Vegetable Biryani.
Ingredients.
450g / 1 lb of Basmati rice, washed, soaked and drained.
Salt.
3 tablespoons of oil.
A 5cm / 2 inch piece of cinnamon stick.
6 cardamoms.
6 cloves.
2 onions, sliced.
2 garlic cloves, finely sliced.
2 green chillies, finely sliced.
1 tablespoon of grated ginger root.
1kg / 2 lb of mixed vegetables, roughly chopped.( keep the pieces fairly large so they do not disintergrate during cooking.)
400g / 14oz of tinned tomatoes.
Method.
1. Par boil the rice in plenty of boiling salted water for 3 minutes, then drain.
2. Heat the oil in a large pan and fry the cinnamon, cardamoms and cloves for a few seconds.
3. Add the onions, garlic, chillies and ginger and fry until soft and golden.
4. Add the vegetables and fry for 2 to 3 minutes. Add the tomatoes with their juice and salt to taste.
5. Cover and simmer for 20 minutes, or until the vegetables are tender.
6. Layer the vegetables and rice in a casserole dish, starting and finishing with vegetables. Cover tightly with a lid and bake for 25 to 30 minutes until the rice is tender.
Serves 4 to 6.
