Even better the recipe is suitable for the pressure cooker, so it can be prepared more quickly than a normal biryani.
Mushroom, Spinach and Carrot BiryaniServes: 4
Ingredients:2 tbsp vegetable oil
1 small onion, diced
250g (9 oz) mushrooms, sliced
1 large carrot, peeled and grated
300g (2/3 lb) basmati rice
3 tsp hot curry powder
1 fresh red chilli, finely chopped (de-seed for a milder effect)
2 cardamom pods, crushed
pinch of saffron
25g (1 oz) fresh root ginger, grated
500ml (2 cups) vegetable stock or chicken stock
150g (5 1/2 oz) fresh spinach leaves
50g (2 oz) cashew nuts
generous handful of fresh coriander (cilantro), chopped
generous handful of fresh mint, chopped
salt and freshly-ground black pepper, to taste
Method:Combine the oil, onion, mushrooms and carrot in a pressure cooker. Place over high heat and cook, stirring occasionally, for about 8 minutes, or until the vegetables are caramelized and aromatic.
Stir in the rice, curry powder, chilli, cardamom, saffron and ginger. Cook, stirring constantly, for 1 minute, ensuring that the rice grains are coated in the oil.
Add the stock and season to taste with a little salt. Secure the lid on the cooker and bring to pressure. Reduce the heat to stabilize the pressure and cook for 25 minutes. Take off the heat and put under a cold, running, tap until the pressure reduces. Remove lid and open the cooker.
Stir in the spinach, return the pan to the heat and cook, unlidded, stirring occasionally, for about 4 minutes or until the liquid is almost completely absorbed and the spinach is cooked. Take off the heat and and set aside to stand for 6 minutes and season to taste. Stir in the cashew nuts (if using) along with the chopped herbs.
Spoon into warmed serving dishes and serve immediately.
This is the largest collection of traditional and modern Curry and Curry-associated recipes ever assembled. With over 780 Curry recipes divided into all the classic dish types.
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