Royal Vegetable Biryani
|Garlic||2 Clove (10 gm)|
|Frozen petiti pois||75 Gram (small green peas, 2 1/2oz)|
|Basmati rice||250 Gram (9 oz)|
|Cashewnuts||50 Gram (2 oz)|
|Almonds||50 Gram (2 oz)|
|Unsalted pistachio nuts||25 Gram (10 oz)|
|Sunflower oil||3 Tablespoon|
|Cardamom/1/8 teaspoon ground cardamom||4|
|Ground cumin||1⁄4 Teaspoon|
|Garam masala||1⁄4 Teaspoon|
|Cinnamon stick||2 Inch (about 5 cm)|
Place the saffron strands in 3 tablespoon of boiling water and leave them to infuse for about 15 minutes.
Meanwhile peel, clean and dice the carrots. Remove the florets from the cauliflower (discarding the leaves and stalks) and wash them. Bring a large saucepan of salted water to the boil and add the cauliflower and carrots. Leave the vegetables to blanch for about 5 minutes, then drain them well. Cut the cauliflower florets into smaller pieces.
Peel the garlic and onions and slice thinly. Heat the oil in a large frying pan and brown the onions for 2 minutes over a medium heat. Add the garlic, cardamom, cinnamon, cloves, cumin and garam masala, then cook for 2 minutes, stirring constantly.
Heat 600ml (20fl oz) water in a large saucepan. Pour the rice into the frying pan and brown for a few moments whilst stirring. Then add the diced carrot, the peas and cauliflower. Stir well before adding the saffron together and the water it infused in. Add salt and bring to the boil before lowering the heat, covering and cooking for 10 to 15 minutes.
Roughly crush rhe cashew nuts, pistachios and almonds with a pestle and mortar before stirring into the rice. Mix well and leave to cook for a few minutes before serving piping hot.
Try using other vegetables, such as green beans or courgettes. You could also add raisins soaked in a little warm water. Garnish with fresh coriander.