Baghali Polo - Persian Rice and Dill and Broad beans

Ingredients
1 cup sella basmati rice
1 teaspoon salt
2 table spoons olive oil
1/2 cup chopped dill 
1 cup broad beans; frozen
1/4 teaspoon saffron; crushed and soaked in a warm water (1 tablespoon)


Method

1. Wash the rice thoroughly and soak with salt in some cold water for 30 minutes.
2. Boil the broad beans for 5 minutes, cool in cold water and peel.
3. Place 3 cups of water with the drained rice in a pan and bring to boil.  Reduce the heat  and simmer for 15 minutes, drain the rice.
4. Heat 1 tablespoon of olive oil in a pan, when hot, add a third of the drained rice, cover with half the dill and beans. Add another layer of the rice and cover with the other half of the dill and beans, finally add the remaining rice.  Drizzle the remaining olive oil and the saffron on the top and cover.  Reduce the heat and leave the rice to cook for 15 minutes.  

Serve with lamb shanks

 

Sabzi Polo ba Mahi / Herby Rice with Fried Fish

Here is what we cooked at the EFAB Wooden Spoon and Apron Club.  The theme was Persian Food, led by Azam Saeb-Parsy

Herby Rice / Sabzi Polo

This recipes uses Sella Basmati rice.  This is treated differently than ordinary basmati rice. The rice is subjected to heat after harvesting, while its husk (the brown covering on the grain) is still on.   The husk is then removed, it is usually used for Persian rice recipes

Ingredients
2 cups sella basmati (Ajaman brand) rice 
1/2 cup chopped parsley
1/2 cup chopped  coriander
1/2 cup chopped dill
1/2 cup chopped  green garlic
1 medium leek; chopped finely
4 tablespoons olive oil 
1/2 teaspoon saffron, crushed soaked in warm water
Salt

Method

1. Wash the rice 3 times and soak in clean water  with 1 tablespoon of salt for 30 minutes.
2. Crush and soak the saffron in warm water, set aside.
3. Chop all the herbs finely and set aside.
4. Place 1 1/2 litres of water in a saucepan and bring to boil, add the drained rice and bring to boil, cook for 15 minutes.
5. Drain water using a colander and layer the rice and herbs into the saucepan, pour the half the saffron on the top. (put the other half in the fish marinade.
6. Pour the olive oil around the edges of the saucepan and cover, cook on very low heat for 15-20 minutes until the rice is steaming. 

Mahi (Fish)

Ingredients
3 medium Sea bass; filleted 
1/4 teaspoon saffron, crush soaked in warm water (use half from the recipe above)
1 lemon; juiced
Salt to taste
Olive oil to fry

Method

1. Wash and dry the fish with paper towel, place in a dish and add the lemon juice, saffron and salt, make sure the fish is coated with the mixture.
2. Fry each side for 5 minutes.

Serve the fish with the rice. 

Plain Basmati Rice

1 cup basmati rice
1 1/2 cups water
1 teaspoon salt

1. wash the rice thoroughly, rinsing at least 3 times, soak in clean water for 30 minutes
2. Drain the rice in a fine colander or sieve, place in a saucepan
3. Add the water and salt and bring to boil, as soon as it boils, turn down the heat and cover, leave for 15 minutes, fluff with a fork and serve.

Chicken Pilau

Ingredients
2 cups rice; washed and soaked in water 
1 chicken, skinned and cut into 8-10 pieces
1 lemon; juiced
3-4 cloves garlic; minced
2 inch piece of ginger; grated
2-3 green chillies; minced
1 teaspoon salt
4 small potatoes; peeled and cut into halves
4 tablespoons oil
2 inch stick cinnamon
3 cloves
3 pods cardamom
6 peppercorns
1 teaspoon cumin seeds
1 large onion; chopped finely
2 large tomatoes; peeled and blended
2 tablespoons plain yogurt
2 teaspoon cumin powder
1 teaspoon coriander powder
4 cups chicken stock or water
1 heaped teaspoon salt
for Garnish
1 onion; cut into rings
pinch of salt

Method

1. Place the chicken in a bowl and add lemon juice, garlic, ginger, chillies and salt, mix and marinate overnight or at least 2 hours.
2. Place 1 tablespoon of oil in saucepan (large enough for all the chicken and rice) and saute the potatoes, remove and leave aside.
3. Place 1 tablespoon of oil and fry the onion to be used for garnish and leave aside (optional)
4. Place 2 tablespoon of oil in the saucepan, add the cinnamon, cardamoms, cloves, peppercorns and cumin seeds, as soon as they pop add the chopped onion, fry until golden brown.
5. Add the tomatoes, mix and cook for 5-6 minutes, add the yogurt, cumin and coriander powders, mix and cook for a couple of minutes.
6. Add the chicken, mix, until the chicken is coated with the tomato and onion sauce.  Cook for about 7-8 minutes.
7. Add the potatoes, chicken stock/water, salt and drained rice, bring to boil and then cover the pan and cook for 20 minutes. Place on a serving dish and garnish with the fried onions.

Healthy Lamb and Vegetable Biryani

Ingredients

8 oz or 250gm boneless lamb; well trimmed of all the fat, and cubed into 1.5 inch pieces
3 cloves garlic; crushed

2 inch piece of ginger; crushed

1 tablespoon yogurt

1/4 teaspoon saffron

1 tablespoon oil

whole garam masala comprising of: 

(1 teaspoon cumin seeds, 3 peppercorns, 3 cloves, 1 cinnamon, 2 whole cardamom) 

1 large onion; finely chopped

3 large tomatoes; peeled and crushed with
1-2 green chillies
1/2 teaspoon turmeric powders
1 1/2 teaspoon coriander and cumin powders
1/2 cup chopped methi / fenugreek leaves
3 cups mixed vegetables; cut into 2 inch chunks
(I used courgette, aubergine, potatoes and peas)
1/2 teaspoon garam masala powder
1 cup basmati rice; washed and soaked in some water
3 cups of water
1/4 teaspoon saffron; soaked in 1 tablespoon of warm water

Method

1. Marinate the meat in the yogurt, saffron, garlic and ginger pastes leave for at least 2 hours
2. Heat the oil in a large saucepan, add the whole garam masala, as soon as they start popping, add the onions and fry until brown.
3. Add the marinated lamb and stir until all the surfaces are sealed
4. Add the tomatoes and green chillies and bring to boil, simmer for 15 minutes
5. Add the turmeric, coriander and cumin powders, cook for a few minutes
6. Add all the vegetables and cook for a further 10 minutes.
7. Add the garam masala powder and mix well
8. In a separate saucepan, bring the rice to boil with 3 cups of water for 5 minutes.
9. Drain and place on top of the meat and vegetable mixture.
10. Sprinkle the saffron and water mixture
11. Place in the oven at 160 degrees centigrade for 40 minutes

serve with a tomato and cucumber salad
Serves 4

Coconutty Salmon and Pimento del Padrone Biryani

Sunday's lunch was a Malabar style coconutty biryani made with brown basmati rice.  Brown rice does not look as pretty as white basmati rice, but it tasted really good, slightly nutty.

This Kerala style biryani was inspired by

Food Workshop  

East, West, and in the Middle

Indian Pot Pourri 

Thanks for sharing your recipe.  Shaheen bought me some Padrone peppers, I could not resist putting them in this biryani, they complemented the salmon very well.  These peppers are the mild peppers you get as tapas in Barcelona.  I had so many of them when I was there earlier this year.

Ingredients

1 lb salmon; cut in 2 inch chunks

Marinade

Juice of 1/2 a lemon, 1/2 tsp tumeric, red chilli powder to taste (I used 1/2 tspn) and salt

2 cups brown basmati rice

2 tablespoons oil

whole garam masala; 1 inch cinnamon, 3 cloves, 4 peppercorns, 1 tsp cumin seeds, 2 pods cardomom

1 leek (or medium onion) chopped fine

4 small potatoes; peeled and cut into halves

1 cup buttom mushrooms

1 tbspn yogurt

4 large tomatoes; blanched, peeled and liquidised,

1/3 packet of creamed coconut (half cup coconut milk)

2 teaspoon coriander and cumin powder

1/2 tspn tumeric

2-3 garlic cloves; minced

1-2 inch ginger; grated

2-3 green chillies; minced

1 courgette cut into 1 inch chunks

100gm / 4 oz pimento del padrone (mild Spanish peppers) 

Can be substituted by any mild peppers even bell peppers

1/4 tspn garam masala

pinch of saffron; soaked in a tablespoon of hot water

For Tempering

1 tspn cumin seeds

Method

1.  Marinate the salmon in the lemon juice, tumeric and chilli powder and salt for 30 minutes.

2.  Wast the rice and soak in some water for at least 30 minutes.

3. Heat half of the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the chopped leeks and fry until translucent, Add the potatoes, fry for a few minutes, add the mushrooms and continue to cook.

4. Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

5. Add the tomotoes mix and fry for a few minutes; add the cumin and coriander powders and tumeric powder and add the coconut cream,  simmer for 15 minutes.

6  Meanwhile, heat the other half of the oil in a frying pan, fry the peppers, set them aside, fry the courgette and set aside, fry the fish until slightly brown and set aside.

7.  Add the fish, peppers and courgette to the tomato mix, add the garam masala, stir and simmer for 10 minutes,  

8. Boil the brown rice in salted water for 20 minutes, drain, rinse with cold wate and set aside.

9. Layer the rice and the sauce starting with the rice and finishing with rice.  I managed to get 3 layers of rice and 2 of the salmon mixture.  Add the water / saffron mix on top.

10. Fry the cumin in a little oil, pour over the rice, 

11 Place in the oven at 160 degree centigrade for 30 minutes.

ENJOY!  I served it with a baby spinach and tomato salad

Vegetable Biryani

This was our Sunday lunch,  the starter was Gujarati Muthiya

Ingredients

2 tablespn oil
2 sticks cinammon

4 pods cardomom

5 cloves

1/2 tspn cumin seeds

3-4 pepper corns

1 large onion; chopped fine

3 cloves of garlic; minced

1 1/2 inch ginger; grated

3-4 green chillies; minced

6-8 very small potatoes; peeled

2 carrots; peeled and sliced into 5mm (1/4 inch) slices

1 cup frozen peas

1/2 cup chopped fenugret

1 cauliflower; cut into bite-size florets

4 large tomatoes; peeled and liquidised

2 tspn coriander and cumin powders

1/2 tspn tumeric

1/4 tspn garam masala

2 cups rice; washed and soaked in water

pinch of saffron; soaked in 1 tablespoon of warm water

1. Heat the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the onion and fry until translucent.
2. Add the potatoes, fry for a few minutes
3. Add the carrots, peas and fenugrek, mix and cook for a few minutes

4. Add the garlic, ginger and chilli, mix and fry for a few minutes.  Add the yogurt, mix and cook for a few minutes

5. Add the cauliflower and tomotoes mix and fry for a few minutes

6. Add the cumin, coriander and tumeric powders, mix and cook for 15 minutes

7. Add the garam masala mix.

5.Meanwhile parboil the rice in lots of water, strain and wash with cold water
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
7. Fry the cumin in the oil
8. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.

9. Layer the other half of the vegetable mixture. Top with the other half of the rice
Pour the the other half of the cumin and saffron on the rice.
10. Place in a moderate oven for 15 minutes.

 

Kedgeree

Ingredients
1 cup long grain brown rice; washed thoroughly and soaked for at least 30 minutes
2 1/2 cups water
1 lb smoked haddock; steamed and flaked
1/2 cup frozen peas
2 tablespoons vegetable oil
1 teaspn cumin
3 cloves
1 2 inch stick cinnamon
3 cardamom pods
6 whole peppercorns
1 large onion, minced
1 teaspoon ground cumin
1 teaspoons coriander powder
1/2 tspn tumeric
salt to taste
2 Hard boiled eggs; quartered for garnishing
coriander leaves for garnishing

1. Heat the oil in a pan, add the cumin, cinnamon, cloves, cardamom and peppercorns, let them pop.
2. Add the onions, fry until they are a rich brown, add the cumin, coriander and tumeric powder. Mix and cook for a couple of minutes.
3. Add the rice and the water, bring to boil, lower the heat, cover and cook for 25 minutes; add the peas, cook for a further 5 minutes
4. Add the flaked fish, mix, garnish with boiled egg and coriander.

Chuti or Bhuni Kitchri

Ingredients
1 tablespoon oil
2 sticks cinnamon
2 pods cardomom
2 cloves
4-5 peppercorns
1/2 tspn cumin seeds
1 medium onion; chopped fine
3 cloves garlic; minced
1/2 tspn tumeric
1 cup skinned mung or tuver daal; washed and soaked for 30 minutes
1 1/2 cups rice; washed and soaked for 30 minutes
salt to taste
5 cups of water

Heat the oil in a pan, add the cinnamon, cardomom, cloves, peppercorns and cumin seeds, as soon as they splutter add the onions, and fry until golden brown
Add the garlic and tumeric fry for a few seconds, add the rice and the daal, stir.
Add the water and salt and bring to boil.
Simmer for 25 minutes or until all the water is absorbed.
Serve with kadhi

Kitchri

I am finally back after a long break.
Kitchri a truelly ancient dish, it is a mixture of split unhulled mung beans and rice. Ibn Battuta, the Arab traveller in the 14th Century, described it as "the munj (ming) is boiled with rice, and then buttered and eaten. This is what they call kishri." Afanasy Nikitin (15th Century), a Russian merchant also mentions it in this writing.

We make two kinds kitchris, lussie kitchri and chuti or bhuni kitchri. Lussie kitchri is creamy like rissoto, whereas chuti kitchri is fluffy with separate grains. I also make kedgeree, an Anglo-Indian breakfast dish, which is kitchri with the lentils replaced by smoked fish.

Here are the recipes for

1. Kitchri
   
2. Chuti Kitchri
3. Kedgeree

Kheer / Nutty Rice Pudding with Saffron

Kheer is rice cooked in milk, with lots of nuts and saffron. There appears be a version of it throughout India and Pakistan, see Wiki.

Ingredients
½ cup basmati rice; washed and soaked for 30 minutes
1 tspn butter
2 pints full cream milk
½ tspn cardamom; roughly crushed
¼ tspn saffron
½ cup sugar / or to taste
1 cup coarsely ground pistachios and almonds

Method

1. Heat the butter in a pan, fry the rice add the milk and bring to boil.
2. simmer for 30 minutes
   
3. Add the nutmeg, saffron, sugar.
4. Boil for a further 10 minutes.
5. Add the nuts, stir and serve with hot puris

Garlic Herbed Pilau, with coriander / Cilantro, mint and Spring Onions

Ingredients

2 cups basmati rice; washed and soaked for 30 minutes

3 cups water

2 tbspn olive oil

5-6 garlic cloves; sliced

½ tspn cumin seeds

1 cup coriander; chopped fine

2 tbspn chopped mint

3 spring onions; chopped fine
Salt to taste

Method

1. Heat 1 tablespoon of oil in a pan, add the garlic, fry for a few minutes.

2. Add the rice, mix, until all the rice is coated by the oil

3. Add water, bring to boil, reduce the heat to simmer, cover and cook for 15 minutes

4. When the rice is nearly cooked, heat the rest of the oil, in a small pan, add the cumin seeds. Let them pop, add the coriander, mint and spring onion, stir and pour this mixture on to the rice and mix.

5. Cover and cook for another 5 minutes. Serve.

I served it with Tandoori Chicken

Egg Fried Rice

I followed Ken Hom's recipe as published on the BBC web site. The only tweaking I did was; the addition of fresh peas.

Ingredients
2 large eggs, lightly beaten
2tsp sesame oil1 tsp salt
2 tbsp/1fl oz/30ml oil
2 cups long-grain rice cooked and completely cooked
¼tsp freshly ground black pepper
2 tbsp finely chopped spring onions
1/2 cup peas

Method
1. Put the eggs, sesame oil and half the salt in a small jug or bowl, mix with a fork and set aside.
2. Heat a wok over a high heat. Add the oil and, when it is very hot and slightly smoking, add the cold cooked rice and peas. Stir-fry for 3 minutes, or until it is thoroughly heated through.
3. Next drizzle in the egg and oil mixture and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
4. Add the remaining salt and the pepper and stir-fry for 2 minutes longer, then toss in the spring onions. Stir several times, turn once on to a platter and serve at once.

Nawabi Pilau

In my opinion Cumin is a King of Spices. Nawabi Pilau means Pilau fit for a king, cumin being a king of spices, should surely play the leading role in this kingly dish.

This is my entry for Sunita of Sunita's World's Think Spice series

This is also my entry for JFI Rice, hosted by the lovely Sharmi of Neivedyam

Ingredients

1 cup rice (basmati); washed thoroughly and soaked for at least 30 minutes
1 ½ cups water
2 tablespoons vegetable oil
1 teaspn cumin
3 cloves
1 2 inch stick cinnamon
3 cardamom pods
6 whole peppercorns
1 large onion, minced
2 large tomatoes; blanched, peeled and chopped fine
2-4 garlic cloves, minced
2 inch piece of ginger; grated
2-3 green chilies; minced
1 teaspoon ground cumin
1 teaspoons coriander powder
1 tablespoon of oil for the nuts
1 cup chopped nuts (pistachios, almonds and melon seeds), roughly
1 tablespoon raisins
salt to taste

Method
1. Heat the oil in a pan, add the cumin, cinnamon, cloves, cardamom and peppercorns, let them pop.
2. Add the onions, fry until they are a rich brown, add the tomatoes, garlic, ginger and chillies. Mix and cook for 5 minutes.
3. Add the rice and the water, bring to boil, lower the heat, cover and cook for 15 minutes.
4. Meanwhile heat the oil and fry the nuts, and soak the saffron in a little warm milk or water

5. Add the nuts and saffron to the rice, and mix gently with a fork
Serve goes very well is roast lamb, although on this occasion I served it at a vegan meal.

Mutter Pilau / Pilau Rice with Peas

Ingredients
1 stick cinnamon, 3 cloves, 3 cardomom pods
1 teaspoon cumin seeds
1 large onion; chopped fine
2 medium potatoes, peeled and cut into fours
3 plum tomatoes; peeled and liquidised
1 tspn garlic paste
1 tspn grated ginger
2 green chillis; minced
1 tblspn yogurt
2 tspn ground cumin/coriander mix
1/2 teaspoon ground turmeric
2 cups basmati rice; washed and soaked in water
1/2 cup fresh / frozen peas
3 cups water

Method

1. Heat the oil, add the cumin seeds, cinnamon, cardamom and cloves, let them pop.
2. Add the onions and fry until they are a rich golden brown.
3. Add the tomatoes, garlic, ginger and chilli pastes, cook for about 10 minutes, and then add the coriander, cumin and tumeric powders, stir for a couple of minutes.
4. add the yogurt and cook for a a few minutes until it is blended with the tomatoes and onions
5. Add the rice, potatoes and peas, stir and the water.
Cook for 20 minutes, stir at about 10 minutes to mix the peas and rice.

U is for Upma / Uppuma made with Bulgur / Cracked Wheat,

This is my entry for One Hot Stove's A-Z of Indian Vegetables


Ingredients
1 cup bulgur wheat
2 cups diced green peppers
2 tomatoes; diced
1 tbspn oil
1 tspn mustard seeds
4-5 curry leaves
2 cloves garlic; minced
3 inches ginger; grated
2 green chillies; cut length ways and 2 cups water





Method
1. Dry cook the bulgur wheat, until it is golden brown, with a sweet aroma, remove from heat and set aside.
2. Heat the oil in a pan, add the mustard seeds, curry leaves.
3. As soon as the mustard seeds begin to pop add onions, garlic and green chillis, fry until golden brown
4. Add the peppers, cook for about 5 minutes, add the tomatoes and mix and add the water.
4. Bring the water to boil, add the salt; when the vegetables are cooked add the bulgur wheat

Seafood Risotto

Risotto is a traditional Italian dish made with a suitable variety of rice such as Arborio, Carnaroli or Vialone Nano. It is one of the most common ways of cooking rice in Italy. It originated in North Italy, specifically Eastern Piedmont, Western Lombardy, and Veneto (where the Vialone Nano comes from) where rice paddies are abundant. It is one of the pillars of Milanese cuisine.

When risotto is cooked, the rice is first cooked briefly in butter or olive oil until evenly coated and the rice starts to turn translucent, before the broth is added, one ladle at a time. Other dishes exist that are similar, but they should not be called "risotto" if the rice is not toasted from Wikipedia

Ingredients

Stock
1 pint fish stock or chicken stock
1 courgettes
1 leeks
2 tomatoes
1 carrot
handful of green bean
garlic
2-3 dried mushrooms
bay leaf
1 pints of water

Risotto
1 cup Arborio Rice
2 Onions; finely chopped
3 green chillies minced
1 tspn minced garlic
2 lb prawns; peeled and deveined
1 lb scallops, roe removed, and cut into 2 or 3 slices
1 cup cooked New Zealand mussels; cut into 2 or 3 pieces
1/2 oz butter
1 tblspoon olive oil
1 glass dry white wine
2 tablespoons of grated Parmesan cheese
Method
Stock
Place all the vegetable in a large stock pot with the fish stock and water, salt and pepper and bring to boil.
Simmer for 1 hour, strain into another saucepan, leave it to simmer. Stock needs to be hot.

Risotto
1. Heat the oil in a large pan, Add the garlic and chillies
2. Add the prawns, cook for a few minutes minutes; remove
4. Add the scallops , cook for about 5 minutes; remove.
5. Add the butter, fry the onion, until transparent
5. Add the washed, drained rice (do not soak), stir until each grain is coated with oil and look transluscent.
6. Add the wine, cook until it is absorbed. (I must admit, both Lisa and I had a glass of wine at this point!)
7. Add one ladle of stock at a time, stiring until it is absorbed. Continue to do that until no more liquid can be absorbed, add the seafood, mix
8. Cover and cook for 15 minutes, add the parmesan, give it a good stir and serve.

Mushroom and Red Pepper Risotto

Ingredients
Stock
you can use any veg you have to hand, I used
1 courgettes
1 leeks
2 tomatoes
1 carrot
handful of green bean
garlic
2-3 dried mushrooms
bay leaf
2 pints of water

Risotto
1 cup Arborio Rice
2 Onions; finely chopped
1 red chilli (finely chopped)
1 tspn minced garlic
2 cups assorted mushrooms sliced
2 red peppers; diced
1/2 oz butter
1 tblspoon olive oil
1 glass dry white wine (two extra glasses for the cooks)
2 tablespoons of grated Parmesan cheese


Method
Stock
Place all the vegetable in a large stock pot with the water, salt and pepper and bring to boil.
Simmer for 1 hour, strain into another saucepan, leave it to simmer. Stock need to be hot.

Risotto
1. Heat the oil / butter in a large pan, add the onion, cook until transparent. Add the garlic and chillies
2. Add the mushroom, cook for about 10 minutes.
4. Add the peppers, cook for about 5 minutes.
5. Add the washed, drained rice (do not soak), stir until each grain is coated with oil.
6. Add the wine, cook until it is absorbed.
7. Add one ladle of stock at a time, stiring until it is absorbed. Continue to do that until no more liquid can be absorbed.
8. Cover and cook for 15 minutes, add the parmesan, give it a good stir and serve.

Vagarela Tomato (Leftover) Rice

This is my all time favourite comfort food. We used to get to eat this for Saturday lunch when we were little. It is the first dish I cooked when I was away from home (at University). I specially cooked the rice to make it! So next time you have left over rice try it, you won't regret it!

Ingredients
2 cups leftover rice
3 tomatoes; peeled and liquidised
1/2 cup yogurt
2 tspn oil
1 tspn mustard seeds
3-5 curry leaves
2 green chillies; split horizontally till the stalk
1/2 tspn tumeric
pinch of salt


1. Heat the oil, add the mustard seeds, curry leaves and chillies, let them splutter and pop.
2. Add the tomatoes, cook for about 5-8 minutes.
3. Add the tumeric, stir for 2 minutes
4. Add the rice, mix, add the yogurt and salt and mix well
5. cover and cook for 10 minutes, so that all the rice has heated through.
6. Serve with a green salad

Hyderabadi Vegetable Biryani

This is my entry for Latha of Masala Magic's Andhra Pradesh Event Hyderabad is the capital of Andhra Pradesh and is reputed to be the Biryani capital of India (Lucknow may compete for this title).

Biryani, is traditionally made with lamb or chicken. For this entry I wanted to make a vegetarian biryani. This is Shaheen's recipe, and like all 'good' Indian cooks I tweaked it a bit. It is the best Veggie biriyani I have ever tasted, TRY IT, and see!

Ingredients
12 medium sized button mushroom; quartered
2 red peppers; cut in chunks
2 courgette - zuchini cut into quarter chunks
a handful of green beans, topped and tailed and cut into 2 inch pieces
2 leeks; green parts cut into 1 cm chunks
white part, sliced into fine rings
1/2 cup chopped methi (fenugrek leaves)
1/2 cup yougurt
3 cloves garlic; minced
2 inch ginger; grated
3-4 green chillies; minced
2 heaped tspn coriander and cumin powders
1/2 tspn tumeric
2 and 1/2 cups basamati rice; washed and soaked in water
6 large tomatoes; blanched, peeled and chopped
1 heaped tspn cumin seeds
3-4 cloves,
2 sticks cinamon
6-8 peppercorns
3 cardomom pods
1/2 tspn saffron
1 teaspn garam masala
1 tablespoon of vegetableoil

for tarka / tempering
1 tspn cumin
for topping
1/2 tspn saffron soaked in some warm water


Method
1Heat the oil in a large saucepan, fry the whole masala; cumin, cloves, cinnamon, peppercorns, and cardomom, fry until they pop and splutter, add the sliced white part of the leeks. (You can use onions instead)
2. Fry the white part of leeks until transluscent.
3. Add the mushrooms, fry for a few minutes, add the methi (fenugrek leaves) and fry for a few minutes
4. Add the peppers, courgettes beans and green part of the leaks, stir, cover and let it cook for about 15 minutes. Add the garlic, ginger and chilli pastes. mix well
5. Add the tomatoes, yougurt and tumeric, coriander and cumin powders, cook for aobut 10 minutes. Add the garam masala.

5.Meanwhile parboil the rice in lots of water, strain and wash with cold water
6. Place half the vegetable mixture in an oven proof dish, place half the rice on top of it.
5. Fry the cumin in the oil
6. Pour half the cumin / oil mixture on the rice, pour half the saffron mixture on the rice.
7. Layer the other half of the vegetable mixture. Top with the other half of the rice
Pour the the other half of the cumin and saffron on the rice.
8. Place in a moderate oven for 15 minutes.
5. Serve with a green salad