It is still the Easter School Holidays. The kids are at home and so there isn’t much time for a finely honed blog post.
I thought I might try the quick post function.
I cannot profess to be an authority when it comes to making curry. Friends and family seem to own books on the subject with words in the title like ‘Bible’. The only curry recipe book I have at home features in the picture above and is called ‘Let’s eat Indian at home’! For ages I thought it was more snappily entitled ‘Let eat Indian tonight!’ It’s in a series; one could be eating Italian, Mexican or Chinese instead. I can’t say I even follow the recipes that closely, just absorbing a feel for what ingredients and spices are necessary to distinguish my saags from my bhunas. I don’t seem to have the time for the full recipes either so usually invent and as usual that is what happened last night.
My Biryani worked out very well though, I knew what I was aiming for in principle but in the end I don’t think this is authentic in any way as I went entirely off-piste in construction. Like with all these things it is a bit of a effort, a 2-stage process, but surprisingly quick as well. This serves 4.
So there are 2 parts to this, a tomato and spinach sauce and the biryani. I will list the ingredients out as we go along but the biryani can optionally include 30g each of soaked sultanas and toasted flaked almonds. Therefore, if using, before you even get to the tomato sauce you need to soak the sultanas in a bowl of boiling water.
Stage One – The Tomato Sauce
¼ medium Onion, chopped, 1 tbsp flavourless Oil, crushed clove of Garlic, good pinch Chilli flakes, ½ tsp ground Ginger, 1 tsp ground coriander, 1 tsp ground cumin, pinch of Asafoetida, 1 red pepper, sliced, 1 tin of Tomatoes, chopped, or ½ tin of Passata, a handful of Spinach leaves, roughly chopped, 1 tsp chopped Mint, salt and pepper.
Heat the oil in a saucepan and add the onion, fry over a moderate heat until transparent and tinged brown round the edges, add the garlic, stir round for 30 seconds or so, add all the spices and stir again for another 30 seconds. Add the pepper, coat with the oil and spices and then add the tomatoes or passata, season, cover and simmer gently, stirring occasionally whist you make the biyani. If using passata you may need to slacken the sauce with recently boiled water from the kettle to prevent it from drying out.
Stage Two – The Biryani
350g Basmati rice, 800ml just boiled water, some left over roast lamb or chicken if you wish, chopped, ¾ Onion, sliced, 2 tbsp flavourless Oil, crushed clove of Garlic, 1 tsp finely chopped Ginger or ½ tsp of ground, pinch of Chilli flakes to taste, 1 tsp ground Coriander, 2 tsp Cumin, 1 tsp Turmeric, pinch of Garam Masala, 4 or 5 Mushrooms, sliced, juice of 1 Lemon, good handful of frozen Peas, salt and pepper, optionally 30g each of flaked Almonds, toasted and the soaked Sultanas, fresh Coriander to serve if you have it.
Preheat the oven to 180°C/Fan 165°C. In something like a Le Creuset casserole, heat the oil and fry the onion again gently until tinged brown round the edges, then add the garlic, ginger and spices except the Garam Masala and fry again for a minute or so, add the meat, if using, and mushrooms and coat in the spices. Then add the rice and again coat in the spices and cook for a minute stirring continuously. Add 600ml of the boiled water, stir again to combine and once the liquid is bubbling, season, cover and pop into the oven for 15 minutes. Whilst that is cooking, toast the flaked almonds in a frying pan without oil over a moderate heat, shaking the pan frequently. This only takes a minute or so then remove from the heat and set aside. Drain the sultanas and set aside too.
Once the 15 minutes is up take the casserole out of the oven, stir the rice mixture which should look pretty much cooked, add the peas, lemon juice, Garam Masala and remaining 200ml of recently boiled water, stir through and return, covered, to the oven for 5 more minutes.
Add the mint and spinach to the tomato sauce and stir through until the spinach is wilted. Check the seasoning.
Once the 5 minutes is up, remove biryani from oven, fork through and add the almonds and sultanas if using. Sprinkle with fresh coriander.
Serve a bed of the biryani with a garnish of tomato sauce on top.
The kids coped fairly well with this, obviously you can tailor the chilli heat to suit and leave out almonds and sultanas to give a more child-friendly spicy rice dish which would be enjoyable on its own. Ours really liked the rice; the tomato/spinach sauce – not so much!