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Spiced vegetable biryani

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Spiced vegetable biryani biriyani at home Ingredients 2 tbsp vegetable oil 1 small  cauliflower , broken into small florets 2 large  sweet potatoes , peeled and cubed 1 large  onion , sliced 1l hot vegetable stock 3 tbsp hot curry paste (Madras is good) 1 red chilli, seeded and finely chopped large pinch of  saffron  strands 2 tsp mustard seed (black or white) 500g basmati rice 140g trimmed green bean, halved 2  lemons , juice only a handful of fresh coriander leaves 50g packet salted roasted  cashew  nuts poppadums and raita, to serve Method Preheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through. Add all the vegetables to the tin, except the beans, stirring to coat them in the hot oil. Season with salt and pepper and return t...
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Chicken biryani bake

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Chicken biryani bake????? biryani baked Ingredients 1 tbsp  olive oil 4 skinless chicken breasts, chopped into chunks 4 skinless, boneless chicken thighs, chopped into chunks 2  onions , sliced 4 tbsp curry paste (we used korma and tikka masala) 300g  cauliflower , chopped into small florets 700ml chicken stock 400g can chopped tomato 400g can chickpea, rinsed and drained 200g natural yogurt 300g  spinach 400g basmati rice, cooked following pack instructions 5 tbsp flaked almond Method Start by making the curry. Heat 1 tbsp of the oil in a large, deep frying pan. Season the chicken and fry until browned, then remove and set aside. Fry the onion in the rest of the oil for 10-12 mins until soft and starting to caramelise. Add the paste and cauliflower, stirring to coat everything, then return the chicken. Pour in the stock, tomatoes and chickpeas and simmer everything for ...
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HOW TO MAKE BIRIYANI AT HOME????

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HOW TO MAKE BIRIYANI AT HOME???? HOW TO MAKE BIRIYANI AT HOME???? Ingredients 300g basmati rice 25g  butter 1 large  onion , finely sliced 1 bay leaf 3 cardamom pods small cinnamon stick 1 tsp  turmeric 4 skinless chicken breasts, cut into large chunks 4 tbsp curry paste (we used Patak's balti paste)) 85g raisin 850ml chicken stock chopped coriander and toasted flaked almonds to serve Method Soak the rice in warm water, then wash in cold until the water runs clear. Heat butter in a  saucepan  and cook the onions with the bay leaf and other whole spices for 10 mins. Sprinkle in the turmeric, then add chicken and curry paste and cook until aromatic. Stir the rice into the pan with the raisins, then pour over the stock. Place a tight-fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum and cook the rice for another 5 mins. Turn off the heat and leave for 10 min...
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