Tilda Grand Vegetarian Biryani
For the masala paste:
3 x green chillies
3 x cloves garlic
3cm ginger, peeled and roughly chopped
Pinch of salt
For the vegetable mixture:
100g cubed butternut squash
100g cauliflower florets
50g frozen peas
4 fresh tomatoes chopped
2 tsp ginger and garlic paste
2 tsp coriander powder
1 tsp chilli powder
1 tsp turmeric powder
½ tsp fennel seed
2 tbsp vegetable oil
½ tsp salt
For the biryani rice:
200g Tilda Grand, Extra Long Grain Rice
100ml vegetable oil
1 tsp salt
1 pinch of saffron strands soaked in 5-6 tsp of warm water
75g melted butter
½ tsp garam masala
Start of by making the masala paste by crushing together the chillies, garlic and ginger with a pinch of salt. Then set aside.
- To make the vegetable mixture base, in a deep pan bring to boil 650ml of water, then add the butternut squash and cauliflower and cook for 5 minutes.
- Add the peas to the pan and boil for a further 2 minutes. Drain the vegetables in a colander and set aside 650ml of the vegetable cooking water.
- Now heat the oil in a pan and add the ginger and garlic paste, the coriander powder, chilli powder, fennel seed and turmeric and stir fry for one minute.
- Stir in the tomatoes and salt and cook for a further 5 minutes or until the tomatoes are soft.
- Add the remaining cooked vegetables to the pan and mix until all the vegetables are coated in the spices.
- For the biryani rice, rinse the rice three times in cold water and drain well. Heat 100ml of oil in a large pan on medium heat. Add the rice, salt and masala paste from earlier and stir. Pour in the 650ml of vegetable cooking water.
- Boil the rice on medium heat for 8-10 minutes then cover with a lid, until the water has evaporated and the rice is cooked.
- Cool the rice for 10 minutes then mix in the butter and gently combine. Now add the garam masala, salt, saffron and mix well. You now have the 2 parts of the biryani (the biryani rice and the vegetable mixture).
- To finish of the dish layer the rice and vegetables. In a heavy lidded pan add a layer of rice (about 2-3cm deep) then add a layer of the vegetables on top of the rice. Repeat this process until you end up with a top layer of rice. Cover with the lid and place on low heat for 30 minutes. Serve piping hot!