During lockdown 12 year Big Boy (5' 11" on his 13th birthday!) made Biryani with Scouts via Zoom. By their own admission, it was their most ambitious cooking session yet (Leek & Potato Soup, Fried Cheese Toasties, Mincemeat, Pancakes, & Fajitas).
He made a vegetarian version, having become vegetarian 6 months previously. It was an outstanding success, and has made his head even bigger. I did ask the Scout leader who talked them through the session if I could have the full recipe, but I am still waiting. Instead I have muddled through, twice, working it out from the list of ingredients provided to the Scouts the week before. So I will write up my method now before I forget.
Serves 4-6
2 tbsp vegetable oil
2 medium onions, peeled and thinly sliced
1 heaped tsp cumin seeds
10 grams garlic (3-4 cloves), peeled and crushed
10 grams ginger (small thumb sized piece), finely grated
5 pods green cardamom (smashed)
1-5 Green chilli peppers (The chilli is an important flavour but use milder varieties if you don’t tolerate spice or none at all)
1 tbsp garam masala
1/2 tsp ground cinnamon
1 tsp turmeric, or a pinch of saffron if you have it
5 grams mint (finely chopped), or 1 tsp dried mint
10 grams fresh Coriander (finely chopped)
1 large box of mushrooms, or 300g of other vegetables (grated sweet potato, butternut squash, carrot, swede etc)
1 tin of chickpeas including liquid
1 bay leaf
1.5 mugs basmati rice
1 vegetable stock cube, crumbled
3 mugs recently boiled water
1 tsp salt
Start with caramelising the onions. Fry gently in the vegetable oil over a medium low heat, stirring from time to time until golden. This takes about 20-30 minutes, giving you time to prepare the other ingredients.
When the onions are caramelised add the dried spices including the chillies, but not the saffron if using. Stir around then add the garlic and ginger. Stir again then add in the grated vegetables and stir fry for a few minutes. Add the chickpeas, rice, water with the stock cube (and saffron if using) dissolved in, salt, and bayleaf. The water needs to come about 1cm above the level of the mixed vegetables and rice.
Cover and bring to the boil then turn down to the lowest and cook for 20-30 minutes until you can hear a slight frying noise, meaning the water has been absorbed and the rice is just starting to brown on the bottom of the pan. Serve.
No comments:
Post a Comment