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Biryani Rice Dish

Total Time: 60 mins.
Prep Time: 30 mins.
Cook Time: 30 mins.
Serves: 4

Ingredients

8 tbsp sunflower oil
4 cloves of garlic, crushed
4cm (2in) stick of ginger, grated
4 medium onions, chopped
6 cardamoms
3 cloves
½ tsp salt
1tsp tumeric powder
4 tomatoes, chopped
50g (2oz) cream cheese/paneer
the flesh of half a coconut, grated
8-10 green chillies, de-seeded and
sliced lengthwise
12 green beans
2 potatoes, cut into thin sticks
½ cauliflower, chopped into small florets

For the saffron rice:

1 handful mint leaves, chopped
1 handful coriander leaves, chopped
2 tsp cinnamon
1 lime cut into quarters
For the saffron rice
240g (8oz) Tilda Pure Basmati rice
1 tbsp cooking oil
1 tsp mustard seeds
1-2 green chillies, de-seeded and chopped
1-2 red chillies, de-seeded and chopped
1 tsp chana daal (yellow split peas)
2 tbsp peanuts
1 pinch of turmeric powder
the juice of 1 lemon
10 saffron strands, soaked in 2 tbsp hot water
1 handful coriander leaves
1 tsp fenugreek seeds, dry roasted and powdered

Star Product

Pure Basmati Rice

Directions

  1. Soak the rice in cold water for 20 minutes, then wash and put in a pan with a large pinch of salt. Cover with
    water until 1cm (½in) above the surface of the rice, bring to the boil and cook uncovered for 15 minutes.

  2. Cover the pan, turn down the heat and simmer for 5 minutes. Add the turmeric, lemon juice and saffron
    water then pour over the rice. Sprinkle over the fenugreek powder. Turn off the heat and leave to steam for
    a further 5 minutes. Take off the lid and fork through the rice. Allow it to cool on a large plate.

  3. Heat half the oil, add the garlic, ginger and onion. Fry til golden brown. Add the cardamoms, cloves, salt and
    turmeric. Add the cheese and coconut and other vegetables separately in the remaining oil.

  4. Add the saffron rice – and about four sprigs worth each of the coriander and mint – to the ginger and garlic
    mixture, then stir in the fried vegetables. Pack into a casserole and keep warm in a low oven for about half
    and hour.

  5. Serve with the extra coriander and mint, a sprinkle of cinnamon, and a wedge of lime.