scullion wrote:i think i'll stick to my own version.
Care to share?
i didn't forget - i was just getting a round tuit.
it comes from a little book called an 'indian housewife's recipe book' by laxmi khurana.
6oz (170g) basmati rice.
1oz (25g) fresh ginger - peeled,
1oz (25g) freash garlic - peeled,
2fl oz (60ml) cooking oil,
3 whole cloves,
1/2 tsp whole jeera (cumin seeds),
1/2 tsp whole rai (black mustard seed)
1/4 tsp hing (asafœtida),
1 large onion, finely chopped,
1 tsp tomato puree,
4oz (110g) frozen peas,
6oz (170g) frozen diced carrots (properly thawed)
8oz (225g) frozen cauliflower (properly thawed),
1 large potato, finely chopped,
1/2 tsp turmeric powder,
1 tsp salt,
1/2 tsp chilli powder,
20 fl oz (600ml) water.
method: prep and cooking time: 40 mins serves 4
1. wash rice
2. place garlic and ginger in a liquidiser and chop finely.
3. heat the oil to a hight temperature in a wok or deep frying pan, add the cloves jeera, rai, and asafoetida and cook for a few seconds, add the chopped onion and cook until the onion is golden brown.
4. add the contents of the liquidiser and cook for a further 2 minutes. add the tomato puree, peas, carrots, cauliflower, potato, turmeric,salt and chilli. cook for a further 2 minutes, stirring continuously.
5. add the water and rice. bring the mixture to the boil and reduce the heat. cover the pan and simmer gently for about 15 minutes. the rice should now look dry.
6. transfer to serving dish and serve while hot.
i'm not that strict with the spices - i usually put a bit more in (especially the hing - cos i love it and use it in non indian cooking, too) and also put a can of drained chickpeas in with the onion to fry them a bit. sometimes other veg goes in, too. i usually use fresh veg (other than the peas) cos i don't usually have frozen veg. (i don't weigh the veg)
i suppose i use the recipe as a rough guide more than the letter of the law. i serve it with a 'sauce' made with:- a couple of tbs oil in a pan heated on high, when hot put in a tsp (or so) each of rai and jeera, add onion and fry 'till golden, add galic and some fresh ginger, diced potato, carrot, peas, a tsp or so of garam masala, give a good stir, add some water and cook until it's a nice thick gravy sort of consistency.
i've never put yoghurt in - it always seems to me that that is part of the marinade for meat in a meat based biryani. the veg biryani i've had in indian restaurants never seem to have yoghurt in (and i've had quite a few in quite a few).