Biryani

Name: Biryani
Prep time: 20 min
Total time: 20 min
Cuisine: India
Ingredients: juice of 1 lemon; 5-cm/2-inch piece root ginger, finely sliced; 225 g/½ lb each spinach, parsnips and swede/rutabaga, chopped small; 225 g/½ lb mushrooms, cleaned; 3 tablespoons corn oil; 1 large onion and 5 garlic cloves, finely chopped; 1 large onion and 5 garlic cloves, finely chopped; 3 green cardamoms; sea salt; 1 teaspoon each cumin, coriander, fenugreek and asafoetida; 1 teaspoon each cumin, coriander, fenugreek and asafoetida; 225 g/½ lb each spinach, parsnips and swede/rutabaga, chopped small; 225 g/½ lb each spinach, parsnips and swede/rutabaga, chopped small; 1 head of celery, chopped small; 225 g/½ lb each spinach, parsnips and swede/rutabaga, chopped small; 2 tablespoons milk; ¼ teaspoon saffron; corn oil for frying; 1 onion, chopped; 1 teaspoon each cumin, coriander, fenugreek and asafoetida; 1 teaspoon each cumin, coriander, fenugreek and asafoetida; ½ teaspoon chilli powder; 450 g/1 lb/2½ cups basmati rice; 1 blade mace and 3 bay leaves; 1 blade mace and 3 bay leaves; 2 tablespoons each raisins, currants and chopped almonds; 150 ml/5 fl oz/⅔ cup vegetable stock; 3 green cardamoms and 3 whole cloves; 3 green cardamoms and 3 whole cloves; 2-cm/1-inch piece cassia bark

Preparation info

Difficulty
Easy
Ready in
20 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Created by chefs of the Moghul emperors, these dishes were originally highly complicated with many layers of rice, meat, fish and vegetables, all spiced in different ways. The rice is partly cooked before the dish is composed, and then baked in the oven. This recipe makes eight generous servings.

Ingredients

3 tablespoons corn oil
1 large onion and 5 garlic cloves, finely chopped<

Asia
India
Main course
Gluten-free
Vegetarian

Method

Pre-heat the oven to 180°C/350°F/Gas mark 4. Heat the oil and fry the onion, garlic, ginger and first spices until the onion is soft. Add the lemon juice, vegetables and salt. Cover the pan and simmer over a low heat for 30 minutes. Meanwhile, boil the rice in salted water for 5 minute