Indian: Rice Cooker Biryani

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)  

Ingredients:

• 2 cups water
• 1 tablespoon vegetable base
• ⅓ cup ginger paste (approx 3 oz)
• 1 teaspoon garam masala (see master recipe)
• 1 tablespoon tomato paste
• 1 tablespoon turmeric
• 1 teaspoon salt
• 1½ cup uncooked rice (Basmati preferred)
• 1 cup coconut milk (about ½ can or 7 oz)
• 2 tablespoons ghee
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 12 oz mixed vegetables (i.e. carrots, green beans, peas, cauliflower) (frozen)
• Fresh cilantro leaves and toasted cashews for garnish (optional)

Procedure:

1. Combine water, vegetable base, ginger paste, garam masala, tomato paste, turmeric, salt in rice cooker; mix thoroughly
2. Stir in rice and coconut milk; cook in rice cooker per manufacturer’s instructions (tip: stir at least once during cooking)
3. In a large saucepan, melt the ghee, add onion and saute until translucent
4. Add garlic and saute briefly (about 1 minute)
5. Add frozen vegetables, stir-fry until warm
6. Combine saucepan ingredients and cooked rice in a mixing bowl and mix gently
7. Transfer to a serving dish and garnish with cilantro and cashews (if desired)