My favourite cuisines to cook are Italian and Indian.  Think I'll make some homemade pasta this weekend...

I had some goat yogurt that was about to go to the dark side and wanted to use it something.  The recipe I used is from the Curry Club cookbook by Pat Chapman.  Although the recipe has many ingredients and many steps, don't be afraid, it's worth it.  I used stewing beef, but usually use goat meat or lamb.  I actually do happen to have all of these spices in my cupboard, but as I said, I enjoy cooking (and eating) Indian food :-)

1 med onion, chopped
1 large clove of garlic, chopped
1 inch fresh ginger, chopped
juice of 1/2 lemon
1.5lbs meat,fish,veg or combo
2 ripe tomatoes, peeled and finely sliced

2 cups of basmati rice
1/4 tsp saffron strands
2 tbsps warm milk
1/2 small onion, chopped
1/2 pint(300ml) meat stock

Spices 1:
2 green cardamoms
5 black peppercorns
2 whole cloves
1 tsp cummin, ground
1 tsp coriander, ground
1/4 tsp chilli powder

Spices 2:
2 green cardamoms
2 whole cloves
2 inch cassia bark
2 bay leaves

1 tbsp sultanas (I skipped)
1 tbsp halved almonds
1 hard boiled egg, sliced (I skipped)

My choice for toppings - fresh chopped cilantro and fried shallots.

1. To make the filling, fry onion, garlic and ginger in ghee until golden, then add Spices 1. Add lemon juice,meat,seafood or veg and tomatoes. If cooking meat, do so very slowly for 1 hour. Seafood will take about 30 mins at the most, vegetables about 15 mins. It should be quite dry and coated with the mix.  Season with salt.

2. Meanwhile, parboil the rice for 5 minutes, Strain, set aside, and soak the saffron in the milk for 10mins.

3. Fry the rice onion in some ghee, add the stock and saffron and milk. Add rice, heat through then, strain, keeping stock.

4. Prehat oven to 160 -180 celsius. Place a layer of rice (about half) in a flat dish, top with Spices 2, then layer in filling. Top with remaining rice, pour on retained stock, cover and cook for about 1 hour. Garnish with sultanas, almonds and egg.

This makes A LOT of biryani, so invite some friends over LOL.  It also freezes quite well for lunches.


No comments:

Post a Comment