Catch some peppercorns before they roll away

posted in: Indian, Main Dishes, Recipes | 0

When I first started this blog, I was a little unsure about the photography part, but I was determined to get a good enough picture for each post, so I dutifully snapped picture after picture in hopes of getting just one keeper. After a few posts, though, I’m really starting to have fun with it. One of these days, I might write up a recipe exactly how I made it. If I were to do that with this one, it would start out:
  • Measure rice 
  • Gather spices and a basket to hold the jars 
  • Find piece of foam core 
  • Wash hands and grab camera 
  • Take everything out to the patio to the usual photography spot 
  • Notice that the usual spot is in the full sun, set everything down and look around for some shade 
  • Run into garage, find a stool, set it in the shade with foam core on top 
  • Arrange rice and spices on the foam core, catch some peppercorns before they roll away 
  • Take a few pictures on macro setting, catch some peppercorns before they roll away 
  • Take more pictures on super-macro setting, catch some peppercorns before they roll away 
  • Put all the spices back in their jars, watch a bunch of peppercorns roll away 
  • Take everything inside, heat 1 teaspoon oil in a pot with a tight-fitting lid…
Mushroom Biryani with Brown Rice
1 teaspoon oil
1 teaspoon cumin seeds
3/4 teaspoon salt
1/4 teaspoon black peppercorns
4 green cardamom pods
4 cloves
2 dried red chilies
1 2-inch cinnamon stick, cut in half lengthwise
1 bay leaf
1 cup brown basmati rice
2 cups water 

1 or 2 tablespoons oil
1 cup red onion, cut into short, thin slices
6 ounces cremini or white button mushrooms, thinly sliced
1/4 cup cashew nuts, chopped
1/2 teaspoon ground coriander
1/2 teaspoon garam masala
Heat 1 teaspoon oil in a pot with a tight-fitting lid. Add spices, cumin seeds through bayleaf, and sauté until seeds begin to pop, about 2 minutes. Add rice and stir into spices. Add water and bring to a low boil. Reduce heat to a simmer and cook, covered, for 45 minutes.
Heat 2 tablespoons oil in a sauté pan. Add onion and cook over medium heat until onion is translucent, about 5 minutes. Add mushrooms and cook until desired tenderness (I cooked mine for another 10 minutes). Stir in cashew nuts, coriander, garam masala, and cook for one minute. Remove from heat and set aside.
When rice has cooked, discard cardamom pods, chilies, cinnamon stick and bayleaf. Add mushroom mixture to rice, stir, cover, and let stand off the heat for 5 minutes.
Serves 4 

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