Biryani was originally a dish created for the Moghul emperors and was a very complicated affair. This simple variation, which is very easy to cook, is packed with aromatic spices and makes a great party dish.
SERVES 6-8
INGREDIENTS:
- 2 tbsp. sunflower oil
- 1 large onion, finely sliced
- 3 garlic cloves, minced
- 1-inch-piece gingerroot, shredded
- 2 tsp. black mustard seeds
- 1 red chile pepper, finely sliced
- 3 tbsp. madras curry paste
- 6 oz. each fresh cauliflower, carrot, green beans, and potato, cut into chunks
- 6 oz. whole button mushrooms
- 4 cups vegetable bouillon
- 1 cup frozen peas
- juice of 2 lemons
- large pinch saffron threads
- 2 cups basmati rice, washed
- 2 tbsp. chopped fresh cilantro
- 1 cup unsalted roasted cashew nuts or almonds
- 1/4 cup golden raisins
INSTRUCTIONS:
- Preheat the oven to 350°F. Heat the oil in a flameproof casserole, then add the onion and cook over a medium-high heat for 5–7 minutes until the onion is soft.
- Add the minced garlic, gingerroot, mustard seeds, and chile. Continue to cook, stirring, until the mustard seeds begin to pop.
- Stir in the curry paste, add the mixed vegetables and mushrooms, then stir well to coat. Pour in the bouillon, and bring to a boil. Reduce the heat and simmer for 10 minutes, until the vegetables are nearly tender.
- Stir in the peas, lemon juice, saffron, and rice, then season to taste with salt. Cover with parchment paper, then with a tightly fitting lid, and bake for 30 minutes, until the rice is tender and the bouillon is absorbed.
- To serve, sprinkle with cilantro, nuts, and raisins.
