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Biriyani
Every time I make this it amazes me that a meal that requires so little effort can taste so . . . well . . . you decide.
You need:
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1.5 cups brown rice
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1.5 cups of green lentils or lentils vertes
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Piece of broccoli
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Tsp turmeric
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Veggie stock
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1 tin chopped tomatoes
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1 TBSP chutney
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2 large onions
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2 Garlic cloves
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2 Tsp cinnamon
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4 whole cloves
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Tsp ground fennel, Tsp cumin, Tsp coriander
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Half Tsp chilli powder
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6 hard boiled eggs
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Sunflower/vegetable oil
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2 TBSP plain yoghurt
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Salt and black pepper
Do it
Preheat oven to 160oC (Gas 3, 320oF).
Cover the rice with water and a heaped tsp of salt and tsp of turmeric and leave to stand for an hour or so. Cover the lentils with water, add a tsp of salt and leave to stand soaking while you go play a game of squash or racketball or both.
When you get back bring both to the boil and then simmer - depending on how long your game was will depend on how long you need to simmer. It'll take about 45 mins. Check the packaging for cooking times. Just keep tasting - you'll know when they're ready. When ready drain both.
Put 6 eggs in cold water in pot and bring to boil, then simmer for 8 minutes.
While they are simmering, heat sunflower oil in pot and fry onions, garlic and piece of broccoli. When soft, turn down heat and add 2 Tsp of cinnamon, the 4 whole cloves, and a Tsp each of fennel, cumin and coriander. Add chilli powder but don't kill the flavours with too much heat - just a quarter Tsp of the hot stuff will do. Cook gently for about 3 mins then add the rice and lentils and mix well. Add the tin of chopped tomatoes and about 300ml of veg stock.
Get a large dish and spoon about a third into base. Get your hard-boiled eggs and slice thinly and put a layer on mixture. Sprinkle with a bit of salt and loads of black pepper. Add next third of mixture and then more eggs with salt and black pepper, and then the last third of the mixture. Cover it. Shove it in the oven for about 45 mins.
How can lentils and rice taste so . . .
Tasty, delicious and nutritious.