Biryani is traditionally cooked “Dum Pukt”. Translated as “choking off the steam”, Dum Pukt is a cooking technique where food is cooked in its own juices and steam in a sealed container in a slow fire – this means a slow cooker is ideally suited to an adapted biryani recipe.
- 4 to 6
- 4 tablespoons oil
- 2 bay leaves
- 2 inch stick of cinnamon
- 2 cloves
- 2 cardamom pods crushed
- ½ teaspoon caraway seeds
- ½ teaspoon turmeric
- A good pinch of salt
- 1 cup of brown basmati rice
- 2 cups boiling water
Spicy vegetable layer:
- 4 to 6 tablespoons oil
- 1 onion diced
- 1 to 2 green chillies
- 2 inch piece of fresh ginger grated
- 2 cloves garlic crushed
- 2 tablespoons tomato paste
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 2 teaspoons garam masala
- 2 large tomatoes chopped
- 2 medium potatoes cut into 1 inch chunks
- 4 carrots cut into 1 inch chunks
- 100 g green beans cut into 1 inch pieces
- ½ cauliflower cut into small florets
- ¼ cup of water
- ½ cup of frozen peas
- Lemon wedges
- 50 g cashew nuts
- Chopped coriander
- Grease or spray with cooking spray the inside of your slow cooker.
- Heat some oil in a saucepan to a low heat.
- Add the rice spices and stir.
- Cook spices through on a gentle heat for a couple of minutes.
- Add the rice and coat in the spiced oil.
- Pour on the boiling water and stir and bring the rice to the boil.
- Place and lid and turn the heat down low.
- Cook for 15 minutes and turn off the heat.
- Heat some oil in a large frying pan to a medium heat and add the diced onion.
- Cook until translucent and soft. Add chillies, ginger, garlic and tomato paste and cook through for a couple of minutes.
- Add the chilli powder, coriander, garam masala and cook for another couple of minutes.
- Add your vegetables and water and give it a good stir.
- Bring to a simmer and cover and cook for 10 minutes.
- Transfer to your slow cooker.
- Cover with your partially cooked rice and cook on high for 2 hours or low for 4 hours.
- Add the frozen peas and gently mix them in just under the layer of rice if you can.
- Replace the lid and cook on high for 15 minutes.
- Sprinkle with cashew nuts and chopped coriander and serve with a couple of wedges of lemon and a cooling raita.
I’m sending this recipe to a few challenges this month:
- April’s Slow Cooker Challenge hosted by Janice over at Farmersgirl Kitchen where the theme is 7 a day.
- The Four Seasons Food Spring Challenge: Let’s celebrate vegetables run by Delicieux and Eat Your Veg.
- Extra Veg Challenge hosted by Fuss Free Flavours and Utterly Scrummy.