Vegetable Biryani with Chapatis (v)

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I’ve been craving this for a while now, but have been reluctant to make it as I never end up with perfect rice. Determined to succeed this time, I dug deep into google and came up with two recipes that looked promising. I liked the idea of soaking the rice from this Instant Pot recipe┬ábut not the soggy veggies you usually get from pressure cooking. I also liked the idea of roasting the vegetables and cashews first to char them a little in this BBC recipe. So I combined the two and the end result was very pleasing. Woohoo.

For 4-6 portions you need

Biryani

  • 1 sweet potato, peeled and cut into small dice
  • 1 medium carrot, peeled and cut into small dice
  • 3-4 broccoli florets, cut into small pieces
  • 8 sprouts, peeled and cut in half
  • Handful cashews (about 1/2 cup)
  • 2 tbsp oil
  • salt and pepper
  • 1 onion finely chopped
  • 2 tbsp oil
  • 2″ piece of ginger, grated
  • 4 cloves garlic, chopped
  • 1 tsp each:
    • garam masala
    • ground cardamom
    • ground allspice
    • ground cumin
    • ground coriander
    • ground turmeric
    • chilli flakes
  • 1 cup basmati rice, rinsed until the water runs clear then soaked in 2 cups of water for 20 mins
  • 1.5 cups water

Chapatis

Makes 4 small chapatis

  • 70g wholemeal flour
  • 70g plain flour
  • pinch salt
  • 2 tsp olive oil
  • 90ml (or thereabouts) of warm water
  1. Begin by placing the vegetables, cashews, seasoning and oil into a large oven proof pan and roasting on 180 degrees for about 20 mins. Stir a few times but you want to let the cashews, broccoli and sprouts begin to char a little.
  2. Meanwhile, prep the rice and leave to one side.
  3. Heat the remaining oil in a pan and add the dry spices. Cook for 15-20 secs then add the onions. Sautee for 5 mins until softened. Add the ginger and garlic and cook for a further 2-3 mins.
  4. Add everything to the ovenproof pan and mix well. Cover with foil or a close fitting lid and cook for a further 20-30 mins. Once the rice is done, remove from the oven and allow to steam gently whilst you cook the chapatis.
  5. Combine all the chapati ingredients and knead into a smooth dough (about 7 mins). Be careful not to add too much water!
  6. Divide into 4 balls and roll each out on a floured surface
  7. Heat a pan until smoking hot, add a little oil and fry each chapati until cooked. You can tell when your pan is hot enough as the chapati will puff up like this when it hits the pan. Make sure you have your windows open as it will smoke a lot! We served ours with some dhal from the freezer. Delicious.

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