Uit: theguardian.com: how to make the perfect vegetable Biryani
Felicity CloakeThursday 16 February 2017 08.45 GMT
Let op: te grote hoeveelheid! 1/5 is genoeg
500g basmati rice
100g chana or masoor dal
2 tbsp grated ginger
4 cloves of garlic, mashed to a paste with a little salt
2 green chillies, finely sliced
2 tsp garam masala
1 tsp ground cumin
½ tsp turmeric
1 tsp chilli powder
200g whole-milk yoghurt
2 tbsp lime or lemon juice
50g fresh coriander, finely chopped (optional)
300g cauliflower, separated into florets
2 carrots, cut into 2cm chunks
300g squash, cut into small cubes
10 green beans, cut into 2cm lengths
25g butter, melted
2 tbsp milk, warmed
Generous pinch of saffron
2 cardamom pods, crushed
1 bay leaf
200g wholemeal flour
2 onions, finely sliced and dried in kitchen paper
vegetable oil, to fry
2 tbsp flaked almonds, to serve
1 tbsp sultanas, to serve
Few sprigs of coriander or mint, to serve
Van dit recept 1/5 maken, het is écht te veel!!!
Soak the rice in water for 45 minutes, then drain and rinse until the water runs clear. Meanwhile, put the dal in a large pan of water and bring to the boil, skim and then turn down the heat and simmer for about 30 minutes or until just tender, then drain.
While the lentils are cooking, mix the ginger, garlic, chillies and dry spices together with the yoghurt, lemon juice and chopped coriander and season well. Whizz with a hand blender or in a food processor if you have one, then toss with the vegetables. Leave to marinate. Mix together the melted butter, milk and saffron.
Drain the rice and cook in a pan of boiling, salted water with the cardamom and bay leaf for 6-8 minutes until al dente, then drain well and mix with the dal. Heat the oven to 200C/400F/gas mark 6.
Put a lidded casserole dish over a medium-low heat and cook the vegetables and their marinade (if your yoghurt is very thick, add a splash of water to make a sauce) for 5-7 minutes until starting to soften. Check the seasoning. Gently pile the rice on top and pour over the saffron-infused milk.
Mix together the flour with just enough cold water to make a dough. Line the rim of the casserole dish with it and then put the lid on top to make an airtight seal. Bake for 30 minutes.
Meanwhile, heat a deep pan a third full of oil until bubbles form around a chopstick or similar dipped in, then fry the onion in batches until golden and crisp. Drain on kitchen paper.
Serve the biryani with the crispy onions, flaked almonds, sultanas and coriander or mint scattered on top.