THE ULTIMATE LAYERED VEGETABLE BIRYANI
Provided by: Monir Mohammed
Yield: Serves 4
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.
HOW TO MAKE VEGETABLE BIRYANI, RECIPE BY MASTERCHEF SANJEEV …
Categories: Rice –
Prep time: 20 minutes
Cook time: 30 minutes
|Basmati Rice,Carrots,Carrots 1/2 inch pieces,French beans 1/2 inch pieces,Cauliflower,Green peas shelled,Salt,Green cardamons,Black cardamom,Cloves,Cinnamon,Bay leaf,Caraway seeds (shahi jeera),Ginger-garlic paste,Turmeric powder,Red chilli powder,Coriander powder,Yogurt,Rose water,Saffron (kesar),Fresh tomato puree,Garam masala powder,Fresh coriander leaves chopped,Fresh mint leaves chopped,|
- Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas.
- Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook.Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl.
- Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice.Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.