BIRIYANI

BIRIYANI

BIRIYANI

I was told about this WONDERFUL dish by a friend, “The Handsome Chap”, who said, in glowing terms, just how wonderful and filling it is.  It was months before he finally got a recipe for this to me but it had quite a bit of butter and salt so I only made it once.  It WAS wonderful but. . .

Then I talked to his lovely wife who said the recipe she used was from “COOKING LIGHT” magazine a number of years ago and she had made some modifications to it (she didn’t specify just how she modified it).  I wanted to make it truly a TRIFECTAN recipe so I took out the chicken and put in So-Soya Chick’N Strips, eliminated the salt, and made a few other modifications.  Now it is one of my husband’s favorites, and I haven’t found anyone who doesn’t like it.  So here it is and if you want to thank someone for this recipe just say a big thank-you for the life of the Handsome Chap and his Beautiful Wife!  I am thankful for them being in my life for many reasons!

By the way, when I make this dish I make the full large recipe amount.  It takes only a little more work to make this large batch instead of a half-size amount.  It keeps well and freezes well, too.  In the above photo of this preparation of Biriyani, I used a combination of 3/4 cup brown rice, 1  1/2 cup Bistro Rice Mix (brown rice, red rice, wheat berries and wild rice), and 3/4 cup Quinoa instead of the 3 cups total of brown rice.  Same volume of rice/grain and it adds a little more protein and a little more fiber.

. BIRIYANI  pronounced:    beer-e-yawn-e

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .       YIELD:      11   CUPS

.   .   .   .   .   .   .   .   .   .   .   .    .   .   .   .   .   .   .   .   .      SERVING SIZE:    1  CUP

INGREDIENTS:

3 cups BROWN RICE

3 cups + 2 TB WATER  for rice (if using rice cooker. If using a pan on the stove, 6 cups water)

3  –  3″ STICKS CINNAMON

1  tsp  TURMERIC

3 cups WATER for re-hydrating So-Soya/Soya Wadi

2  cups SO-SOYA CHICK’N SLICES, dry, or  SOYA WADI (4 oz/ 114 gm)

4  tsp  NO-SODIUM CHICKEN BOUILLON  (or 4 packets)

1  tsp  ONION GRANULES

1 tsp GARLIC GRANULES

1/2  tsp  GROUND GINGER

1  tsp   +   4  tsp    CURRY POWDER

1/2  tsp  +  1  tsp   GROUND CARDAMOM

2  TB  OLIVE OIL

1  LARGE ONION, diced

2  tsp  MINCED GINGER

1  heaping TB  MINCED GARLIC

1/4  tsp  CRUSHED RED CHILI  (more or less to taste)

1 or 2  SERRANO or JALAPENO CHILIS, seeds and veins removed, finely minced

1  can  (14 oz)  LITE COCONUT MILK  (or  2 CUPS PLAIN NON-FAT YOGURT)

1  cup RAISINS

1  cup SLICED ALMONDS

1/2  cup  FRESH CILANTRO, chopped

.

METHOD:

COOK the 3 cups RICE in a rice cooker with 3 cups + 2 TB of water,  3  –  3″  STICKS CINNAMON, and the 1  tsp  TURMERIC. Rice cooker will turn off when rice is done.  If cooking in pan on stove, place rice in pan with 6 cups + 2 TB water, cinnamon sticks, and turmeric.  Over high heat bring to a boil, stir, then cover and reduce heat to low.  Cook until all water is absorbed.  Turn off heat and let rice “rest” until ready to add to other ingredients.

To PREPARE SO-SOYA place 3 cups of WATER in a pan and bring to boil with 4 tsp NO-SODIUM CHICKEN BOUILLON, 1 tsp CURRY POWDER, 1/2  tsp CARDAMOM, 1  tsp ONION GRANULES, 1 tsp GARLIC GRANULES, and 1/2 tsp GROUND GINGER.  Add the 2 rounded cups (4 oz/ 114 g) SO-SOYA CHICK’N STRIPS(or Soya Wadi), turn down the heat to medium, cover and let simmer for 7 – 10 min or until the So-Soya is fully re-hydrated.  When So-Soya is ready, drain, reserving the marinade, then chop Chick’N Strips into thirds or fourths.  Set aside to add to the mixture later.

WHILE SO-SOYA IS COOKING – saute ONION in OLIVE OIL until onions are well browned.

ADD all of the following spices all at once:  4  tsp CURRY POWDER, 1  tsp GROUND CARDAMOM,  1/4 tsp CRUSHED RED CHILI, 1 heaping TB MINCED GARLIC, 2 tsp MINCED GINGER, and 1 – 2 SERRANO or JALAPENO CHILIS.  If mixture seems too dry, add 1/4 cup (more or less as needed) marinade reserved from cooking So-Soya. Cook over medium heat for 3 – 4  minutes.

ADD one   14 oz can LITE COCONUT MILK  (OR 2 CUPS NON FAT YOGURT), stir well and cook for an additional 3 – 4 minutes.

ADD 1 cup RAISINS and the prepared SO-SOYA.  Mix well and cook for  4 – 5  minutes.

REMOVE CINNAMON STICKS from the cooked rice and add rice to above mixture, mixing well.

BIRIYANI IN SERVING DISH

BIRIYANI IN SERVING DISH

GENTLY stir in 1 cup SLICED ALMONDS. Place in 9″ x 13″ baking dish to serve.

SPRINKLE 1/2 cup CHOPPED CILANTRO over the top just before serving. (May also sprinkle a few of the sliced almonds on top to make a nice presentation.)

.

a COOKING TO BEAT TRIFECTA recipe

.

YIELD:         11     –  1  CUP SERVINGS

.

EACH SERVING CONTAINS:

MADE WITH COCONUT MILK                                                                  MADE WITH NON FAT YOGURT

CALORIES. . . . . . . . . . . . . . . . . . . . 403.    .    .    .    .    .    .    .    . CALORIES. . . . . . . . . . . . . . . . . . . . 405

TOTAL FAT  .  .  .  .  .  .  .  .  .  .   13 g                                         TOTAL FAT  .  .  .  .  .  .  .  .  .  .   11 g

SAT FAT  .  .  .  .  .  .  .  .  .  .  .  . 3 g                                           SAT FAT  .  .  .  .  .  .  .  .  .  .  .  . 1 g

TRANS FAT  .  .  .  .  .  .  .  .  .  .  .  0                                            TRANS FAT  .  .  .  .  .  .  .  .  .  .  .  0

CHOLESTEROL  .  .  .  .  .  .  .  .  .  . 0                                            CHOLESTEROL  .  .  .  .  .  .  .  .  .  . 1 mg

SODIUM  .  .  .  .  .  .  .  .  .  .  .  . 29 mg                                        SODIUM  .  .  .  .  .  .  .  .  .  .  .  . 47 mg

TOTAL CARBS  .  .  .  .  .  .  .  .  .  .62 g                                          TOTAL CARBS  .  .  .  .  .  .  .  .  .   65 g

FIBER  .  .  .  .  .  .  .  .  .  .  .  .  .  .7 g                                           FIBER  .  .  .  .  .  .  .  .  .  .  .  .  .  .7 g

SUGAR  .  .  .  .  .  .  .  .  .  .  .  .   11 g                                           SUGAR  .  .  .  .  .  .  .  .  .  .  .  .  .14 g

PROTEIN  .  .  .  .  .  .  .  .  .  .  .    14 g                                          PROTEIN  .  .  .  .  .  .  .  .  .  .  .  . 16 g

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One Comment to “BIRIYANI”

  1. This looks so good! I cannot wait to try it out. In fact, I may invite myself over to dinner next weekend so you can make it for me! Thanks for posting this and the picture looks good on the thrift store china!

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