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

 
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This Indian dish is made with several kinds of spices, mustard greens, cauliflower and chickpeas; it's baked with basmati rice, topped with golden raisins and cashews. You can serve it as a side dish or a tasty main dish.

Yield

6

servings

Prep

20

min

Cook

75

min

Ready

105

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 large tomatoes
coarsely chopped
1 large red onion
1/2 coarsely chopped and 1/2 thinly sliced
4 green chili peppers
fresh, stemmed, or to taste
*
3 tablespoons canola oil
divided
½ cup golden raisins
¼ cup cashew nuts
raw
*
1 teaspoon cumin seeds
4 cardamom pods
*
2 bay leaves
*
2 cinnamon sticks
3-inch
*
1 teaspoon garam masala
*
1 teaspoon salt
divided
½ teaspoon turmeric
ground
1 cup basmati rice
white
8 ounces mustard greens
tough ribs removed, leaves finely chopped, 1 bunch
*
15 ounces chickpeas (garbanzo beans)
1 can, rinsed
8 ounces cauliflower florets
cut into 1/2-inch
2 cups water
divided
½ teaspoon saffron threads
*

Directions

Purée tomatoes, chopped onion and chiles to taste in a blender, scraping down the sides as needed, to make a smooth sauce.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add raisins and cashews and cook, stirring, until the raisins are plump and the nuts are lightly brown, 1 to 3 minutes. Transfer to a plate with a slotted spoon.

Add cumin seeds, cardamom pods, bay leaves and cinnamon sticks to the pan and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the sliced onion and cook, stirring, until light brown, 2 to 3 minutes.

Carefully pour in the puréed tomato mixture (it may spatter) and reduce heat to medium. Stir in garam masala, ¾ teaspoon salt and turmeric. Simmer, partially covered, stirring occasionally, until most of the liquid evaporates, about 15 minutes.

Meanwhile, place rice in a medium bowl. Cover with water. Gently rub the rice through your fingers to wash the grains. (The water will become cloudy.) Drain. Repeat three or four times, until the water remains relatively clear. Then cover the rice with cold water and let it sit for 20 minutes. Drain.

Stir mustard greens, cauliflower, chickpeas and 1 cup water into the tomato sauce. Cover and remove from the heat.

Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add the drained rice and saffron, and carefully stir (it may spatter) to coat the rice with the saffron. Add the remaining 1 cup water and ¼ teaspoon salt.

Stir once to incorporate the ingredients. Bring to a boil over medium-high heat. Cook, uncovered, until the water has evaporated from the surface and craters are starting to appear in the rice, 5 to 8 minutes. Remove from the heat.

Spread half the chickpea curry evenly in the prepared baking dish. Spread the rice mixture on top of the curry. Spoon the remaining chickpea mixture over the rice. Scatter the reserved raisins and cashews over the top. Cover with foil.

Bake until the rice is tender, 45 to 55 minutes. Remove the bay leaves, cardamom pods and cinnamon sticks before serving.

Best served with chutney and raita.

 

* not incl. in nutrient facts

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Comments

maryaw
Seattle, United States
 over 6 years ago

This sounds wonderful! I am on WeightWatchers and am always looking for nurientional flavorful recpies. Wondering if the nutrientional information includes the rice or is it just for te Chana aur Sarson ka Saag Biryani part of the recipe

The rice is calculated in the nutrition facts, and this dish is indeed very tasty. We have been making it over and over again, still can't have enough, hope you will enjoy it as much as we do. Happy Cooking :-)

happyzhangbo
Toronto , Ontario, Canada
 over 6 years ago

Nutrition Facts

Serving Size 332g (11.7 oz)
Amount per Serving
Calories 25128% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 635mg 26%
Total Carbohydrate 14g 14%
Dietary Fiber 6g 22%
Sugars g
Protein 12g
Vitamin A 11% Vitamin C 35%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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