This is a simple and delicately spiced dish which allows the flavours of the vegetables to come through.
Amount Per Serving % Daily Value
Calories 472 23%
Calories from Fat 98
Total Fat 10.9g 16%
Saturated Fat 2.2g 11%
Unsaturated Fat 8.3g
Total Carbohydrate 83.0g 27%
Dietary Fibre 5.5g 22%
Protein 10.6g 21%
Cholesterol 4.0mgs 1%Percent Daily Values based on a 2,000 calorie diet.
- Soak the rice in cold water for 20 minutes, then drain.
- Heat 1 tbsp of oil in a pan over a medium heat and fry the spices for 30 seconds.
- Add in the chopped onions and sauté for 3-4 minutes until the onions start to brown.
- Meanwhile heat 2 tbsp of oil in another pan over a medium-low heat and cook the sliced onions gently to caramelise them. Once they are nicely browned, remove with a slotted spoon and put to one side.
- Once the chopped onions have started to go brown, add in the chillis and tomatoes. Cook for about 10 minutes to reduce the tomatoes.
- Add the yoghurt to the pan a bit at a time with stirring. Add the vegetables, season with salt, then bring to the boil and simmer for about 10 minutes or until the vegetables are just tender.
- Put the saffron strands in a couple of tbsp of hot water. Put the rice in a large pan of water. Bring to the boil and simmer for 2 minutes, then drain.
- Now we can construct the biryani. With the vegetable mix and rice still warm, place one third of the rice on the bottom of a large pan. Add half the vegetable mix. Add on half the remaining rice, then the remaining vegetable mix. Top off with the remaining rice.
- Drizzle over the saffron water, then cover and place over a very, very low heat for about 5 minutes.
- Mix gently with a large spoon. To serve, garnish with the cashew nuts, caramelised onions and a little chopped coriander.
The key to a good biryani with fluffy rice is to slightly undercook the rice before you construct the biryani. It will finish cooking over the very low heat. Serve with plain yoghurt or a mint raita.