does anyone have hugh FW's new book please? His veg biryani.(4 Posts)
I'd likt oc ook his veg biryani this week and plan on buying the book when i'm out tomorrow but I'm also trying to do an on line shop now and need to see what I will need that not's in the cupboard. Would anybody have the book and have time to jot down the recipe please?
Vegetable Biryani from River Cottage Veg Everyday
A Biryani Hugh would be proud of
Ingredients (Serves 6)
5 tbsp sunflower oil
1 bay leaf
3 cardamom pods, bashed
1 tsp cumin seeds
5 large onions, finely sliced
2 garlic cloves, crushed
2 tsp finely grated ginger
1 large red chilli, finely chopped (deseeded for a milder curry)
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
About 250g carrots, peeled and sliced into thin disks
About 300g waxy potatoes, cut into 1-2cm cubes
200g peas (fresh or frozen and defrosted)
A generous squeeze of lemon juice
350g basmati rice
A large pinch of saffron strands
Sea salt and freshly ground black pepper
50g slivered almonds, lightly toasted
Chopped coriander or mint
Heat 2 tablespoons of the oil in a large casserole over a medium-high heat. Add the bay leaf, cardamom pods and cumin seeds and fry for a few minutes. Add 1 sliced onion and fry over a medium heat stirring often, for about 15 minutes, till golden and soft. Lower the heat and add the garlic, ginger, chilli and ground spices. Cook, stirring, for 2 minutes.
Add the carrots, potatoes and peas and enough water to almost cover the vegetables, Bring to the boil, then reduce to a simmer. Cover and cook, stirring from time to time, for 10-15 minutes, or until the veg are al dente. Season with salt and pepper to aste and add a squeeze of lemon juice. Sprinkle the sultanas on top.
Meanwhile, rinse the rice thoroughly in several changes of water. Put into a saucepan with the saffron and a large pinch of salt. Add enough water to cover the rice by 2cm. Bring to the boil, stir once, then simmer very gently until the water is nearly all absorbed (indicated by deep steam holes on the surface). Preheat the oven to 160 degrees C/Gas Mark 3.
Cover the rice pan with a damp tea towel and a tight-fitting lid and turn the heat as low as possible. Cook for 5 minutes. Remove the lid and use a fork to separate the rice grains.
Spoon the rice in a thick layer over the curry in the casserole. Cover the pan with a damp tea towel and put on the lid tightly. Place over a high heat for a few minutes to get the curry bubbling again, then transfer to the oven for 20 minutes. Remove and leave to stand for 10 minutes.
While the biryani is cooking, heat the remaining 3 tablespoons of oil in a large frying pan over a medium-high heat and add the rest of the sliced onions. Cook briskly, stirring often, for about 20 minutes, until well browned and reduced down. Season with salt.
Uncover the biryani and scatter over the browned onions, almonds, coriander or mint. Serve with a cooling, yoghurty raita, and/or a spicy chutney.
Think I might make this tomorrow, I'm not keen on carrots though so will have to think of something else to put in instead.
His chickpea ketchup curry is a fave here.... Try if if you get a chance!
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