A spicy Fried Rice from the Hyderabadi region (mid-central India)

Biriyani (spiced fried rice)

Ingredients (Serves 6)

 

2 cups uncooked basmati rice

1 lb. mixed vegetables cut into lengthy pieces (cauliflower, carrots & green Beans)

1  onion sliced

2 ripe tomatoes chopped

1 cup frozen green peas thawed

1 tbsp minced garlic

2 tsp minced ginger

1" stick cinnamon

2 cloves

6 whole cardamoms shelled (1 tsp ground)

1 tbsp cumin Seeds

2 tsp turmeric

1 cup low fat plain yogurt

1 tbsp chili powder

1 tbsp coriander powder

2 tsp cumin powder

1 1/2 tbsp salt

1 tbsp sugar

6 tbsp  canola oil

1 cup chopped cilantro

 

Method

 

Wash the rice, cook with 4 cups of water in a heavy pan over medium heat until all the water is evaporated and the rice looks fluffy, Cover and set aside.

Whisk yogurt, chili powder, 1 tsp turmeric powder, cumin powder, coriander powder, sugar and 1 ½ tbsp of salt in a bowl, set aside.

In a large wok or heavy bottom Pan (with wide opening), add oil and put it over med-high flame, add, 1 tsp turmeric, cumin seeds, cinnamon and cloves. When the cumin seeds begin to sizzle, add the chopped onions, sauté for a minute, and then add the ginger & garlic wait for another 30 seconds.

Add the vegetables (peas & tomatoes), increase the heat to high. Stir-fry for 3 minutes on high and then cover for 2 minutes. Add the peas and saute for 1 more minute. Add ½ tbsp salt, tomatoes & mix well.

Add the yogurt mixture and mix under high flame for 30 more seconds. Reduce the heat to medium and slowly add rice, and spread it gently. Make sure not to mash the rice or form lumps. When everything is thoroughly mixed, remove from heat and rest it on the counter. Add the cardamom and cilantro, gently toss the Biriyani with Raita sauce & papaddoms.