This book will change the way people think about vegetarian food, a cuisine not usually associated with indulgence. Robin Robertson has developed 275 recipes for mouthwatering, soul-satisfying dishes that feed the hunger without the meat.
This recipe was inspired by the traditional Indian biryani, a layered casserole that includes a variety of vegetables, dried fruits, and nuts. To save time, I combine everything and begin cooking the ingredients on top of the stove. It then finishes baking in the oven, and is served directly from the casserole dish. (If you prefer to cook it entirely on top of the stove, I give alternate instructions for that method.) The preparation for this dish is somewhat similar to that for stir-frying; in that the ingredients need to be assembled before cooking begins so they can be added quickly in succession. A prepared Indian spice blend such as garam masala can be used instead of the individual spices.
Servings: 4
3 garlic cloves, peeled
2 teaspoons peeled and chopped fresh ginger
2 1/2 cups plus 2 tablespoons water
1 teaspoon ground coriander
1 teaspoon ground cumin 1/2 teaspoon cayenne
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 1/2 cups basmati rice
2 tablespoons peanut oil
1 large yellow onion, diced
1 small red bell pepper, seeded and diced
1 cup bite-size cauliflower florets
1 large carrot, thinly sliced
3/4 teaspoon salt
1 1/2 cups cooked chickpeas or one 15-ounce can, drained and rinsed (see Note)
1/2 cup golden raisins
1/2 cup unsweetened coconut milk
Toasted slivered almonds for garnish
Combine the garlic, ginger, and 2 tablespoons of the water in a blender and grind to a paste. Set aside.
In a small bowl, combine the coriander, cumin, cayenne, turmeric, cinnamon, black pepper, and cloves and set aside.
Soak and rinse the rice in several changes of water until the water remains clear; set aside.
Preheat the oven to 375 degrees. Lightly oil a 2 1/2 quart casserole dish.
Heat the oil in a large saucepan over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the bell pepper, cauliflower, and carrot and cook, stirring a few times, until slightly softened, about 2 minutes. Add the spice mixture and cook for 2 minutes longer, stirring to coat the vegetables well with the spices. Stir in the garlic/ginger paste, 1 cup water, and I/4 teaspoon of the salt and cook, covered, until the vegetables soften, 5 to 7 minutes. Stir in the rice, chickpeas, raisins, coconut milk, 1 1/2 cups water, and the remaining 1/2 teaspoon salt.
Transfer the mixture to the prepared casserole dish, cover tightly, and bake until the vegetables are tender and the rice is cooked, about 45 minutes. (Or, to finish cooking on top of the stove, cover tightly and cook over low heat until the rice absorbs the liquid and the rice and vegetables are tender, about 30 minutes.) Sprinkle with almonds and serve.
Note: Canned chickpeas are convenient, but if you prefer using dried chickpeas, consider cooking them in a pressure cooker to save time: Soak 1 cup chickpeas in water to cover for 8 to 12 hours. Rinse and drain, then place in a pressure cooker with 3 to 4 cups water, or enough to cover, and pressure-cook for about 20 minutes after the cooker comes to full pressure.
