Side Indian

Vegetable biriani with a spiced-pastry lid

Name: Vegetable biriani with a spiced-pastry lid
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4
Cuisine: /indian
Ingredients: Pinch of saffron; 3 star anise; 8 cardamom pods; 1 teaspoon fennel seeds; 2 pieces blade mace, optional; 1 teaspoon turmeric; 1 cup (200g) basmati rice; 1 cup fresh mint; 1 cup fresh basil; 1 cup fresh coriander; 120ml (6 tablespoons) yoghurt; 2 garlic cloves; 2 green chillies, seeded, thinly sliced; Sea salt, to season; 1 tablespoon panch phora; 1 tablespoon ghee; 1 cup peas, fresh or frozen; 1 cup cooked pumpkin, peeled, diced; 1 cup button mushrooms, quartered; 1 carrot, peeled, diced; 1 (23 x 24cm) sheet puff pastry; Fennel seeds, to sprinkle

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40m

Vegetable biriani with a spiced-pastry lid

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For perfectly light and fluffy rice, cook your vegetable biriani under a spiced-pastry lid which conveniently doubles as a crunchy serving accompaniment.

Pinch of saffron
3 star anise
8 cardamom pods
1 teaspoon fennel seeds
2 pieces blade mace, optional
1 teaspoon turmeric
1 cup (200g) basmati rice
1 cup fresh mint
1 cup fresh basil
1 cup fresh coriander
120ml (6 tablespoons) yoghurt
2 garlic cloves
2 green chillies, seeded, thinly sliced
Sea salt, to season
1 tablespoon panch phora
1 tablespoon ghee
1 cup peas, fresh or frozen
1 cup cooked pumpkin, peeled, diced
1 cup button mushrooms, quartered
1 carrot, peeled, diced
1 (23 x 24cm) sheet puff pastry
Fennel seeds, to sprinkle

Method

1.

Place saffron and 3 tablespoons hot water in a bowl and set aside for 20 minutes to soak.
2.

Fill a pan with water. Add star anise, cardamom pods, fennel seeds, mace and turmeric and bring to the boil. Add rice and stir to combine. Cook for 8 minutes or until tender. Drain and set aside.
3.

Place herbs, yoghurt, garlic and chilli in a food processor and process until a paste. Season with sea salt and set aside.
4.

Preheat oven to 190°C.
5.

Heat a large frying pan over low heat. Add panch phora and dry roast for 1 minute. Set aside. In the same pan, heat the ghee, add the vegetables and fry for 1-2 minutes, then turn off heat. Add the herb paste, roasted panch phora, the rice and saffron plus its liquid. Stir well to combine and place in an ovenproof pie dish. Wet the underside of the pastry edge and place on top of the dish, pressing to seal.
6.

Sprinkle with fennel seeds and bake in the oven for 25 minutes until the pastry is cooked and golden.