1 large potato cubed
100g baby carrots
50g okra, thickly sliced
2 celery sticks, sliced
75g baby button mushr00ms, halved
1 aubergine, halved and sliced
300ml natural yogurt
1 tbs fresh root ginger
2 large onions, grated
4 garlic cloves, crushed
1 tsp turmeric
1 tbs curry powder
2 tbs butter
2 onions, sliced
225gms basmati rice
chopped coriander, to garnish
METHOD
1. Cook the potato cubes, carrots and okra in a pan of boiling salted water for 7-8 minutes. Drain well and place in a large bowl. Mix with the celery, mushrooms and aubergine.
2. Mix the natural yogurt, ginger, grated onions, garlic, turmeric and curry powder and spoon over the vegetables. Leave to marinate for at least 2 hours.
3. Heat the butter in a frying pan and cook the sliced onions for 5-6 minutes until golden brown. Remove a few onions from the pan and reserve for garnishing.
4. Cook the rice in a pan of boiling water for 7 minutes. Drain well.
5. Add the marinated vegetables to the onions and cook for 10 minutes.
6. Put half of the rice in a 2-litre casserole dish. Spoon the vegetables on top and cover them with the remaining rice. Cover and cook in a preheated oven 190°C/425°F/Gas Mark 7, for 20-25 minutes or until the rice is just tender.
7. Spoon the biryani on to a serving plate, garnish with the reserved onions and chopped coriander and serve hot.
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