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Biryani Rice
2014-09-16- Cuisine: Indian
- Course: Side Dish
- Skill Level: Intermediate
Recipe Info
- Servings : 5
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Fluffy, fragrant and richly spiced rice. Whether you eat it as a one-dish meal or as part of an Indian feast, it’s well worth the effort to prepare.
Ingredients
- 300g long-grain rice
- 2 tbsps olive oil
- 1 onion, nely chopped
- 2 garlic cloves, crushed
- 2 tsp fresh ginger, grated
- 1⁄2 tsp ground chilli
- 1 tsp ground cumin
- 2 cinnamon sticks
- 1⁄2 tsp ground turmeric
- 1 tsp ground coriander
- 6 fresh curry leaves (optional)
- 150ml plain yoghurt
- 1 tsp white sugar
- 3 tbsp slivered almonds, toasted
Method
Step 1
Cook the rice in salted water for 8 minutes, then drain and set aside.
Step 2
Heat the oil in a large frying pan over medium heat, add the onion and cook for 5 minutes or until softened and browned.
Step 3
Add the garlic and ginger and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.
Step 4
Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes.
Step 5
Remove from the heat and allow to sit for 10 minutes. Remove lid, add almonds and stir well to combine.
Step 6
Garnish with mint, and offer chutney and sliced tomatoes and onions with the dish.
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