PEA AND MUSHROOM LAYERED
SAFFRON BIRYANI
& DECADENT HOMEMADE PANEER
The Taste Safari twist to this recipe is the gorgeous, soft, rich homemade paneer which gives it a completely different
texture. Give this recipe a go for a really impressive vegetarian celebration dish!
INGREDIENTS
½ teaspoon turmeric
2 cups boiling water
½ teaspoon garam masala
3 tablespoon ghee
2 litres fresh milk
¾ teaspoon fresh green chilli
1 red onion
1 teaspoon citric acid
1 teaspoon finely minced ginger
1 cup fresh garden peas
1 teaspoon finely minced garlic
1 punnet mushrooms, cut into very small quarters
1 bunch coriander finely chopped
1 cup tomato juice
1 cup of finely chopped leeks
¾ teaspoon cardamom powder
1 cup rice, washed
¾ teaspoon salt
½ teaspoon mixed spice
1 teaspoon cumin powder
1 cup cream
½ teaspoon salt
1 teaspoon coriander powder
½ cup milk
1 teaspoon tandoori masala
Separate Mix for the Rice :
Saffron strands (a pinch)
Method:
Rice: Heat a wide pan over medium heat, add 1 tablespoon ghee and heat until hot but not smoking. Add the rice and swirl through the pan ensuring all the
grains get coated. Add the two cups of boiling water, cover, reduce the heat and let this cook for at least 25 minutes. Set aside once tender cooked.
Paneer: Bring the milk to a boil then add the citric acid to make it curdle. Place a muslin cloth over a colander and drain the milk so that soft curds remain.
Leave for at least 10 minutes then gently break it up with your fingers into small little lumps. To complete the paneer filling, heat a wide pan over a lowmedium heat. Add the cumin seeds until they are just spluttering and crackling, then add your minced ginger, garlic and finely chopped leeks. Add the
mushrooms. Stir these around until the leeks and mushrooms just begin to soften.
Add your paneer and stir into this mixture, cooking for a few minutes. Now add the tomato juice, cumin and coriander powder, garam masala, green chilli, salt,
turmeric and half of the fresh coriander. Stir fry for 3-4 minutes, then add your garden peas, combining well. Heat your oven to 200 degrees centigrade.
Gently break up the rice using using your fingers and softly fold through the separate spices for the rice, distributing the flavor throughout. After this, combine
the cream, milk and saffron strands – letting these infuse through the creamy mixture.
It’s finally time to layer your biryani. Line an oven proof dish with butter. Start with a layer of rice then follow with a layer of the paneer mix. Add another layer
of rice and then spoon over at least 3 tablespoons of the saffron cream mixture. Repeat this once again finishing with a layer of rice. Spoon over any remaining
saffron cream mix. Cover very tightly with foil and place into the oven to bake for 50 minutes.
Fry a thinly sliced onion in 1 tablespoon of ghee until golden brown and beginning to crisp. Sprinkle over the top along with the remaining fresh coriander.
Serve piping hot with a lovely, chilled, home made Raita.
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