Description
This biryani recipe I brought back from India. It is simplified, since in our latitudes it is impossible to find all the necessary spices. However, the taste is very spicy, like a real Indian.
Ingredients
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Melted butter
40 g
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Sunflower oil
2 Tbsp
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Figure
200 g
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Onion
1 piece
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Dried apricots
50 g
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Raisins
50 g
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Pepper
100 g
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Chili
1 piece
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Almonds
30 g
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Cashews
30 g
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Cinnamon
1 piece
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Coriander
1 tsp
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Cardamom
1 tsp
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Turmeric
1 tsp
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Ginger
15 g
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Garlic
1 tooth
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Salt
Cooking
Here are our ingredients. Prepare them.
Long grain rice "Jasmine" from Mistral rinse with cold water.
If the coriander seeds, then it should grind.
Finely chop the onion. The apricots should be washed, dried and cut into 4 parts. Raisins wash and dry. Bulgarian pepper cut into small cubes. Chili pepper finely chop with seeds, but if you want to reduce the level of spice in food can be cleaned Chile from seed and put only half of the pepper. Ginger peel and finely grind on the grater.
Garlic skip through the press.
In a pan lightly dry nuts.
Melt ghee in a pan and add the sunflower. Well warmed up the oil spread all the nuts and fry for 1 minute.
In the pan with the nuts, add the onions and garlic, fry for 2 minutes.
Add the apricots, raisins, cinnamon, cardamom, coriander, turmeric, ginger. Stirring all fry within minutes. Then add the Bulgarian and Chile pepper. All mix, salt and fry a little
On top of roasted vegetables and spices spread an even layer of rice. Gently pour water to cover the rice completely. The sunflower, wait until the water boils. Cover the rice with a lid, reduce heat and simmer 8 minutes. Stir again, cover and let steep for 5-10 minutes.
Vegetarian biryani is ready. Can you dish garnish with cilantro.
Bon appetit.
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