Biryani, Stir Fried Prime Rib, and Scones

Biryani

You could think of this as Indian lasagna. It's a simple dish with a simple mild curry layered between strata of flavored rice.

Biryani is most often served as a side dish, but you can make it a main course by using multiple layers, perhaps a layer of curried meat like a mild Butter Chicken, and another layer of curried vegetables separated by layers of rice. This version makes a vegetarian side dish for a potluck, or dinner for 3-4.

2 cups long grain Rice

1 tsp powdered Cumin

1 tsp ground Cardamon (black or green)

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2 cups Broccoli florets

2 cups Cauliflower florets

1 cup sliced Mushrooms

1 Bell Pepper, chopped

1/2 diced White Onion

1/2 cup sliced Carrots

1 cup plain Yogurt

1 lozenge S&B Golden Currytm Mild spice paste

Paprika for dusting

Cook the rice and spices and reserve.

In a large skillet saute the vegetables until they are starting to soften. Add the yogurt and the spice lozenge (cut into small pieces). Stir to combine and make the gravy; add a 1/4 cup of water if necessary. Cook until the gravy is thickened.

Preheat oven to 400 F.

Put a layer of rice in the bottom of an oven safe bowl. Top with the vegetable curry, and then lay the remaining rice on top. Dust the top with paprika – I used a combination of Hot Hungarian and mild Smoked Paprikas. 

Bake for 30 minutes before serving.

Rib Roast Stir Fry

After our Boxing Day feast, I had a pound or so of roast left, so the next day I turned it into stir fry! 

 Yep Stir fried Prime Rib. Assorted Asian vegetables and a stir fry sauce concocted from Soy sauce, toasted Sesame Oil, rice wine, rice wine vinegar, and a dollop of Hoisin sauce. Yum-my!

Strawberry Scones

Holly asked for lesson on making scones, as her friend and roommate Kari is strongly enamored of them, and Holly's tired of buying. This was her first lesson and they came out darn near perfect!

2-1/2 cups AP Flour

2 Tbsp Sugar

1 Tbsp Baking Powder

1/4 tsp salt

1/2 cup (1 stick) Butter, cut into chunks

1 cup chopped fresh Strawberries

2 Eggs, beaten

1/2 cup Whole Milk (a "scant" half cup, so the dough isn't too moist)

Sugar for dusting

Flour for the bench

Preheat oven to 400F.

A few hours before making the scones, chop the strawberries and put them in a bowl with some sugar and a splash of water to make a syrup. This helps give the dough a bit of flavor, rather than just having bits of berry stuck in.

Stir together the flour, sugar, baking powder, and salt. Cut-in the butter (pastry cutter or fingers) until the mixture resembles coarse crumbs. Gently toss in the strawberries. Make a well in center of the mixture; set aside.

In another bowl beat together eggs and milk until well combined. Add egg mixture to flour mixture a bit at a time, gently stirring with a spatula until the flour mix is just moistened.

Turn dough out onto a generously floured surface. Knead 5 or 6 times by folding and pressing until the dough comes together. Transfer dough to a parchment-lined baking sheet. Pat or lightly roll the dough into a 3/4” thick disk. Slice disk into wedges and pull apart slightly. If dough is too soft, bake for 15 minutes, then cut the disk into 8 wedges.

Brush wedges with milk and sprinkle with sugar if you want to make the scones extra special. Bake about 30 minutes until golden.

Welsh Currant Scones

I also taught Holly how to make these stove-top scones, which can be ready to eat in 20 minutes! Stove top rather than baked recipes are much desired in hot/humid South Florida especially in summer time or this massively hot holiday season!

2 cups AP Flour

½ cup Sugar

1 tsp Baking Powder

½ tsp Salt

½ tsp ground Nutmeg

1 stick Butter

1 cup fresh Blueberries, or Currants or Raisins, etc.

1 large Egg

1/3 cup Milk

If using dried fruit, soak it in water (or wine) for half an hour or more, until the fruits plump up.

Start heating large skillet or griddle to medium low heat or 350 F if you have an electric skillet. NO OIL!

Combine flour, sugar, baking powder, salt, and nutmeg. Stir to mix. Cut in the butter until the result looks like fine crumbs. Add the fruit.

Beat together the egg and milk Pour into the flour mixture and stir with a fork until you get a soft dough.

Turn out on a floured surface and knead 10-12 times. Roll or pat dough into 3/4” disk. Cut disk into wedges and place on the hot skillet/griddle. Cook 3-5 minutes per side, turning once, until medium brown. Alternatively you can form the dough and use a 3” or 4” cookie cutter to punch out the scones. Serve hot or not.