Biryani, Eggplant-Mushroom Pasta, Almost Baked Beans

Biryani My Way
Hundreds, if not thousands of Indian Biryani "curry" recipes -- an "all in one" dish of vegetables and/or meat (even fish) spiced and cooked separate from spiced rice before being folded together. Not to mention at least half a dozen different ways to cook the dish! After perusing quite a few variations on the theme, I've come up with my own way to prep and cook this tasty dish. BTW -- although this dish has a LOT of spices in it, it is only moderately hot-spicy. Chances are you'll have most of this in your spice cupboard and refrigerator. Don't leave anything out!

Spices for rice:
1 whole Star Anise
4 whole Green Cardamon pods – black cardamon will do, but use only 2 pods
4 whole Cloves
10 whole Black Peppercorns
2 Bay leaves

2 cups Basmati Rice – extra long grain if you can find it. This type of rice is the key to good Biryani.  

3 Tbsp ghee or oil, divided
1 large Onion – thinly sliced, divided

Spices for Vegetable Marinade:
½ Tbsp Ginger, grated
½ Tbsp Garlic, minced
¼ tsp ground Turmeric
¼ tsp ground Cumin
1 tsp Chili Powder
1 tsp Garam Masala
1 cup Greek Yogurt or Icelandic Skyr

Vegetables
1 cup Carrots cut into 1” x ½” strips
1 cup Green Beans cut into 1” pieces
1½ cups Mushrooms, halved or quartered if large
half the sliced Onion
½ cup Red Bell Pepper cut into 1” x ½” strips
½ cup kernal Corn
½ cup Golden Raisins
½ cup raw Cashews
1 cup Paneer cut into ½” cubes – or Queso Fresco cheese

Queso Fresco cubed

Mix the vegetables  (minus half the onion),  spices and yogurt, and marinate them for at least 30 minutes to several hours (if you have the time). Reserve.

Rinse and soak the rice in water for 20 minutes. Drain. Cook the rice in its spices. Reserve.

                                

Saute half of the onion in oil or ghee until lightly caramelized. Reserve for garnish.

Slow-cook (covered) the marinated vegetables, the remaining ghee or oil, and any marinade sauce, covered, until just coming tender. I cooked them at 300F in my electric skillet for about 30 minutes, addin a little water to prevent sticking. then letting it cook away at the end. 

Add the fluffed cooked rice and fold to combine. Last, add the paneer/cheese.

Cook covered another few minutes to heat everything through. Serve with a garnish of caramelized onion at show at the top of the page..


Mushroom-Eggplant Pasta
We got all these big beautiful mushrooms from the SW Florida Produce Co-op, and were gifted a huge batch of Japanese eggplant from Sally's friend Wendy.  Plus I got a BOGO deal on some good chickpea pasta, and here you go!

Banzatm Chickpea Cavatappi pasta
3 cups Mushrooms - Quartered
3 cups Japanese Eggplant
3 oz cubed Feta or Queso Fresca cheese

2 cups diced fresh Tomatoes
Italian Seasoning to taste

1/2 cup Water or Vegetable broth

Cook up the pasta to package directions.  Saute the other ingredients together with a splash of EVOO and when tender add 1/2 cup or so of water or vegetable broth.  Toss with the pasta and serve.

Almost Better Than Baked Beans
And they take less than half the time!  This started out as a "best baked beans" recipe from Food Network, to which I added diced bell pepper.  Then I simmered it in my electric soup pot for 2 hours instead of heating up the whole house and baking it for 4-6 hours. 

If you're not vegetarian/pescetarian like we are, add 8oz of cooked smoky bacon.  I used a Tbsp of Liquid Smoketm instead.

1 pound dried Kidney Beans
1 large Onion, diced
1 Bell Pepper, diced

3 Roma Tomatoes, chopped
3 cloves Garlic, minced
1+ tsp Smoked Paprika
15oz Pomitm Tomato Sauce
1/3 cup Molasses
1/4 cup Bourbon
1 Tbsp Worcestershire Sauce
1 Tbsp Liquid Smoke – I like Mesquite, but Hickory is better here
2 teaspoons prepared yellow or dijon Mustard
Kosher Salt and freshly ground Black Pepper to taste

If you're using bacon start by cooking it in your soup pot. Add the beans and 6 cups of water, and cook, covered,  for about 45 minutes @ 325F until the beans are getting tender.  Now add onion and garlic and everything else. Cook uncovered @250F another hour or so until the beans are completely tender and much of the liquid has reduced to a more gravy like consistancy. 

Serve by themselves, with hot cornbread on the side, or over baked potatoes like this: