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.