This is inspired by a Biriyani dish. It is not a Briyani. I was playing with some ideas and came up with this.
|Some||Ghee, used for cooking|
|1 tsp||Cumin Seeds|
|450g||brown rice. Next time try aboria or rissoto uncooked|
|1/2 tsp||Gnd Black Pepper|
|Potato and Pea Curry Part.|
|1 med||chopped onion|
|2||Cloves – 1 tsp Gnd Clove|
|1 inch||Cinnamon Stick / Cassia Bark|
|Some||Chili To Taste|
|2 med||Spuds, chopped into large chunks|
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.