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Biranji with Saar and Chutney (Biryani type Rice with thin Curry and Chutney)

Many cultures consider rice to be a staple grain because it contains vital carbohydrates that provide the body energy even though it contains less protein than other cereals. Carbohydrates can keep you energized and satisfied and are important for fueling exercise. Rice, particularly white rice, generally gets digested easily because it is low in fat and fiber, and so it’s better to eat brown or semi-brown rice. Brown rice, especially, is an excellent source of many nutrients, including fiber, manganese, selenium, magnesium, and B vitamins. Toor dal, also known as arhar dal, red gram dal or pigeon pea, is a staple in many parts of India. It is protein-rich pulse that's high in fiber and carbohydrates. It's a good source of iron, calcium, and folic acid also contains vitamins C, E, K, and B complex. The relatively high amount of folic acid in it may help prevent birth defects in babies and the high protein and potassium content may help with muscle growth and blood pressure regulation. It's low on the glycemic index, releasing energy slowly helping to keep us satiated for a longer time, so is good for diabetics. However, some people find that toor dal can trigger acidity or heartburn, particularly if they are prone to acid reflux. It’s always a good idea to soak toor dal for three to four hours before cooking to reduce reduce the phytic acid in it that can cause digestive issues. Adding a little masoor dal could also help with the acidity. Consuming large amounts of toor dal can overwhelm the digestive system. Combining toor dal with spicy foods can also exacerbate acidity, so it’s best to eat it in moderation and with less spicy accompaniments. Adding vegetables to a meal is one of the best ways of making the dish more nutritious.

Recipe credit: Darshana Muzumdar

Serves 4 people as part of a traditional Indian meal.

Ingredients for Biranji

  • 2 cups rice
  • 3 onions
  • 3-4 green chillies
  • 1″ piece of ginger
  • 5 garlic cloves
  • 6 cardamoms
  • 6 cloves
  • 1/4 nutmeg
  • 1 1/2″ cinnamon stick
  • Small piece of mace
  • 1 tsp carraway seeds
  • 2 tsps poppy seeds
  • A pinch of saffron
  • 2 tbsps groundnut or coconut oil
  • salt to taste

Note: Vegetables like potato, brinjal, cabbage, green beans, carrots, etc can be added. These need to be slightly sautéed with the onions.

Ingredients for Curry

  • 3/4 cup toor dal (also called red gram dal, arhar dal or pigeon pea)
  • 2 onions chopped
  • 2 cloves garlic
  • 1/2″ piece ginger
  • 2 tsps chilli powder
  • tamarind the size of a small lemon (or juice of 1 lemon)
  • Salt to taste

Ingredients for Chutney

  • 1/2 coconut grated
  • 1 bunch coriander leaves
  • 1/2 cup roasted bengal gram dal
  • 1/2″ piece of ginger
  • 4 garlic cloves
  • 1/2 lemon
  • Salt to taste

Method

Biryani:

  • Clean, wash and drain the rice.
  • Chop the onion, garlic, ginger, and green chillies fine and keep aside.
  • Roast the cardamoms, cloves, nutmeg, cinnamon, mace, caraway seeds, poppy seeds, and saffron separately and powder in a mortar and pestle or in a small blender jar.
  • Heat 4 cups of water and keep on simmer.
  • Heat one tablespoon of oil in an iron kadhai or wok.
  • Add the chopped onions and fry till the onions are light brown.
  • Add the chopped garlic, ginger and green chillies. Sauté till they lose their raw flavor.
  • Meanwhile, heat one tablespoon of oil in a thick bottomed steel pot and add the drained rice. Sauté the rice till it turns slightly whitish.
  • Add the hot water, the sautéed onion mixture, the powdered spices and salt in the rice. Stir well and cook covered on high heat till it comes to a boil.
  • Lower the heat and cook on medium heat till the water is all absorbed and the rice is soft. If the rice is not cooked add a little more boiling water till the rice gets cooked. Take care not to let it catch at the bottom.

Saar:

  • Clean, wash and drain the dal. Soak it for 3 to 4 hours.
  • Drain the dal and cook it in 2 to 3 cups of water on medium heat till done. Do not let it get too soft.
  • While the dal is cooking, soak the tamarind in half a cup of water for 15 to 20 minutes. Mash it well with your fingers and remove all the fiber. Alternatively you could strain it to get the tamarind pulp.
  • Drain the water from the dal and keep the dal aside for other use like a tikki.
  • Chop the onions, ginger and garlic finely and add it to the dal liquid.
  • Add the tamarind pulp, chilli powder and enough water to make it about 6 cups. Note: If using lemon juice add it after the saar is ready.
  • Cook on medium heat till the onion is soft and translucent.

Chutney:

  • Grate the coconut.
  • Clean and wash the coriander leaves.
  • Grind all the ingredients with as little water as possible.

Serve the rice hot with the hot saar and chutney.

NOTE: Prepare the chutney first and keep it aside or prepare it while the rice and dal are cooking.

For the Whole-Food Plant-Based (WFPB) version:

  • Do not use oil. Add a little salt to the chopped onions and rest for 5 to 10 minutes. Sauté them in a thick bottomed steel pot till light brown. Add a tablespoon of water every time to prevent it from burning till the onion is soft and translucent. Add the chopped ginger, garlic, chilli and continue to roast adding a little water if necessary till they lose their raw flavor.
  • Use brown or semi-brown rice instead of white rice.
  • Dry roast the rice in a thick bottomed steel pot or in an iron kadhai or wok or simply don’t roast it at all. Brown rice doesn’t become very soft when cooked and may also need more water and a longer time to cook.
  • For the saar use a smaller amount of Kabuli chana and do not strain it. Use all of it and blend or mash it to a fine consistency. Add more water to get the right consistency. You will need much less than 1/2 cup to get the consistency of the saar. Cook the Kabuli chana well so it can be pulverized in a blender or mashed with a wooden spoon till it dissolves in the cooking liquid.
  • Use boiled Kabuli chana (garbanzo/chick peas) with the skin instead of the roasted chana dal in the chutney.

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