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Recipe Category: Indian
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Ingredients
- basmati rice, measured to the 450ml/ 3/4 pint level in a measuring jug
- 3 tbsp olive or groundnut oil
- 1/2 tsp brown mustard seeds
- 1 hot green chilli, finely chopped
- 100g/4oz potato, peeled and cut into 5mm/ 1/4in dice
- 1/2 carrot, peeled and cut into 5mm/ 1/4in dice
- 40g/11/2oz green beans, cut into 5mm/ 1/4in segments
- 3g/1/2 tsp ground turmeric
- 1 tsp garam masala
- 1 tsp very finely grated fresh root ginger
- 6g/1 1/4 tsp salt
- 570ml/1 pint water
Method
- Wash the rice in several changes of water then drain.
- Put it in a bowl, cover with water and leave to soak for 30 minutes, then drain again.
- Put the oil in a heavy-based pan (with a tight-fitting lid) and set it over a medium high heat.
- When it is hot, put in the mustard seeds.
- As soon as they begin to pop -a matter of seconds -put in the chilli, potato, carrot, green beans, turmeric, garam masala and ginger.
- Saute, stirring for 1 minute.
- Reduce the heat to medium-low and add the drained rice and the salt.
- Cook the rice gently, stirring for 2 minutes.
- Add the water and bring to the boil.
- Cover the pan tightly with a close-fitting lid or with foil and a lid, then turn the heat to very low and cook for 25 minutes.
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Biryani:Combine together spice ingredients and yogurt Add the vegetables and chicken to it and let it marinate for about 1/2 hr. Heat the ghee in a pan and add the cashewnuts, Continue Reading →