Daily Mail - Daily Mail Weekend Magazine
QUICK BIRYANI
Serves 2 or more as part of a multi-course meal
l 3tbsp rapeseed oil
l 2.5cm (1in) piece of cinnamon stick 2 green cardamom pods, smashed
l 3 garlic cloves, peeled
l ½tsp cumin seeds
l 1 onion, finely chopped
l 1tbsp garlic and ginger paste (see tip across the bottom of the page)
l 3tbsp tomato purée
l 250g (9oz) pre-cooked meat, chicken, prawns or vegetables 1tbsp mixed curry powder (from Asian food stores) or any curry powder
l ¼tsp ground turmeric
l 2tbsp natural yoghurt
l 500g (1lb 2oz) cooked and cooled basmati rice
Pinch of saffron infused in 2tbsp hot milk (optional)
3tbsp finely chopped coriander, plus extra to serve if desired
l 70g (2½oz) fresh or frozen peas
l Salt
l ½ an onion, fried until crisp (or the equivalent shop-bought fried onions)
2tbsp ghee, for pouring over the top (optional)
lllllHeat the rapeseed oil in a large frying pan over a medium-high heat and toss in the piece of cinnamon stick, cardamom pods, garlic cloves and cumin seeds. Stir these whole spices around in the oil for about 30 seconds and then add the chopped onion. Fry for 5 minutes, or until the onion is soft and translucent. Stir in the garlic and ginger paste and fry for a further 30 seconds or so. Add the tomato purée and your pre-cooked main ingredient of choice, and stir to combine with the onion mixture. Stir in the curry powder and turmeric. Add the natural yoghurt, a tablespoon at a time, and mix it all in. This is your base masala, ready for the rice.
Reduce the heat to medium and add the cold cooked basmati rice. Carefully and delicately stir the rice into the sauce. It is important not to stir the rice too roughly or it will split and become mushy. Once the rice is heated through and coated with the oily sauce mixture, add the saffron-infused milk (if using). Then add the coriander and peas and continue cooking over a medium heat until the peas are cooked. This should take about 3 minutes. Season with salt.
To finish, transfer the biryani to a heated serving plate. Garnish with the crispy fried onions and a little more chopped coriander, if you like. Now, this is totally optional, but drizzling a bit of hot melted ghee over the top of the biryani tastes amazing! l l l l l l l
Heat the oil in a large pan that has a lid. When the oil is bubbling hot, add the piece of cinnamon stick, bay leaves (if using), black peppercorns, cloves and cardamom pods. Stir together for about 40 seconds to infuse the flavours of the spices into the oil. Add the onions and sugar, and fry for 8-10 minutes, until they turn a caramelised brown.
Next, add the garlic and ginger paste, Kashmiri chilli powder, turmeric, cumin and coriander. Give it all a good stir to combine, then add the diced tomatoes and chicken.
Brown the chicken for about 2 minutes, then pour the hot water in, reduce the heat to medium and cover the pan with the lid. Simmer, covered, for 10 minutes, then give it a stir. Only add a drop more water if it is looking dry – the idea hereisnotsomuchtosimmerthe chicken in a lot of liquid, but just to have enough water in the pan so that the chicken cooks through without frying. Cover the pan again and simmer for another 10 minutes, stirring from time to time and adding a little more water as needed.
By this time, you should have sauce that is so thick it coats the meat. When the oil rises to the top of the pan, your curry is ready! Throw in the chillies and garam masala, season with salt to taste, and enjoy.
aTo make your own garlic and ginger paste, place 150g (5½oz) each of garlic and ginger in a food processor