This traditional Asian dish is very easy to make, and tastes very nice – it’s not too hot that it’ll blow your head off, but still has enough of a kick to make you remember it.
Serve it layered – with the rice as a base, and the Curried Vegetables on top. The sauce will drip through and the contrast of flavours, colours and textures.
To Serve 4
350g Basmati Rice
Salt and Pepper
50g Ghee, or Clarified Butter
1 Onion, peeled and chopped
2.5cm Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tsp Ground Coriander
2tsp Ground Cumin
1tsp Ground Turmeric
1/2tsp Chilli Powder
3 Carrots, peeled and thinly sliced
225g French Beans, halved
225g Small Cauliflower Florets
1tsp Garam Masala
Juice of 1 Lemon
1. Put the Rice in a Sieve, and rinse under cold running water, until the water runs clear. Put the Rice into a saucepan with a pint of water and a teaspoon of Salt. Bring to the boil, and reduce the heat, then simmer for ten minutes until just tender.
2. Melt the Ghee (or butter) in a large heavy based saucepan, before adding the Onion, Ginger and Garlic and frying gently for five minutes – until soft but not coloured. Add the Coriander, Cumin, Turmeric and Chilli Powder, then fry for two more minutes, stirring constantly to make sure the spices don’t burn.
3. Remove the Rice from the heat, and drain, before adding one and a half pints of water to the Onion and Spice mixture, and season well with Salt and Pepper. Stir well, and bring to the boil, before adding the Carrots and Beans, then simmer for fifteen minutes, then add the Cauliflower and simmer for ten more minutes. Finally add the Rice, mix gently and heat through.
4. Stir the Garam Masala and Lemon Juice into the Biryani and simmer for a few minutes, taste, and season, then turn and serve in a warmed dish.
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