Biryani

Yesterday was an almost unnormal warm day - we had about 12-16°C. Thank to the warm wind going from the south. Well I liked it, as I'm definitely not a person made for the cold days. I freeze pretty well and so this warm day was just agreable for me. 

But today again windy and cold. Perfect for a wam early dinner with friends. 

Usually my kitchen is very cold during wintertime (lack of having a heating), but when the oven or the stove is on, its quite warm and nice be in there. 

Anyway, for todays dinner I was in the mood for spices that heats up from inside. For mine I would have made it a little spicer, but as my friend don't like too much spicy food and beside whe where having a kid at the table - I kept it low, but still tasty with a light spice. They liked is very much and I was glad. 

We had very funny evening together and the good food made its rest to it.

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Biryani

4 Persons
30 min

Ingredients:
350 g basmati rice
1 large carrot, sliced
2 potatoes, peeled and diced
1/2 cauliflower, cut into florets
3 tablespoons vegetable oil
1 red onion, chopped
1 red and green pepper, stalk, seeds and partitions removed, chopped pulp
1 zucchini, chopped
100g frozen peas
1 teaspoon ground turmeric
1 tsp paprika
2 tsp ground coriander seeds
2 tsp mild curry paste
1 tsp cumin
150 ml vegetable stock
50 g Cashewnuts, lightly toasted

Preparation:
Cook the rice according to package directions until al dente. Drain and set aside.

Give Carrot and potatoes in boiling water for 5 min. Blanch. Add Cauliflower and cook until the vegetables are soft. Pour off the liquid and set aside. 

Heat the oil in a large frying pan, add the onion and sauté over medium to low temperature. Add the Peppers and zucchini and fry, stirring occasionally, for 5 minutes.

Add the cooked vegetables and peas from the other pan then stir in turmeric, paprika, coriander, curry paste and cumin and cook for a further 5 min., And finally pour in the broth. 

Meanwhile preheat the oven up to 180 ° C.


Put half of the rice in a casserole dish and spread the vegetablemi over it, cover with the remaining rice. Cover the dish with aluminum foil and give in the oven for 30 min. 

Before serving sprinkle with cashews.

Serve with Indian naan, mango chutney, pickled limes.