This dish was really, really good!
I had biryani with a tomato and cucumber salad on the side.
For DH, I grilled a chicken breast to go with the meal.
For four people, you’ll need:
1 cup Basmati rice, washed and drained
Oil for frying*
1 pound mixed vegetables (potatoes, aubergine, cauliflower), cut into small pieces
1 large onion, finely sliced
1 teaspoon raisins, chopped**
1 teaspoon crushed garlic
1 teaspoon finely shredded ginger
1 red chilli, minced
½ teaspoon turmeric powder
1 teaspoon garam masala powder
½ cup natural yogurt
Salt
Juice from 1 lemon
A handful of fresh coriander and mint, chopped
* I used Ghee – Indian clarified butter – instead of oil.
** I omitted raisins when I cooked this dish.
Cook the rice according to package. Set aside when done.
Heat oil or ghee in a deep pan and fry the onion until brown. Drain and reserve.
Fry the vegetables for a couple of minutes. Make sure they don’t burn. Add a little bit of water and let them cook until they are cooked through – but still has a bite.
Add the garlic and ginger to the vegetables. Then add the spices, the yogurt, half of the friend onion and salt to taste. Blend well.
In an ovenproof serving dish, put one layer of rice and then one layer of vegetable mixture on top. Sprinkle some lemon juice over the vegetable mixture and then some chopped coriander and mint.
Begin with the next layer of rice and add vegetable mixture and sprinkle with lemon juice and herbs (mint and coriander).
End with a rice layer on top. Garnish with raisins and the rest of the chopped mint and coriander and fried onion.
Serve immediately, or keep warm in an oven until you are ready to serve it.
I had biryani with a tomato and cucumber salad on the side.
For DH, I grilled a chicken breast to go with the meal.
For four people, you’ll need:
1 cup Basmati rice, washed and drained
Oil for frying*
1 pound mixed vegetables (potatoes, aubergine, cauliflower), cut into small pieces
1 large onion, finely sliced
1 teaspoon raisins, chopped**
1 teaspoon crushed garlic
1 teaspoon finely shredded ginger
1 red chilli, minced
½ teaspoon turmeric powder
1 teaspoon garam masala powder
½ cup natural yogurt
Salt
Juice from 1 lemon
A handful of fresh coriander and mint, chopped
* I used Ghee – Indian clarified butter – instead of oil.
** I omitted raisins when I cooked this dish.
Cook the rice according to package. Set aside when done.
Heat oil or ghee in a deep pan and fry the onion until brown. Drain and reserve.
Fry the vegetables for a couple of minutes. Make sure they don’t burn. Add a little bit of water and let them cook until they are cooked through – but still has a bite.
Add the garlic and ginger to the vegetables. Then add the spices, the yogurt, half of the friend onion and salt to taste. Blend well.
In an ovenproof serving dish, put one layer of rice and then one layer of vegetable mixture on top. Sprinkle some lemon juice over the vegetable mixture and then some chopped coriander and mint.
Begin with the next layer of rice and add vegetable mixture and sprinkle with lemon juice and herbs (mint and coriander).
End with a rice layer on top. Garnish with raisins and the rest of the chopped mint and coriander and fried onion.
Serve immediately, or keep warm in an oven until you are ready to serve it.