This is an easy way to make some tasty biryani to accompany any shak (curry), and all in one-pot so less washing up! I’ve used mushrooms and peas in this one but you can use any vegetables that you fancy here.
- 1 tbsp thel (sunflower oil)
- 1 heaped tsp jeeru (cumin)
- 1 small piece of tuj (cinnamon)
- 2 lavin (cloves)
- 1 bay leaf
- 1 heaped cup basmati rice
- 2 cups mushrooms, sliced
- 1 cup peas
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 1 heaped tsp dhana jeeru (ground coriander and cumin)
- 1 tsp hardar (turmeric)
- ½ tsp lal chutney (red chilli powder)
- 1 tsp nimak (salt)
- 1 litre boiling water
- In a large pan, add the thel and put on a high heat.
- Once hot, add the jeeru, tuj, lavin and a bay leaf and stir.
- Add in the basmati rice and stir continuously until the rice goes slightly translucent (around 2 to 3 minutes)
- Stir in the mushrooms, peas, onions and garlic (or whichever vegetables you are using)
- Add dhana jeeru, hardar, lal chutney and nimak.
- Add boiling water (be careful, it will spit slightly so have the lid of the pan to hand)
- Give it a good stir and then leave to cook on a medium to high heat for approximately 15 minutes, or until the rice is cooked through. If the rice is getting a bit dry while cooking, then add a little more water.