Potato & French bean biryani

Potato & beans biryani

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

Potato & French bean biryani(1)

Method

  1. Fry the onion in 3 tablespoons oil until golden
  2. Add all the spices, yogurt and tomato puree and a little water
  3. Fry spices for about 5 minutes, adding tiny splashes of water to keep it from burning
  4. Add potatoes and beans and about 200ml of water
  5. Bring to boil, lower heat to lowest, cover and cook for about 20 minutes until potatoes are cooked but firm
  6. 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
  7. 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
  8. Pour the potato and bean curry on to this and then top it with the remaining rice
  9. 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
  10. 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!

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