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Biryani Filo Wreath

Chef.Foodie's picture
Ingredients
  Green beans 1⁄4 Cup (4 tbs), trimmed (A Small Handful)
  Cauliflower 1 , cut into small florets
  Potatoes 4 Small, cut into batons
  Basmati rice 10 Ounce (300 Gram)
  Sunflower oil 1 Tablespoon
  Butter 3 Ounce (85 Gram)
  Cloves 2
  Cinnamon stick 1
  Cardamom pods 4 , lightly bruised
  Bay leaf 1
  Cumin seeds 1 Teaspoon
  Fresh root ginger 1 1⁄4 Tablespoon, finely chopped (A Large Knob)
  Onions 2 , sliced
  Frozen mixed vegetables 4 Ounce (100 Gram)
  Chestnut mushrooms 250 Gram, halved
  Garam masala 1 Teaspoon
  Turmeric 1 Teaspoon
  Ground coriander 2 Teaspoon
  Hot chili powder 1⁄2 Teaspoon
  Saffron strands 3⁄4 Pinch (A Small Pinch)
  Single cream 142 Milliliter (In A Tub)
  Nutmeg 1⁄4 Teaspoon
  Coriander 1⁄4 Cup (4 tbs), chopped (1 Handful)
  Mint 1⁄4 Cup (4 tbs), chopped (1 Handful)
  Filo pastry 400 Gram (2 Packages, 200 Gram Each)
For the chilli toasted cashews
  Cashew nuts 4 Ounce (100 Gram)
  Chili powder 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Butter 3⁄4 Tablespoon (A Small Knob)
Directions

1. Cook the beans and cauliflower separately in pans of boiling salted water. When just cooked, cool in iced water, then drain and set aside. Bring the potatoes to the boil. When just cooked, drain and set aside. Cook the rice in a pan of boiling water until just cooked with a slight bite, then drain and set aside.
2. Heat the oil and 1 tbsp butter in a large, deep pan, then cook cloves, cinnamon, cardamom, bay leaf and cumin seeds until they start to crackle. Add the ginger and onions, fry until lightly coloured, pile in the cooked veg, frozen veg and mushrooms, then cook for 2-3 mins. Stir in the rice, the remaining spices, saffron and 5 tbsp cream. Gently cook for a few mins until the rice is warmed through. Remove from the heat, then carefully fold in the remaining cream, nutmeg, coriander and mint leaves and season well. Tip the mixture onto a flat tray and cool.
3. Heat oven to 200C/180C fan/gas 6. Melt all but 1 tbsp of the remaining butter in a pan on the hob or in a bowl in the microwave. To assemble the pie, wrap an empty 400g can in baking parchment. Place in the centre of a large baking sheet, then brush the can liberally with the butter. Butter the first sheet of filo and lay it, butter side-down, widthways about 6cm up the side of the can, running out along the tray. Repeat with the remaining pastry sheets, working around the can and making sure each sheet overlaps the last until you have 8 sheets of pastry left.
4. Pile the biryani filling onto the pastry, pressing it into a ring shape around the can. Carefully slide the can out, then press the sides of the pastry up and around the filling to form a ring. To seal the filling, brush the remaining sheets of filo with butter and lay over the ring, scrunching up the pastry on the top until all the pastry has been used and the pie is sealed. Brush pie with the remainder of the melted butter. Bake for 30 mins until crisp and golden.
5. Meanwhile, toast the cashews in a pan until beginning to brown. Stir in the spices and butter and cook for 1 min until the nuts are coated, then scatter over the pie. Serve sliced into wedges with my Indian roasted aubergine and some chilled Mint raita.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Butter
Interest: 
Party, Healthy
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
4

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