lb spinach, washed well and chopped very fine in food processor

(or use frozen — defrost it and squeeze very well to remove liquid)

1/2 tsp turmeric powder

1 heaping tsp Badshah garam masala

For the garnish:

reserved fried onions (also from onion above)

1/4 c dried fruits and cashew pieces, fried in ghee

salt to taste

~~~

Wash the rice well. Dissolve a generous pinch of saffron in 2c lukewarm water. Soak the washed rice in this saffron-water for about 30 minutes. Put the rice and water into the pressure cooker with an additional cup of water, and cook about 20 minutes. Allow the pressure to fall, then remove the rice and spread it out to dry.

Meanwhile, cut the onion into quarters and slice these thick or thin, according to your preference. I prefer a medium thickness for fried onions. In a wide pan over med-high, heat 1 TB canola oil till very hot, but not smoking. Reduce heat to medium and add the onions. Sprinkle lightly with salt, and fry 5-10 minutes, stirring and shaking the pan, till they are nicely browned. When done, you should have about 1 1/2 cups. Remove about 1/2c to a plate and save for garnish. Remove another 3/4c to a blender –puree them and set aside (these measures are approximate).

In the same pan, add the chopped potatoes and garlic to the remaining onions. Leaving heat on medium, saute everything for about 15 minutes, spritzing with oil or Pam if necessary, till potatoes are browned and just cooked through. Remove from the heat and hold aside.

In another saucepan, heat 1 tsp canola oil over medium heat. When hot, add black cardamoms, slit green chiles, and kala jeera. When kala jeera sizzles, add the reserved pureed onion, stir for a few moments, then add the pureed tomatoes. Cook 5 minutes, stirring to prevent burning, then add the chopped cauliflower and spinach. Stir in the turmeric and Badshah garam masala. Cover and cook over medium-low heat until cauliflower is tender and curry is thick. Stir in the reserved potato-onion mixture, salt to taste and set aside.

Assembling:

Prepare a round glass baking dish (or other dish of your choice) with thin film of canola oil or Pam. Spread a layer of saffron rice. I wanted to see if I could recreate the crusty layer Nupur described, so I pressed my layer thin and up around the sides with a wooden spoon (the brown rice was probably not as dry as it should have been, since it adhered well to the sides). Add a layer of vegetable mix, and cover with the remaining rice. Top with the fried fruits and nuts, and the reserved fried onions. Cover tightly with foil, and bake at 350F for 30-45 minutes, or till the tantalizing scent permeates the house and you can’t take it any longer

Answer 4

Use modern methods of making Biryani based on Awadh style or Pakki Biryani.

Step 1: Cook your Brown long grain rice by absorption method. Till nearly all cooked

Step 2: Cook your vegetables as a near dry damp curry

Step 3: Layer your Rice and Vegetable in a Dutch oven

Step 4: Add Saffron dissolved in milk

Step 5: Finish in a preheated oven to 350 deg F.

Answer 5

This hearty vegetable and rice casserole is from India.

Yield 6 servings

Time 1 hour

Tools saucepan with tight-fitting lid

wooden spoon

large frying pan or wok

2½ quart baking dish

aluminum foil



Ingredients 1½ c brown rice (long-grain or Basmati)

3 T vegetable oil, butter, or ghee

large pinch saffron

pinch turmeric

½ t salt

2¼ c hot water

1 c onions, chopped

2 t fresh ginger, peeled and grated

1½ t ground cumin seeds

1½ t ground coriander seeds

½ t cinnamon

pinch of cayenne

½ c water

1 small sweet potato OR 1 medium carrot, diced

2 c small cauliflower florets

1 medium bell pepper, diced

1 tomato, diced

½ c fresh or frozen peas

1/3 c raisins

¾ c chick peas, canned and drained or soaked and cooked



Directions Heat 1 T oil or butter, add rice, and sauté briefly, stirring to completely coat each grain. Add crumbled saffron, turmeric, salt, and hot water. Bring to a boil, cover, reduce heat, and simmer for 30 minutes.

Meanwhile, heat remaining 2 T oil over medium-high heat and sauté onions for 5 minutes. Add ginger, cumin, coriander, cinnamon, and cayenne, and cook for one minute, stirring constantly.

Preheat oven to 350.

Add ½ c water, sweet potato or carrot, and cauliflower. Cover, reduce heat, and cook 3-4 minutes. Add remaining ingredients and simmer until vegetables are just tender, adding more water as needed. Salt to taste.

Butter baking dish, spread half of rice in it, cover with vegetable mixture, and top with the rest of the rice. Cover tightly with foil and bake for 30 minutes.



Notes Garnishes:

toasted cashews or almonds

plain yogurt

hard-boiled eggs

chutney