Ex­otic veg and soy biryani

(serves 4)

Friday - - Leisure - RECIPE BY CHEF AK­SHAY NAY­YAR, FOOD­SHALA JUDGE

Prep time: overnight Cook­ing time: 30 mins

In­gre­di­ents 1 litre veg­etable stock 5cm cin­na­mon stick 4 green car­damoms, bruised 1/2 tsp mace pow­der 2 tsp oil 2 tbsp lemon juice 500g bas­mati rice, soaked in wa­ter for 30 min­utes 4 tsp ghee (clar­i­fied but­ter) 1/2 tsp cumin seeds 30g ginger-gar­lic paste 1 tbsp chopped gar­lic 50g yo­gurt, whisked 2 tsp biryani masala 1/2 tsp cumin pow­der 1 tbsp co­rian­der pow­der 400g soy nuggets, soaked overnight 4 tsp co­rian­der, finely chopped

2 1/2 tbsp mint, finely chopped pinch saf­fron, soaked in 1 tbsp warm wa­ter 1 tsp ve­tiver essence

100g onions, thinly sliced and fried un­til golden brown

dough, pre­pared us­ing flour and wa­ter, for seal­ing lid on pan

gar­lic yo­gurt and mirchi salan (green chilli curry), to serve

salt Method: 1. Pre­heat oven to 180°C. 2. Bring veg­etable stock to a boil in a large saucepan. 3. Add cin­na­mon stick, green car­damom, mace pow­der, oil, salt and lemon juice. Bring to a boil, then re­duce heat and sim­mer un­til liq­uid’s colour be­gins to change. Scoop out cin­na­mon stick and car­damoms with a slot­ted spoon. 4. Drain rice and add to sim­mer­ing stock. Bring to a boil, then cover and sim­mer un­til rice is al­most cooked and has ab­sorbed all the mois­ture. 5. In a sep­a­rate pan, heat ghee and add cumin seeds. When they start to crackle, add ginger-gar­lic paste, gar­lic, yo­gurt, biryani masala, cumin pow­der, co­rian­der pow­der and a lit­tle salt. Stir well over low heat for a few min­utes. 6. Squeeze out soy nuggets and add to yo­gurt mix­ture. Mix and cover. Cook un­til nuggets are soft. 7. Gar­nish with half the co­rian­der and mint, then spoon rice over soy nugget mix­ture and sprin­kle re­main­ing co­rian­der and mint over. Driz­zle soaked saf­fron and ve­tiver essence on top and gar­nish with fried onions. 8. Cover pan with tight lid and seal sides with dough. Cook in pre­heated oven for 5 min­utes. Rest for 5-10 min­utes, then re­move lid. 9. Serve with gar­lic yo­gurt and mirch salan.

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