Layered Vegetable Biryani
|1||medium onion, finely chopped|
|4||cloves of garlic, finely chopped|
|20g||ginger, finely chopped|
|2||green chillies, sliced|
|1 tsp||roasted cumin seeds (see method below)|
|2||plum tomatoes, chopped|
|½ tsp||red chilli powder|
|¼ tsp||ground turmeric|
|4||medium carrots, chopped into 2 cm pieces|
|1||medium cauliflower, separated into florets|
|For the rice:|
|3||green cardamom pods|
|A few sprigs||of fresh mint|
|2 tsp||sunflower oil|
|Crispy onions (see method below)|
You will need an ovenproof dish about 23cm x 23cm x 10cm.
Soak the rice in lukewarm water for 30 minutes, then drain.
While the rice is soaking, roast the cumin seeds. To do this, place them in a small pan and put them over a gentle heat for about 1 - 1½ minutes. They will take on a slightly darker colour. You've got to be very careful here, as if they're roasted too long they will burn and this will produce a bitter taste. When they are ready, take the pan off the heat and allow the cumin to cool.
Next, prepare the crispy onions. Heat 350ml of vegetable oil in a heavy-based pan and deep-fry 4 small, thinly sliced white onions until golden in colour. Remove from the pan with a slotted spoon, then drain and spread them out on kitchen paper so that any excess oil can be absorbed.
Now for the vegetables. Heat the oil in a large pan. Once hot, add the onion and cook gently for 3 minutes, then add the garlic, ginger, green chillies and cumin seeds and cook for a further 3 minutes. Add the tomatoes, salt, chilli powder and turmeric and let everything simmer for a couple of minutes. Whip the yoghurt in a small dish using a whisk to get rid of any lumps and to make it smooth, then add it to the pan and stir well. After 3 minutes of simmering add the carrots and cauliflower, stirring well, then cover the pan with a lid and let the vegetables simmer over a low to medium heat for 10 minutes, checking them every now and then.
Add the peas and mushrooms, stir well, and simmer for a final 2 minutes. You may need a splash of water to stop the mixture sticking to the bottom of the pan. The vegetables should be about two-thirds cooked and al dente at this stage.
Preheat the oven to 180°C/gas mark 6. Pour 2.5 litres of water into a large pan and add the cardamoms, cinnamon stick, cloves, mint, salt and oil. Bring to the boil, then reduce to a simmer for 20 minutes. Add the rice, bring to a simmer for 3 minutes (we want the rice al dente), then drain.
Put a layer of rice into an ovenproof dish about 23cm x 23cm x 10cm. Add a layer of vegetables, then some crispy onions. Repeat the process, finishing with rice as the final layer. Place the butter on top and cover with a lid or tin foil. Place in the oven and bake for 40 minutes.
Serve with raita and a salad.