Recipe 38 Delicious Magazine Review Vegetable Biriyani

I love Indian food, despite not being able to tolerate too much spice, and am slowly trying to build up my knowledge (and pantry) of spices. I have a love for the Spice Hut at London Borough Market where you can buy any kind of herb and spice you may need. I recently picked up some cardamon pods from there for a Biriyani recipe I found in an old delicious magazine.

Ingredients
275g basmati rice
40g ghee
1 large onion, finely sliced
2 garlic cloves, crushed
thumb size piece of ginger, grated
1/2 tsp ground turmeric
1 tsp mild chilli powder
1 tsp ground coriander
500g mixed vegetables cut into small pieces
6 cardamom pods, cracked
6 cloves
Small handful of coriander, to garnish


Method
1. Rinse and soak the rice in cold water for 30 minutes
2. Meanwhile, heat the ghee in a casserole dish with a lid over a medium-high heat. Add the onion and cook, stirring for 10 minutes. Add the garlic, ginger, and ground spices and stir for 2 minutes. Stir in the vegetables and 150ml water, cover and cook for 3-4 minutes. Season with plenty of pepper and set aside.
3. Preheat the oven to 150C. Drain the rice and bring a large pot of salted water to boil, add the rice and whole spices and simmer for 5 minutes. Drain and gently fold in the onion and veg mixture.
4. Place the casserole back over a high heat and cook for 1 minute to build steam. Transfer to the oven for 15 minutes, until the rice and vegetables are tender.
5. Divide biriyani between bowls, garnish with fresh coriander and serve with mango chutney and poppadoms.


I really enjoyed the recipe and the smell while it was cooking was lovely and fragrant. I did feel it was a little dry, and can see why restaurants serve it with a vegetable curry, however it was delicious and will use it as a base again!

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