Vegetable Briyani and Spicy Potato

It was GrandParents Day at my daughter's school. Her grandparents live oceans away so I had to represent them. Lemon was the theme, they had a play about a Lemonade stand and we were asked to bring lemony desserts. I was planning on making this delectable Lemon Orange Cake. Later it was decided it would be lunch and International food it was. I would have made Chicken Briyani which always comes out tasting good, but there was Peruvian Chicken and I decided on making Vegetable Briyani. I made Spicy Potato inspired from Route 79's Masala Potato Wedges but toned down the spicyness. I was in a hurry, did not want to take the day off but wanted to finsih as much work as possible but as luck would have it of all days my program was refusing to work so I had to leave that half was and get everything done in a rush. Everybody loved the Briyani and the Potatoes. The Potatoes were spicier than I expected but they were the first to vanish. You have to give Indian dishes their credit they are always a big hit in a crowd and also a great converstation starter. It is no wonder that the Brits have almost adopted it as their own.

Considering how simple it is to make Briyani the taste is really amazing.


Vegetable Briyani



Ingredients
1. 2 Cups Mixed Vegetables (Carrots, potatoes, peas, lima beans, cauliflower)
2. 1 1/2 Red Onions sliced thin
3. 8 Green Chillies
4. 2 tbsp ginger garlic paste (saute the ginger and garlic(12 pods) 1 inch ginger in a little bit of oil and make a paste)
5. 1 Ripe Tomato finely diced
6. 1 1/2 Cups of Mint and Corriander leaves chopped
7. 2 tbsp roghly chopped cashews.
8. 2 tsp garam masala/ any masala powder
9. Seasoning, curry leaves, cinnamon, cloves, bay leaves, cardamom (few of each)
10. Oil 3 tsp, 3 tsp ghee
11. 2 1/2 Cups Rice washed. At this point also put 4 Cups of Water in a pan to boil




Method:
1. In a heavy bottom pan add oil and ghee and saute the seasonings for a few seconds
(meanwhile preheat the oven to 375F)
2. Add the Onions and saute till they turn brown. Add the green chillies and saute
3. Add the ginger garlic paste and saute for a few more minutes (if you are using raw ginger garlic paste saute till the raw smell goes)
4. Add the mint and Corriander leaves and saute till they wilt
5. Add the masala powder and mix well.
6. Add the tomatoes and saute till they turn soft and mushy
7. Now add all the vegetables except the Cauliflower and salt, cook for a few minutes
8. Now add the rice and mix it well in the spices.
9. Add the boiling hot water to the rice mixture. When the rice has been cooking for some time add the cauliflower, mix, cover the lid cook till the water is almost gone and the rice is about 3/4 done. Add a tsp of ghee on top.
10. Put the pan in the Oven and cook for 10 minutes. Remove mix the rice and put back in the oven for 8minutes.
OR
Cook on the stove top for a few more minutes till the rice is completely cooked. If cooking is going to be done on the stove top keep the heat to low.

I took Cucumber/Carrot Raita because I was not sure if everyone would like the taste of raw onions.


1. 2 Cups Yogurt whisked
2. 1 carrot grated
3. 1 finely chopped cucumber
Mix all of the above with salt.


Spicy Potatoes
I chose the potatoes because I could use the oven to cook both of them at the same time. Oven is preheated to 400F
Ingredients
1. 2-3 lbs Potates Cut even sized pieces like orange slices.
2. 4 tsp sambhar powder ( I like the taste of sambhar powder compared to just plain chilly powder)
3. 1 1/2 tsp of turmeric powder
4. Oil - 1 tbsp



Method:

1. Mix all of the spices and oil with the Potato slices
2. Take a sutiable size baking pan line with aluminium foil, spary oil and spread the potatoes.
3. First bake for 30minutes, remove turn them and bake for another 20 -30minutes depending on how crisp or soft you want it. It should be cooked the first 30-35 minutes.



Yum.