Biryani was originally a dish created for the Moghul emperors and was a very complicated affair. This is a simple variation and quick to cook. It's packed with aromatic spices and would make a great party dish.
Serves: 6 to 8
Ingredients
- 2 tbsp sunflower oil
- 1 large onion, finely sliced
- 3 cloves of garlic, crushed
- 1 inch piece of root ginger, shredded
- 2 tsp black mustard seeds
- 1 red chilli pepper, finely sliced
- 3 tbsp madras curry paste
- 175g fresh cauliflower, carrot, green beans and potato, cut into chunks
- 1litre sodium free organic vegetable stock
- 175g frozen peas
- Juice of 2 lemons
- 350g basmati rice
- 2 tbsp chopped coriander
- 150g unsalted roasted cashew nuts
Instructions
- Preheat the oven to 180°C. Heat over the stove the oil in a oven-safe pot, then add the onion and cook over medium-high heat for 5 to 7 minutes until the onion is soft.
- Add the garlic, root ginger, mustard seeds and chilli. Continue to cook, stirring until the mustard seeds begin to pop.
- Stir in the curry paste, add the mixed vegetables and mushrooms, then stir well to coat.
- Pour in the stock and bring to a boil.
- Reduce the heat and simmer for 10 minutes, until the vegetables are almost tender.
- Stir in the peas, lemon juice and rice, then season to taste with salt.
- Cover with greaseproof paper, then with a tightly fitting lid and bake for 30 minutes until the rice is tender and the stock is absorbed.
- Serve with sprinkles of coriander, cashews and raisins (optional).
