Biryani

A version of the classic Punjab rice dish, spiced with mint and cinnamon, and flavoured with coconut.

Difficulty (1-5): 5

Prep Time:

Cooking Time:

Serves: 4

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Biryani

Preparation

  1. Soak the rice in cold water for 20 minutes, then wash and put in a pan with a large pinch of salt.
  2. Cover with water until 1cm (½in) above the surface of the rice, bring to the boil and cook uncovered for 15 minutes.
  3. Cover the pan, turn down the heat and simmer for 5 minutes.
  4. Add the turmeric, lemon juice and saffron water then pour over the rice. Sprinkle over the fenugreek powder.
  5. Turn off the heat and leave to steam for a further 5 minutes.
  6. Take off the lid and fork through the rice. Allow it to cool on a large plate.
  7. Heat half the oil, add the garlic, ginger and onion. Fry til golden brown.
  8. Add the cardamoms, cloves, salt and turmeric. Add the cheese and coconut and other vegetables separately in the remaining oil. Add ½ the saffron rice and about four sprigs worth each of the coriander and ½ of the mint to the ginger and garlic mixture, then stir in the fried vegetables.
  9. Pack into a casserole and keep warm in a low oven for about half and hour.
  10. Serve with the extra coriander and mint, a sprinkle of cinnamon, and a wedge of lime.

Ingredients

  • 8 tbsp sunflower oil
  • 4 cloves of garlic, crushed
  • 4cm (2in) stick of ginger, grated
  • 4 medium onions, chopped
  • 6 cardamoms
  • 3 cloves
  • 1/2 tsp salt
  • 1tsp tumeric powder
  • 4 tomatoes, chopped
  • 50g (2oz) cream cheese/paneer
  • the flesh of half a coconut, grated
  • 8-10 green chillies, de-seeded and Sliced lengthwise
  • 12 green beans
  • 2 potatoes, cut into thin sticks
  • 1/2 cauliflower, chopped into small florets
  • 1 handful mint leaves, chopped
  • 1 handful coriander leaves, chopped
  • 2 tsp cinnamon
  • 1 lime cut into quarters

For the saffron rice:

  • 240g (8oz) Tilda Pure Basmati Rice
  • 1 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1-2 green chillies, de-seeded and chopped
  • 1-2 red chillies, de-seeded and chopped
  • 1 tsp chana daal (yellow split peas)
  • 2 tbsp peanuts
  • 1 pinch of turmeric powder
  • The juice of 1 lemon
  • 10 saffron strands, soaked in 2 tbsp hot water
  • 1 handful coriander leaves
  • 1 tsp fenugreek seeds, dry roasted and powdered

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