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home > recipes > beans / grains > fruited biryani
from NY, USA 2 Tbs. oil or ghee 1 cup dried mushrooms pieces , soaked , softened and drained 1/2 cup raisins: dark or light 1/2 cup cashews 1/2 cup diced dried mango, pineapple or papaya 2 cups basmati rice 3 cups water or chicken broth 1 cinnamon stick optional few strands of saffron, optional salt, pepper, powdered cardamom to taste Variations: 1 cup frozen green peas 1/2 fine cubed cooked carrots I like my own version best after trying many fruited biryianis at Indian restaurants. This is a colorful, tasty rice dish studded with fruits and nuts and lightly laced with cinnamon and saffron. One can add Indian spiced pieces of chicken, meat or seafood for variety.The most important part of the dish is to prepare the rice so the grains stay separate and not sticky. Flavoring the rice is optional too as many people enjoy some sautéed garlic, chilies etc. added to any of the variations. Cover, and soak the rice in water 1/2 hour and rinse and drain well. Place rice in pot with 3 cups water or broth, cinnamon stick and or saffron if using. Bring to boil over medium heat and let boil uncovered 5 minutes. Cover and simmer another 5 minutes or so. Remove from heat, place paper towel under cover ( absorbs excess moisture ) and cover again. Let sit ( rice will finish cooking ) while you are preparing the fruits, nuts and vegetables. In a large pan or pot, heat oil or ghee and cook the soaked and drained mushrooms, nuts, raisins and dried fruit until well heated. If you want to add small pieces of seasoned chicken, meat or seafood, add and cook them now. Add the cooked rice and stir and combine with a fork. Season to taste with salt and pepper, a bit of cardamom. Serves 6 to 8 Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Fruited Biryani


average rating = 5 stars(5.00001 comment available)
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(posted January 31, 2003)

from NY, USA

2 Tbs. oil or
ghee
1 cup dried mushrooms pieces , soaked , softened and drained
1/2 cup raisins: dark or
light
1/2 cup cashews
1/2 cup diced dried
mango, pineapple or papaya
2 cups
basmati rice
3 cups water or
chicken broth
1
cinnamon stick optional
few strands of
saffron, optional
salt, pepper, powdered cardamom to taste
Variations:
1 cup frozen
green peas
1/2 fine cubed
cooked carrots

I like my own version best after trying many fruited biryianis at Indian restaurants.
This is a colorful, tasty
rice dish studded with fruits and nuts and lightly laced with cinnamon and saffron. One can add Indian spiced pieces of chicken, meat or seafood for variety.The most important part of the dish is to prepare the rice so the grains stay separate and not sticky. Flavoring the rice is optional too as many people enjoy some sautéed garlic, chilies etc. added to any of the variations.

Cover, and soak the
rice in water 1/2 hour and rinse and drain well. Place rice in
pot with 3 cups water or broth, cinnamon stick and or saffron if using. Bring to boil over medium heat and let boil uncovered 5 minutes. Cover and simmer another 5 minutes or so. Remove from heat, place paper towel under cover ( absorbs excess moisture ) and cover again. Let sit ( rice will finish cooking ) while you are preparing the fruits, nuts and vegetables. In a large pan or pot, heat oil or ghee and cook the soaked and drained mushrooms, nuts, raisins and dried fruit until well heated. If you want to add small pieces of seasoned chicken, meat or seafood, add and cook them now. Add the cooked rice and stir and combine with a fork. Season to taste with salt and pepper, a bit of cardamom. Serves 6 to 8

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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from Miami, FL, United States wrote:3  1

i am student at culinary center and needed a recipe for a project in Indian cuisine. i presented this one everybody liked it -- very good
5 starsAugust 18, 2003


 
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