Pasta, Noodles and Rice Recipes - Vegetable and Panir Biriyani Recipe

Ingredients

Serve 4-6

• 500 g/1 lb basmati rice

• 3 tablespoons ghee or vegetable oil

• 1 large onion, finely chopped

• 2 garlic cloves, chopped

• 8 cloves

• 2 x 2.5 cm/1 inch cinnamon sticks

• 4 green cardamoms

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 250 g/8 oz mixed diced vegetables (carrots, cauliflower, courgettes, okra, peas)

• 600 ml/1 pint Vegetable Stock

• 50 g/2 oz panir (curd cheese), diced and lightly fried

• 50 g/2 oz sultanas

• 125 g/4 oz chopped mixed nuts (almonds, cashew nuts, pistachios)

• salt

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Method:

1. Wash the rice under cold running water and drain thoroughly.

2. Heat the ghee or vegetable oil in a large saucepan, add the onion and fry until golden. Remove half of the fried onion and set aside for the garnish. Add the garlic and spices to the pan and fry for 2-3 minutes.

3. Rinse the rice thoroughly under cold running water, then drain well. Add to the pan and stir well. Cook for a further 5 minutes until all the grains are glistening and translucent.

4. Add the mixed diced vegetables and salt to taste, together with the stock, and bring to the boil. Cover the pan and reduce the heat to a bare simmer.

5. Cook gently for 20-25 minutes until all the liquid has been absorbed and the rice is cooked. Stir in the panir, sultanas and nuts, and mix well.

6. Cover and cook for 5 minutes over a low heat until all the moisture has evaporated. Serve hot, sprinkled with the reserved fried onion.