- 500g basmati rice
- 2 large onions, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- thumb-size piece fresh root ginger, shredded
- 65g sachet korma curry paste (we used Sharwood's)
- 2 cinnamon sticks
- 6 green cardamom pods
- 3 star anise
Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…
- 250g diced potatoes
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 small cauliflower, cut into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 250g Greek yogurt
- 225g frozen peas
- 2 good pinches saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- ½ tsp rosewater
- butter, for greasing
Butter is a dairy product made from separating whole milk or cream into fat and…
- 100g roasted, salted cashew nuts
The seeds from the 'Cashew Apple' - a tree which bears bright orange fruit and is native…
For the garnish
Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.
Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.
Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.
Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it’s ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.
Good source of vitamin C, counts as 1 of 5-a-dayDon’t walk away from the rice as it boils – the pre-soaked grains cook quicker than you’d expect, so you need to ensure that it doesn’t overcook.