[Use Simplispice Biryani Rice for this recipe]
Cooking Time: 60 min
This recipe works for me and preparation the night before does help.
Soak the 500g biryani rice overnight {par-boil in the morning with 1tbsp salt.}
Cut up the vegetables and place in little plastic bags in a fridge.
You can use Simplispice Biryani rice for this recipe as I have catered for you a ready-made biryani pack.
Ingredients:
- 500g biryani rice
- 125g of butter
- ½ cup of oil
- 3 medium carrots sliced
- 250g of green beans diced
- 250g of button mushrooms halved
- 1 cup of fresh/frozen peas
- 1 can of butter/red kidney/chickpeas of your choice {drain the beans and set aside}
- 3 medium potatoes halved or 12 baby potatoes
- 3 onions thinly sliced and set aside half for frying later.
- 1 large tomato grated
- 1tsp garlic-ginger
- ¼ bunch of coriander
- 1cup plain yogurt {optional}
- 1tbsp sugar
- Salt to taste
Spices:
- 1tbsp everyday masala/pure Kashmiri chili
- 1tbsp turmeric
- 1tsp jeero/cumin fine
- 1tsp grounded cardamom
- 1tsp grounded coriander
- 3 cloves
- 1 stick cassia
- 2 bay leaves
- 1tbsp fennel seed
- 1 pinch of saffron {saffron provides an exotic fragrance and aroma to a biryani – a must}
Instructions:
- Parboil rice with salt and set aside.
- Heat oven whilst preparing the dish.
- In a large dish place in the yogurt, saffron and the spices. Add the salt, sugar and grated tomatoes. Mix well.
- Combine the carrots, green beans, potatoes {potatoes must be microwaved for 4min beforehand.}
- Leave to marinate for 10-15min.
- Fry mushrooms and peas separately and set aside.
- Fry the half of the onions and set aside.
- In a deep pot, heat oil and butter, add in the fennel seeds, bay leaves, cloves, cassia, and the onions. Fry for 2-3 min.
- Add the marinated veggies.
- Cook for 20 min adding hot water if needed.
- Add the canned beans {make certain it has been drained from all the liquid.}
- Add the biryani rice.
- Place the fried, mushrooms, peas and the rest of the fried onions on top of the biryani rice.
- At this stage pour over 2cups of boiling water all around the pot.
- Cover with foil and a tight lid and place in a hot oven of 180C.
- Leave to cook/steam for about 45min. check if the grain is soft then take out of the oven and leave to rest. -Sprinkle on top fresh coriander and thyme.