Biryani recipe if anyone wants it. Super faffy and with lots of steps but I promise you it's worth it. Makes absolutely loads but both DH and my oldest love it cold the next day.
Vegetables:
About half a cereal bowl full of vegetables chopped into roughly equal, small pieces. Don't choose anything that breaks down when cooked. I usually go for a mix of colours and whatever's bendiest in the fridge.
1 onion, very finely chopped. Keep seperate from veg below.
1 large or 2 small tomatoes. Finely chop them and keep them seperate.
2 tsp ginger/garlic puree
2-3 tablespoons yoghurt. Ideally a thicker, greek style but use what you have. Can be left out if you want but gives a better flavour.
Salt
Rice: 1 cup basmati rinsed and then soaked
Spices:
Bowl 1.
1 chopped green chilli (or less if you dont like heat)
1 bay leaf
About an inch cinnamon stick or 1/2 tsp powder
3-4 green cardamom pods, lightly bashed
3-4 whole cloves or 1/8 tsp cloves powder
1/2 tsp cumin seeds or 1/4 tsp cumin powder
1 star anise if you have it
Very small pinch nutmeg or mace powder if you have it
Bowl 2:
2 tablespoons chopped fresh coriander (can be left out if you hate it like me!)
1/2 tsp red chilli powder. Kashmiri is best but use what you have. If you dont like spice use less
1/4 tsp ground cinnamon
Pinch saffron if you have it
1 tsp garam masala
Method:
In a large saucepan/cooking pot that has a lid (important) put a bit of oil or ghee (if you have it) and fry off the spices in bowl 1 until they are aromatic. Takes about a minute
Add the ginger/garlic paste and fry for 1 minute
Add the finely chopped onion and fry gently until onion by and large softened. Don't worry if the bottom of the pan begins to catch. As long as it's not actively burnt you'll be OK
Add the rest of the veg and fry for a minute or so. Then add the spices in bowl 2 and the chopped tomato. Stir until the tomato begins to break down.
Add the yoghurt
Drain and rinse the rice one final time. Add this to the pot and stir well so all the rice and veggies are coated in spices.
Add water until the mix is covered and you've got approx 1cm water above. Add salt if you want to use it- I usually add about 1/2 tsp. Put the lid of the pan on, turn the heat down to low and leave it alone until all the water has been absorbed (takes about 15 mins on my cooker). Once this is done, gently fluffy up the rice, put the lid back on and leave alone for another 15 mins. Fend off kids and husbands in the meantime.
Serve and enjoy!