RECIPE: Vegetable briyani (serves 20) (chicken notes below) Make crispy onions: Peel and thinly slice 2 large onions. Heat ½ cup of vegetable oil and gently fry onions til light brown. The onions will continue cooking after removing from oil, so take them out as soon as they turn golden brown. A metal strainer will help. Put the onions on kitchen paper and spread out gently. They will crisp up after a minute. Keep crispy onions in a airtight container til need. SAVE the onion oil. You will need it for the curry Fry the cashews: fry half a cup of raw cashew nuts in half cup of oil (halved lengthways, if you can be bothered). When the cashews turn golden brown, remove immediately from heat and drain on kitchen paper. Yes they continue cooking so don’t over fry. SAVE the oil for the rice. If you don’t have cashews, use almond, hazelnut, walnuts or pinenuts – whatever is cheap /available. Make the rice: Wash and drain 1kg basmati rice. Heat the nut oil, throw in 5-7 cardamom pods, 5-7 cloves, 1 -2 sticks cinnamon, 3-5 bayleaves. 10 seconds later, throw in a handful of raisins or sultanas, 2 tsp turmeric, 2 tsp salt and the drained rice, stir until rice is coated with the oil and glossy. Transfer to a heatproof dish (the rice will rise to double its height so the dish should be deep/big enough). Stir in HALF the cashews and fried onions. Make the curry: heat the onion oil. Fry 2 large onions, finely chopped (use a food processor – less work). When translucent, add 1 head of garlic and 3 chillies( or flakes/powder), finely chopped. Use the mild red ones for flavor and colour. Add 4 - 7 tsp garam masala (or 6- 9 tsp of any briyani curry powder mix ) After 10 seconds, add 2 thumbsized ginger and 1 large tomato, finely chopped. Stir til fragrant, then add 3 cups of water and cook down, stirring every 2 minutes to ensure the curry doesn’t stick/burn. If you want your curry to be spicier you can add more pepper or chilli. If you want it to be redder use paprika. Add 1-2 tsp salt, depending on taste. When the curry is a thick sauce , and tastes good, turn off the heat. Prepare the vege topping. Slice carrots, eggplant, you can use potato, zucchini, whatever. Even drained , tinned chickpeas. Remember carrots take longer to cook, so they should be sliced thinner. You can salt the eggplant. Mix the veges in a combo of salt and half cup melted butter. Boil water. ASSEMBLE: You should have a heatproof dish with the rice not more than half of the depth of the dish. Add the hot water so that it barely covers the surface of the rice Spread the curry sauce on top of that. Then arrange the veges on top. Drizzle any remaining butter on top. Make a small hole in the middle and carefully add more water. The water level should be roughly 1 cm above the rice. Cover dish with foil or lid. Put in oven for 1.5 - 2 hours at 150-175 C. to be sure pick out some rice from the centre of the dish to check if its cooked. When serving, sprinkle the rest of the cashews and crispy onions on top. Serve with yogurt and salad of choice. You can make this in a pot on the stove with shorter cooking time. But it has to be a large, heavy bottomed pot and with tight lid. IF USING CHICKEN: add about 3 kg of chicken to the curry for the last 10 minutes of cooking. The chicken may render moisture but dont worry. put half the curry sauce on the rice, then arrange chicken on top of that, then add the rest of the curry sauce.
Posted on: Sun, 28 Dec 2014 14:34:21 +0000
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