Monday, August 16, 2010

Portobello Biryani With Cilantro-Mint 'Yogurt'

Dr. J and I decided to have date night at home this past weekend.  We thought it would be fun to make some Indian inspired food and attempt a vegan Biryani.  As I was preparing this meal, my mind wandered to my Swiss, cheese-making, great-great-grandfather and wondered what he would think of his great-great-granddaughter cooking with all these exotic spices and flavors.  I'm not a spice expert, but I doubt many of these spices were readily available in the Swiss Alps.  Anyhow, this was my go at Biryani.  Although, I'm pretty sure, just the fact that I have a Swiss, cheese making ancestor, I can't call this authentic... Anyhow, it sure was tasty!

Cilantro-Mint 'Yogurt'

1 cup plain soy yogurt
1 clove garlic, minced
2 tablespoons fresh cilantro, minced
1 teaspoon fresh mint, minced
salt and pepper to taste

1.  Combine ingredients.
2.  Refrigerate for about 30 minutes to blend the flavors before you serve.

Herb Infused Cooking Water

4 cups water
1 stick of cinnamon
1 1/2 teaspoon cumin seed
3/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon turmeric
2 vegetable bouillon cubes

1.  Combine ingredients in a pot and bring to a boil.
2.  Reduce heat and simmer for 20-25 minutes.

Portobello Biryani

Herb Infused Cooking Water
3 cups portobello mushrooms, diced
1 cup carrots, diced
2 roma tomatoes, diced
1 1/2 cups potatoes, diced
1 red onion, diced
4 cloves garlic, minced
2 tablespoons olive oil
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1 1/2 cups plain water
2 cups basmati rice
2 tablespoons fresh cilantro, minced
1 teaspoon saffron (Saffron can be expensive and hard to find, so if you don't want to use it, I am sure it will still be tasty!)

1.  In a large skillet, heat oil over medium high heat and add onions and garlic.  Cook until translucent.
2.  Add in veggies, red pepper, plain water and salt.  Cover and cook for about 3 minutes.
3.  Add in Herb Infused Cooking Water and bring to a boil over high heat.
4.  Add in the rice and saffron, reduce heat to medium and cover.  Cook for 10 minutes.
5.  Reduce heat to low and cook for another 10 minutes or until the rice is tender and the water is absorbed.
6.  Serve with fresh Naan Bread and Cilantro-Mint 'Yogurt'.  There's a great recipe for vegan Naan Bread here.



Morgan@LittleHouseofVeggies said...

Yum Eise! I need to come hang out and have you make me some of your Gooy Smore bars! THose look soooo good! BTW, I love your little blog button you made for the desing! Obsessed!

Debbie said...

What a great creation Elise!! You are so talented at putting great meals together. I can't wait to give this a try. It looks like it is pretty easy to make too-which I love. Thanks for another great recipe cutie!! Also, thank you so....much for creating all my blog art for me. I absolutely love it:) I hope you like the La Cloche.