GREEN BIRYANI

“I enjoy the green versions of most dishes, and this fabulous biryani cooked on the coals is no exception. The masala can be prepared in a bigger batch and used to marinate chicken. While I made this biryani on the fire, it can also be cooked in the oven or on the stove.”

Serves 4 to 6

EASY

GREAT VALUE

Preparation: 20 minutes, plus 30 minutes’ soaking time Cooking: 30 minutes

For the green masala: ginger 1 thumb-sized piece garlic 6 cloves, crushed

Woolworths green finger chillies 10 g fennel seeds 1 T, toasted fresh coconut 80 g grated fresh coriander 60 g, plus extra for serving water ½ cup

ghee 60 g large onion 1, sliced julienne raw cashew nuts 40 g large carrot 1, halved and sliced canned chopped tomatoes 180 g basmati rice 220 g, soaked for 30 minutes lemon juice 2T salt, to taste raita, for serving

Woolworths naan, heated, for serving

1 To make the green masala, blend all the ingredients into a smooth paste, gradually adding the water. Set aside until ready to use. 2 Melt the ghee in a potjie over the coals. Add the onion and cashew nuts and cook for 5 minutes, or until golden brown, stirring often. 3 Stir in half the green masala. Cook for 5 minutes, or until the masala appears to split. Add the carrot and tomatoes, then the rice. Stir to combine, then add the remaining masala and the lemon juice. 4 Cover the potjie in tin foil and cook for 25–30 minutes, or until the rice is cooked through and the grains almost appear upright. Fluff the rice with a fork and serve warm with raita and warm naan.

MEAT-FREE

WINE: Woolworths Kleine Zalze Chenin Blanc