Here is a simpler variation on the traditional biryani I have posted earlier, with fewer spices and easier to put together. Remember to use good quality Basmati rice and boil for a few minutes only until el dente and don’t forget to soak it for at least 1 hour – I usually soak my rice for 2 hours
Ingredients
2 cups Basmati rice (200-225 grams) soaked for 1 hour at least
Approximately 300 grams French beans, chopped into half inch pieces
4 medium waxy potatoes (approx. 500 grams), cut into large chunks
2 medium onions, sliced
4 tablespoons oil
1 teaspoon turmeric
½ teaspoon cumin powder
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
3-4 cloves garlic, finely minced (can use ½ teaspoon powder or paste)
2 inch piece ginger, finely minced (can use ½ teaspoon powder or paste)
2 bay leaves
3 tablespoons natural yogurt unsweetened (I like Sojade best available at As Nature Intended and Wholefoods)
2 tablespoons tomato puree (you can do omit the tomato puree, just add more yogurt)
Salt to taste
Method
- Fry the onion in 3 tablespoons oil until golden
- Add all the spices, yogurt and tomato puree and a little water
- Fry spices for about 5 minutes, adding tiny splashes of water to keep it from burning
- Add potatoes and beans and about 200ml of water
- Bring to boil, lower heat to lowest, cover and cook for about 20 minutes until potatoes are cooked but firm
- In a large saucepan, bring the rinsed rice to boil in lots of water – about 2 inches above the level of the rice. Boil for about 3-4 minutes checking to ensure the rice doesn’t overcook
- Strain the rice. In the saucepan add 1 tablespoon oil and about ¼ cup of water. Put half of the rice back into the pan
- Pour the potato and bean curry on to this and then top it with the remaining rice
- Cover the lid with a teacloth and steam on medium heat for 5 minutes, and then lower heat to lowest and steam for a further 20 minutes until the rice is steaming
- For more pictures and a step-by-step guide click here
Note:
Serve with either fried or baked tofu (use firm tofu). It’s all in the marinade with tofu and you can make a spicy one by mixing a little curry powder with yogurt, tomato puree and soya sauce or add a little something to sweeten it and some lemon juice – bake and/or fry. If baking, put a little oil in a tray and coat the tofu by turning it over in the tray – bake for 20 minutes at 200C. Here is a link for crispy fried tofu.
All rice freezes very well – so make a large pot!