Sunday, May 05, 2024 | Today's Newsletter | Login
Layered Vegetable Biryani
Biryani has been a favourite in India for centuries.
It is a great centrepiece dish for any occasion.
Serves 6
• 150g carrots, peeled and cut into quarters and then cut in quarters lengthways
• 300g basmati rice, washed and soaked for 30 minutes in cold water
• 100g oyster mushrooms or shitake mushrooms, cut into bite size pieces
• 2 jars Patak’s Biryani Sauce (Medium & Aromatic)
• 150g broccoli, cut into bite size pieces
• 150g asparagus, cut in half
• 2½ - 3cm root ginger, peeled and julienned
• 4 cloves garlic, finely chopped
• 4 green chilli, finely sliced (optional)
• 4 tablespoons fresh coriander, finely chopped
• 2 tablespoons fresh mint, finely chopped
• 2 tablespoons mixed nuts and dried fruit
Instructions
1. Preheat oven to 180°C/350°F/gas 4.
2. Place carrots in cold water and boil for 15 minutes before draining.
3. Drain rice and boil in about 2 litres of boiling water for 5 minutes before draining all the water.
4. In the meantime soak mushrooms in cold water for 5 minutes.
5. In a large bowl mix together Patak’s Biryani Sauce, vegetables and 6 tablespoons of boiling water.
6. In an ovenproof dish or casserole dish (with a lid), layer a few spoons of the aromatic rice.
7. Layer over a mixture of the vegetables, making sure you have enough for more layers.
8. Sprinkle over some garlic, ginger, green chilli (if using), fresh mint and fresh coriander.
9. Layer some more rice and repeat with some more vegetables and then again with more garlic, ginger etc.
10. Continue until all the rice and vegetables have been transferred to the baking dish. Finally top with a sprinkling of mint and coriander. Sprinkle over nuts and dried fruit if using.
11. Cover tightly with foil and a heavy fitted lid.
12. Bake for 45 minutes or until the rice has cooked and is fluffy.
.
Leave a comment
