Chick­pea biryani

Friday - - Good Food -

Prep time 30 mins Cook­ing time 30 mins Serves 4 2 tbsp oil 2 onions, peeled and sliced 1 tsp cumin seeds 2 bay leaves 3 cloves 2 large black car­damoms 6-7 black pep­per­corns 2.5cm cin­na­mon 1 cup canned chick­peas, drained and rinsed 1 tomato, chopped 2 cups bas­mati or any other long-grain rice, rinsed and soaked for 30 mins 3 1/2 cups wa­ter 8-10 strands of saf­fron Fried onion slices, sliced green chillies, chopped co­rian­der, thinly sliced fresh red chillies, to gar­nish 1 Heat oil in a large pan. Add onions and sauté un­til golden brown. Now add all the whole spices and sauté un­til they be­gin to splut­ter, a few seconds. 2 Add chick­peas and chopped tomato and stir-fry for 5 min­utes or un­til tomato is soft. 3 Drain the rice and add it to the pan. Stir gen­tly so the grains do not break. Now add wa­ter and bring it to the boil. Sea­son with salt, lower the heat and sprin­kle saf­fron over. Cover and let it cook un­til the rice is ten­der and all the wa­ter is ab­sorbed, about 10 min­utes. 4 Take the pan off the heat and set aside for about 5 min­utes. Gar­nish and serve hot with roasted pop­padoms, pickle and plain yo­gurt.

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