Biryani With Caramelized Onions
|Basmati rice||6 Ounce, rinsed (175 Gram, 1 Cup)|
|Red lentils||2 Ounce, rinsed (60 Gram, 1/3 Cup)|
|Cardamom pods||6 , split|
|Ground turmeric||1 Teaspoon|
|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|
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.
6) Spoon the caramelized onions over the biryani and serve with warm plain naan.