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Biryani With Caramelized Onions

Diet.Chef's picture
Ingredients
  Basmati rice 6 Ounce, rinsed (175 Gram, 1 Cup)
  Red lentils 2 Ounce, rinsed (60 Gram, 1/3 Cup)
  Bay leaf 1
  Cardamom pods 6 , split
  Ground turmeric 1 Teaspoon
  Cloves 6
  Cumin seeds 1 Teaspoon
  Cinnamon stick 1 , broken
  Onion 1 , chopped
  Cauliflower 8 Ounce, broken into small florets (225 Gram)
  Carrot 1 Large, diced
  Frozen peas 3 1⁄2 Ounce (100 Gram)
  Sultanas 2 Ounce (60 Gram, Golden Raisins)
  Vegetable stock 1 Pint (600 Milliliter, 2 1/2 Cups, Fresh)
  Naan bread 2 (For Serving)
For caramelized onions
  Vegetable oil 2 Teaspoon
  Red onion 1 Medium, shredded
  Onion 1 Medium, shredded
  Superfine caster sugar 2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) In a large saucepan, put the lentils, spices, rice, bay leaf, onion, cauliflower, carrot, peas and sultanas in a large saucepan, add the salt and pepper to taste and mix together.
2) Stir in the stock, allow to the boil, then simmer covered for 15 minutes, stir frequently and cook until the rice is tender.
3) Turn off the heat, cover and allow to stand, for 10 minutes. Discard the cardamom pods, cloves, cinnamon stick and bay leaf.
4) In a frying pan or skillet, saute the onions over a medium heat for 3-4 minutes until slightly soft. Stir in the caster sugar, increase the heat, stir and cook for further 2-3 minutes until the onions are golden brown in colour.
5) Gently stir in the rice and vegetables and place on warm serving plates.

SERVING
6) Spoon the caramelized onions over the biryani and serve with warm plain naan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Rice, Onion
Restriction: 
Vegetarian
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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