Thursday, June 12, 2014



Serves 4


2 teacups basmati rice
curry of choice
3 cardamon pods
5 cloves
piece of cinnamon bark
5 curry leaves (preferably fresh, otherwise dried).
some strands of saffron
fried oninon rings

The curry can be whatever type of biriani you want to prepare - lamb, chicken, vegetable (mixed or a single vegetable curry). You will need enough for a single helping for one person


Soak the saffron in a little hot water

Wash the rice and allow to dry.
Melt some ghee in a saucepan and stir in the rice
Add 3 1/2 teacups water with the cardamon, cloves, cinnamon, curry leaves and a little salt
Bring to the boil, turn the heat down, cover and cook for 10 minutes
Lift out the cinnamon bark

Grease the inside of a casserole with butter.
Add a layer of rice (about 1/3 of the rice) and pour in 1/3 the saffron water
Add a layer of curry then rice plus saffron water, curry and rice plus saffron again
Top with fried onion rings
Cover the casserole tightly and either place on the stove on a low heat for 10 minutes or in the oven for about 20 minutes

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