Sometimes I do wonder if I can invest more time in photography because of all the wonderful pictures I see my fellow food bloggers post. I do feel strongly however that it is all about the food and recipes so I like to share the recipe as soon as possible and as many recipes as I can.
I do hold my fellow food bloggers in very high esteem that take skilled food photographic pictures. I hope one day to be as half as good as them!
This fuss free biryani, I made a few days back. It went down really well with the in laws and we especially enjoyed the crisped rice that baked to perfection.
Hope you enjoy this dish and are having a wonderful weekend. Much love, D x
2 carrots grated
1 courgette grated
1 red onion diced
1 red bell pepper diced
¾ tsp ginger paste
1 large cup frozen peas
1 tin sweetcorn rinsed
1 tbsp sunflower oil
Pinch of cumin & mustard seeds
Pinch of red dried chilli seeds
2 tbsp Biryani masala to taste
1 tsp turmeric powder
2 tsp ground coriander and cumin powder
1- 2 level tsp salt or to taste
300g tomato crushed passata
2 tsp tamarind sauce
½ tsp brown sugar
A whole large pot of pre cooked boiled rice
In a large pot, heat the oil on a medium heat, throw in the mustard and cumin seeds. Once they sizzle away, sprinkle in the red chilli seeds. Sauté the red onion and pepper until soft
Mix in the grated carrot and courgette with all the seasoning and spices. Combine well, reduce to a low heat, cover and cook for 10 minutes
Add the sweetcorn, peas and tomato passata. Stir well and simmer for a further 10 minutes. Meanwhile pre heat the oven to 200°c
Once the biryani veg is prepared. Layer a large rectangular oven dish with the boiled rice (2cm depth) pour over all the prepared curry and spread evenly.
Cover with the remaining rice
Place in the oven for 30 to 40 minutes until the top rice layer is nice and crispy. Serve with a cooling raita or kadhi