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A
colorful, tasty Indian rice dish packed with plump roasted
cashew nuts.
(Read
the related
blog post.)
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| A
pinch of saffron strands |
| 1½
cups boiling vegetable or chicken stock |
| 1
tablespoon butter |
| 1
tablespoon canola oil |
| 1
onion—finely chopped |
| 1
carrot—finely chopped |
| 1
cup green beans—trimmed and cut into 1-inch pieces |
| 2
cloves garlic—finely
chopped |
| 2
teaspoons finely grated fresh ginger |
| 1½
teaspoons garam masala |
| 1
teaspoon cumin |
| 1
teaspoon turmeric |
| ½
teaspoon chili powder |
| 1
cup basmati or long-grain
rice |
| ½
cup plain natural set yogurt |
| 1
teaspoon salt |
| ¾
cup unsalted roasted cashew nuts |
| Handful
of fresh cilantro (coriander) leaves, to garnish |
SOAK
the saffron strands in the boiling stock. HEAT the butter and
oil in a large frying pan over a medium heat and cook the onion
and carrot for 5 minutes, stirring occasionally. ADD the green
beans and cook for 3 minutes. ADD the garlic, ginger, garam
masala, turmeric, cumin and chili powder and cook, stirring,
for a minute. ADD the rice and cook for a minute, stirring to
coat the grains. ADD the stock, yogurt and salt, stir to combine,
then bring to the boil and cover with a lid. REDUCE the heat
to low and simmer gently for 20 minutes without lifting the
lid. ADD the cashew nuts and fluff up the rice gently with a
fork to combine the ingredients. SERVE the biryani on plates
garnished with the cilantro on top.
Variations:
Replace the green beans with peas; try almonds instead of
cashew nuts; or use fresh mint in place of cilantro to garnish.
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