One of the best things about travelling on Indian trains (and there are lots of good things) is the food, and one of the best meals you are likely to be served is a veg biriyani.
If you have been reading other recipes in this book it should be beginning to dawn on you that a visit to India is a must for vegetarians. Want to be treated as a normal human being? Want to experience first hand the truth that vegetarian food can be much tastier than dead-animal food? Want to discover just how much variety there can be in vegetarian cooking? Then get yourself off to India!
Good food is everywhere in India and good vegetarian food is the norm. Sometimes it can be quite hard to find meat. That's a nice thought isn't it?
Ingredients
2 small courgettes
1 green pepper
1 large carrot
1/2 medium cauliflower
1 small onion
1 large potato
5-6 cloves of garlic
3 cups of rice (rinsed well)
6 cups of water
vegetable oil
5-6 cm piece of cinnamon stick (broken up)
1 level tsp. of coriander seeds
Half a teaspoon of anise seeds
Half a teaspoon of cumin seeds
2 cm piece of fresh root ginger (finely chopped)
1/3 teaspoon of turmeric
1/4 tsp. ground black pepper
1 1/2 level tsps. salt
Cut the cauliflower into small florets, cube the potatoes, carrots and courgettes, slice the onion and pepper and crush the garlic with the flat of a knife blade (you can leave the skin on).
Heat some vegetable oil in a large pot and when it is hot add the anise and cumin seeds and fry for about twenty seconds before adding the onion. Fry the onion until it is transparent then add the cinnamon, coriander, ginger and garlic and fry for a few minutes more. When there is a nice spicy, garlicky smell, add the turmeric and black pepper, stir for 10-15 seconds and throw in the vegetables. Stir until everything is coated with oil and spices then cover the pan tightly for 5 minutes.
Stir once more and then spread the vegetables evenly (without flattening them down too much) to cover the bottom of the pan. Sprinkle the rice over the vegetables in a fairly even layer and add the salt then the water. Now cover the pan and bring to the boil.
Watch the pan to make sure it doesn't boil over. When it is about to, turn the heat down very low and simmer for 30-40 minutes with the lid tight on the pan.
When it is cooked the rice should be soft (try some from the top) and there should be no water left (poke a spoon or a butter knife down the side and make a little tunnel to check) If it needs more water, add some hot from the kettle. If the rice is soft but there is still lots of water, lever up the lid with a spoon and turn the heat up to drive the water off. When you are sure that it has cooked and all the water has gone, turn the heat off and give everything a good stir - it's ready.