Welcome to another fantastic Indian recipe. This time I am making a fusion meal consisting of an authentic Biryani with a British Indian restaurant style coconut infused curry sauce. The recipe maybe a little complex but well worth the amazing results. I find it’s better to prepare all your ingredients in advance to keep the cooking process simpler.
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INGREDIENTS
BIRYANI
2 cups - Basmati Rice (first cooked until doubled in size & drained)
Spices to season the rice:
8 Green Cardamom, 3 Black Cardamom, 3 inch Cassia Bark, 3 Dried Chillies, Tsp Fennel Seed, ½ Tsp Cloves, ½ Tsb Black Pepper Corns, 2 Tej Patta (Cinnamon Leaves), 2 Star Anise & Salt to Taste.
5 tbsp - Ghee
3 tbsp - Ginger Garlic Paste
100ml - Full Fat Yogurt
2 tbsp Shan (brand) Biryani Seasoning
450g - Par-boiled Mixed Vegetables (cooked about 80% with a little salt & turmeric powder). Feel free to use chicken etc, just cook it first with a little oil before adding the ginger garlic paste and yogurt.
A good Pinch of Saffron soaked for an hour in Ful Fat Milk.
Fried Onions for layering (see recipe below)
1 Handful - Fresh Coriander
BARISTA ONIONS
Ghee to cover the bottom of the pan
4 Evenly sliced long slithers of Onions
2/3 tsp - Salt to taste
1 tsp - Brown Sugar
INDIAN RESTAURANT COCONUT CURRY SAUCE
Oil to cover bottom of the pan.
1/5 tsp -Cumin Seed
1 medium Onions
5 Cloves - Chopped Garlic
Salt to taste
2 tbsp Mix Powder (head over to Taste of India Spices on eBay for the Best - Link above)
500ml Base Gravy - Here’s a great recipe: • BIR Base Gravy - Liqui...
Garnish with Freshly Chopped Coriander.