Julio's Delicatessen

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There are five things that we always order when we go for Indian food: vegetable biryani, chana masala, chicken tikka masala, naan, and Taj beer.  I decided to make vegetable biryani and chana masala for dinner tonight.  The biryani (and store-bought naan) was a hit with the kids.  The chana masala – not so much.

• Olive oil
• ½ tsp cumin
• ½ tsp cayenne
• 1 tsp coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 3 cups water
• ½ cup each
  • Chopped potato
  • Chopped cauliflower
  • Diced red pepper
  • Peeled and diced carrot
  • Diced red onion
• 2 Tb roughly chopped cilantro
• 2 cups uncooked long-grain rice
• 1 tsp salt
• ½ cup diced tomato

In a large pan, heat 2 TB oil over medium heat.  Add cumin, cayenne, coriander, turmeric, and garam masala.  Cook for 30 – 60 seconds.  Add water, potato, cauliflower, pepper, carrot, and onion.  Bring to a boil.  When the water starts to boil, add rice and salt; stir and reduce to a simmer.  Loosely cover the pot and simmer for ~10 minutes.  Add tomato and cilantro.  Re-cover (loosely) the pot and simmer another 5 – 10 minutes, stirring occasionally, and adding slightly more water if needed.  When rice is cooked, allow to rest for 3 – 5 minutes, then serve.