This was delicious! I cooked the rice a little longer on the stove (a full 8 minutes) and added maybe an extra 1/3 cup of water during that process. I also put all of the rice at the bottom of the baking dish, unlike layering it like the directions say to. I had read on some reviews about the rice not cooking thoroughly and extra water sitting on the bottom of the pan but unable to reach the layered rice, so I was proactive about it and did the rice first. It's a delicious meal. If you like spice, you can use whatever hot peppers you want (unless you care about being 100% traditional with your ingredients). I used 3 small hot chili peppers, which is what I happened to have on hand, and next time with use maybe 6 - 8 so I can have more of a pop. The 3 peppers alone didn't even grant a "mild" taste, in my opinion.
Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
From EatingWell: January/February 2008
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.
9 Reviews for Basmati Rice & Curry Casserole (Chana aur Sarson ka Saag Biryani)
My family thought this was very good. We have a spice averse kid- we used 2 serrano peppers, and it was too hot for her. The rest of the family tolerates heat better, and we only felt a mild tingle. I thought the flavor of this was great, though I bumped up the garam masala to 2 tsp. The rice boiled very quickly, making craters after only 3 minutes. I was worried that it was cooking too quickly, so I did not boil it for the full 5-8 minutes. It was fully cooked after being in the oven for 40 minutes, but it was soaking for more like 30 minutes instead of 20, so the soaking time may have an impact on the cooking time. The finished dish was wonderful- the cashews added great flavor and texture, the mustard greens were not at all bitter or overpowering, and the raisins added a great sweetness. This recipe takes a while to prep, and it's not a simple one-pot clean up, but I thought it was fantastic, and we'll be making it again.
i thought it was ok. not perfect but good
We did not like this. We love Indian food and one of my personal favorites is biriyani but it was a no go for us. It was just kind of bland, and what flavor it did have was weird. We ended up throwing the whole thing out which we almost never do. It was a waste of saffron and cardamom - both are which are NOT cheap spices. Sad especially because I really wanted to like this.
This recipe is worth the time it takes to make. My husband said that it was better than anything he's had from a restaurant! The only change I made was subbing spinach for the mustard greens because I find them too bitter.