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Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

January/February 2008

Your rating: None Average: 3.8 (77 votes)

Biryanis are rice-based casseroles that combine a saucy meat, vegetable or legume curry with basmati rice, whole spices, nuts and raisins. This particular dish is a nutritional powerhouse, thanks to the mustard greens and chickpeas. Look for the specialty spices—cardamom pods, saffron and garam masala—in the spice section of well-stocked supermarkets or online at penzeys.com.



READER'S COMMENT:
"i thought it was ok. not perfect but good "
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani) Recipe

9 Reviews for Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)

06/05/2010

Love this dish! However, when following the directions, the rice is always seriously undercooked, ironically with excess liquid in the bottom of the pan--because the rice is placed atop a layer of vegetables. My solution: cook the rice in the saucepan--covered, not uncovered--for 8 minutes. Spoon all the rice into the bottom of the baking pan first, then cover it with the vegetables. This puts the rice in the bottom of the baking dish where the liquid is.

Comments
09/21/2009
Anonymous

The recipe looked tasty, but the finished product is absolutely delicious. I used 2 Hatch Green Chile Peppers instead of the serrano and the result is faintly spicy. I substituted brown raisins for gold as well, as I couldn't find the gold, and I used 3/4 cup raisins instead of 1/2 and also a few more cashews than the recipe really called for. GREAT recipe! It's my dinner for this upcoming week, but I'd love to make it for guests one of these days.

Dorothea

Comments
09/21/2009
Anonymous

This was a little time consuming to prepare and took about 1 hr 45 mins from start to finish. Next time I will make this on the weekend and freeze half. The recipe is very good and healthy tasting - the cashews and raisins add a nice touch. I did increase the amount of salt since it seemed a little bland. Tastes even better the next day after the flavours have had a chance to meld.

leflambeau, Chicago, IL

Comments
09/21/2009
Anonymous

The complex flavors in this dish are wonderful. I found it impossible to find the cardommon pods once cooked and couldn't remove them. Now I crush them before adding them to this dish.

Ilene, Carlsbad, CA

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