[ Post a Response | Mauritian Cuisine ]
Posted by AA on 9/8/2006, 3:16 am, in reply to "BRIYANI" Briyani is done! When almost cooked, mix some egg yellow in a few teaspoons of water and sprinkle over the briyani, still in the rice cooker. Optional: for flavour, add 1 spoonful of vegetable ghee. Turm rice cooker off. Accompaniment: In 1 pint of water, boil 3 spoonful of red lentils, 1 sliced onion, 3 cloves of garlic and 1 inch crushed ginger and a few chillies. When soft, liquidize. In a pan, fry the liquidised mixture in oil, add 2 spoonful of curry powder, 1 teaspoon of sugar, and small pieces of any meat. Reduce heat and simmer until meat is cooked. Serving: Empty rice cooker in a large container and mix well, add trhinly sliced red onions, sliced hard boiled eggs and chopped green coriander leaves. Have your guests help themselves to the briyani and then the curry accompaniment. Its is SIMPLE because the rice cooker gets the briyani cooked to perfection! Let me know of your experience, if you follow this.
80.3.32.5
SIMPLE
1. Wash 4 cups of rice and cover with 1 inch of water above the rice level in a Rice cooker. Add 2 cardamums (laitchi) and 1 cinnamon stick (kannel), 1 cup of frozen peas, 1 carrot cut into halves lengthwise and then sliced thinly, a few green beans sliced lengthways and 1 cup of frozen peas. Add some green mint leaves.
2. Slice onions thinly and fry until very soft in 5/6 table spoons of oil; add a paste of 4 cloves of garlic and 1 inch of green ginger and 1 teaspoonful of cumin (jeera, ti lani). Add to the rice cooker.
3. In a coffee grinder, gring 1/2 teaspoonfull of aniseed (gros lani), 3/4 cloves, 1 teaspoon of cumin seeds,and 1 star anice. Grind to a powder and add to the rice cooker.
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