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Background
This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
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Ingredients
| Rice Part | |
| Qty | Description |
| Some | Ghee, used for cooking |
| 1 tsp | Cumin Seeds |
| 1 small | Onion |
| 450g | brown rice. Next time try aboria or rissoto uncooked |
| 1tsp | Sea Salt |
| 1/2 tsp | Gnd Black Pepper |
| 90ml | Stock |
| Some | Corriander Leaves. |
| Potato and Pea Curry Part. | |
| Some | Ghee |
| 1 med | chopped onion |
| 2 clove | garlic |
| 2 | Cloves – 1 tsp Gnd Clove |
| 1 inch | Cinnamon Stick / Cassia Bark |
| 1tsp | Garam Masala |
| Some | Chili To Taste |
| 1/2 tsp | Turmeric |
| 1/2tsp | Gnd Corriander. |
| 2 | Tomatoes |
| 1 tbl | Yoghurt |
| 2 med | Spuds, chopped into large chunks |
| 100g | Peas |
| Some | Corriander Leaves |
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Method
Pre heat oven 150 Cish
Mix all spices to paste
Use an overproof casserole dish/pot
Gently Fry the onion and cook out the spices, add garlic and ginger
If adding meat brown off in a separate pan.
Add everything to the pot, including the rice and stock
Place in oven until veg are done – Depending on Qty 30min to 1 hour. If the meat has been added you can turn the temp down and slow cook to help the meat stay juicy and also tenderise it.