Biryani

Ingredients

1 1/2 cups white long-grain rice

2 Tbsp olive oil

1 onion, finely sliced

2 garlic cloves, crushed

2 tsp grated fresh ginger

1/2 tsp ground chilli

1 tsp ground cumin

2 cinnamon sticks

1/2 tsp ground turmeric

1 tsp ground coriander

6 fresh curry leaves (optional)

150ml thick plain yoghurt

1 tsp white sugar (optional)

3 Tbsp sultanas

3 Tbsp slivered almonds, toasted

1/3 cup roughly chopped coriander leaves

Method

Cook the rice in salted water for 8 minutes, then drain and set aside.

Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 mins or until softened. Add the garlic, ginger and cook, stirring, for 3 mins. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 min, then reduce heat to very low.

Place the rice on top of the sauce and cook for 10 mins. Remove from the heat and allow to sit for 10 minutes. 

Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and serve with chutney, sliced tomatoes and onions.

Chook’s note:  you could add chicken, lamb, or pork while it is cooking or do as I do sometimes and simply serve it on its own or as a side dish for grilled meat.

Add 2-3 cardamom seeds if you like that flavour but this tastes delish as is. I didn’t have enough almonds so added toasted cashews. I also prefer raisins to sultanas so I did a mix; next time I will add some currants I like their dark taste. 

The original method said to cover the top of the pan with a folded tea towel after adding the rice and then place the lid on top of the tea towel. That sops up moisture but it’s fine without.

Kedgeree

A simple favourite with an interesting history. According to ‘Larousse Gastronomique’ (encyclopedia of gastronomy) what we call kedgeree originated from a concoction of spiced lentils, rice, fried onions and ginger known as ‘khichiri’ dating back to C14th eaten widely across India. The early British colonists developed a taste for it and soon both khichiri and fish became mainstays of the Raj breakfast table and, in time, their Indian cooks integrated the two. Eggs, believed to have been introduced to the Indian kitchen repertoire by conquering Mughals centuries earlier, were later added as a garnish. When the dish travelled back to Edwardian country homes, via letters and regiments, the lentils were usually left out and flaked smoked haddock added in thanks to the Scots. [The Economist]

Ingredients

4 large eggs 

180gm rice

500 gm smoked cod

200ml milk

60gm (2Tbsp) butter

2 large onions (peeled and finely sliced)

4 tsp curry powder

6 cardamom pods (bash them a little to help release the flavour)

2 bay leaves

1/2 lemon (juiced)

Freshly ground black pepper (to taste)

To serve:

Parsley (finely chopped)

lemon wedges

Chutney

Method

Hard boil the eggs then cool and peel.

Cook rice in salted water with the lid on for 5 minutes. Remove the pan from the heat and keep it covered for an additional 10 minutes. 

Place the fish in large pan and poach in milk (add water if milk doesn’t cover the fish) until cooked.

Remove any skin and bones. Flake into large chunks. 

In a large pan, melt the butter, add the onions and cook gently stirring occasionally, until the onions are soft approx 10 mins.

Add curry powder, cardamom, and bay leaves to the onions and cook for 2 minutes then add the rice and fish.

Quarter the cooked eggs and add them to the rice, and gently stir the mixture.

Add the lemon juice, season with a little salt and pepper, and stir again.

Serve with chopped parsley and garnished with the remaining eggs and lemon wedges.

Chook’s note: I add some of the fish-infused poaching milk when cooking the rice. It adds a creaminess and more flavour.