Name: Vegetable biryani
Cook time: 90 min
Total time: 90 min
Yield: 6
Ingredients: Biryani masala; 9 whole cloves; 6 cardamom pods; 1/4 teaspoon fennel seeds; 1 teaspoon cumin seeds; 2 star anise; 1/2 teaspoon ground nutmeg; 1 cinnamon quill; Marinated vegetables; 1 1/2 cup natural yoghurt; 1/2 teaspoon ground chilli; 1/2 teaspoon salt; 1/2 teaspoon turmeric; 1 teaspoon grated ginger; 3 clove garlic, crushed; 3 cardamom pods; 1 juice of 1 lemon or lime; 1/2 head of cauliflower, cut into small florets; 2 carrots, peeled and thinly sliced; 1 cup peas or beans or a combination of both; Rice; 2 cup basmati rice, well rinsed under cold running water; 2 cup vegetable or chicken stock; 1 3/4 cup water; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 5 cloves; 3 cardamom pods; 1/2 cinnamon quill; 1 bayleaf

Ingredients

Biryani masala

9 whole cloves

6 cardamom pods

1/4 teaspoon fennel seeds

1 teaspoon cumin seeds

2 star anise

1/2 teaspoon ground nutmeg

1 cinnamon quill

Marinated vegetables

1 1/2 cup natural yoghurt

1/2 teaspoon ground chilli

1/2 teaspoon salt

1/2 teaspoon turmeric

1 teaspoon grated ginger

3 clove garlic, crushed

3 cardamom pods

1 juice of 1 lemon or lime

1/2 head of cauliflower, cut into small florets

2 carrots, peeled and thinly sliced

1 cup peas or beans or a combination of both

Rice

2 cup basmati rice, well rinsed under cold running water

2 cup vegetable or chicken stock

1 3/4 cup water

1/2 teaspoon turmeric

1/2 teaspoon salt

5 cloves

3 cardamom pods

1/2 cinnamon quill

1 bayleaf

Garnish

2 red onions, sliced

1/2 tablespoon oil

1/2 cup coriander, chopped

1/2 cup mint, chopped

1/3 cup roasted cashews, chopped

chutney or yoghurt raita, to serve

Method

1.Place all the spices for the masala in a dry frying pan and cook gently, stirring from time to time, for around 7 minutes until the spices are toasted. Place them in a spice grinder or mortar and pestle and grind to a powder. This recipe makes about 2 tablespoons of masala; double the quantity and store half for a subsequent meal, if you like.

2.For the marinated vegetables, in a large bowl, combine yoghurt, chilli, salt, turmeric, ginger, garlic, cardamom and lemon or lime juice. Stir in the masala and mix, then add vegetables and mix well. Marinate for 1 hour or leave overnight in the fridge.

3.While vegetables are marinating, place rinsed rice in a medium saucepan with stock, water, turmeric, salt, cloves, cardamom, cinnamon and bayleaf and bring to the boil. Stir once, reduce heat to low, cover with a tight-fitting lid and cook for 7 minutes. By this time the rice should be three-quarters cooked and virtually all the liquid absorbed.

4.Preheat oven to 180°C. To prepare the garnish, pat the onions as dry as you can with paper towels, then heat the oil in a small pan and fry until crispy.

5.Lightly oil a large casserole or ovenproof dish and spoon a third of the rice into the bottom, spreading it to form an even layer (leave spices and bayleaf in; diners can just push them to the side of their plates). Spread half the marinated vegetables on top and a third of the fried onion, mint and coriander.

6.Add another third of rice, levelling it with the back of the spoon. Layer in the remaining marinated vegetables (and any marinade) and a third of the onion, coriander and mint. Finish with the final third of rice, smoothing it over and topping with remaining coriander, mint, onions and the cashews.

7.Cover with a tight-fitting lid or two layers of foil and bake in oven for 1 hour. Serve with chutney or yoghurt raita.

Check label of stock if eating gluten-free.
Note

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Ingredients

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