Vegetable Biryani
1 tbsp. oil
2 tsp. turmeric
1 tsp. salt
2 pints water
6 cloves garlic
1 one-inch piece of fresh ginger, coarsely chopped
1/4 cup water
2 tbsp. vegetable oil
1 tsp. each of fennel, black onion ("kalonji") and whole cumin seeds
1/4 lb. okra, sliced
1 large red or green pepper, sliced
1 large eggplant
2 large potatoes, boiled, peeled and diced coarsely
2 cups tomatoes, pureed
1/2 tsp. cayenne
1 tsp. ground coriander
1/2 tsp. turmeric
1/2 tsp. ground coriander
1/4 cup butter
2 cups canned or soaked and cooked garbanzo beans/chickpeas
1 tsp. salt
1 tsp. sugar
8 main course servings
Rice
Wash and rinse rice in cool water; cover with cold fresh water and soak 20
minutes. Drain rice in strainer. Heat oil in medium saucepan over medium-high heat; add drained rice, turmeric and salt and stir to coat rice grains with oil. Add water and bring to boil over high heat, stirring constantly. Cover with tight-fitting lid and reduce heat to simmer. Cook 25 minutes on stovetop over very low heat (or in pre-heated 300*F oven for 25 minutes). Set aside.
Vegetable-Bean Mix
Liquefy garlic, ginger and water in food processor/blender; set aside. Pierce
eggplant with a fork then roast under broiler 10-15 minutes (watching carefully and turning often so skin darkens but does not burn). Peel under cold running water then coarsely chop and set aside.Heat the 2 tbsp. oil in large pan over medium-high; add fennel, black onion and whole cumin seeds and stir briskly until seeds begin to pop; reduce heat to medium. Add okra and green pepper and stir together until vegetables begin to brown (about 8 minutes). Blend in potatoes and eggplant then stir in tomato puree, salt and sugar and cook 2 to 3 minutes longer. Increase heat to high and add reserved garlic/ginger/water paste and stir together. Blend in the cayenne,
turmeric and coriander; stir together until fragrant (about 2 minutes). Add butter and stir until melted, then add beans and mix thoroughly; cover and cook over medium heat for 10 minutes. Stir reserved rice into vegetable-bean mixture and transfer to oven-proof casserole. Smooth surface then bake, covered, for 30 minutes in 350*F oven. Remove from oven and allow to stand 30 minutes before serving.