Biryani With Onions
Scan 1 cup basmati rice, rinsed
Scant ¼ cup red lentils, rinsed
1 bay leaf
6 cardamom pods, split
1 tsp ground turmeric
6 whole cloves
1 tsp cumin seeds
1 cinnamon stick, broken
1 onion, chopped
8 oz/225g cauliflower florets
1 large carrot, diced
Scant 1 cup frozen peas
1/3 cup golden raisins
Salt and pepper
2 ½ cups vegetable stock
Naan bread, to serve
Caramelized onions
2 tsp vegetable oil
1red onion, shredded
1 onion, shredded
2 tsp Superfine sugar
Method
Place the rice, lentils, bay leaf, spices, onion, cauliflower, carrot, peas, and golden raisins in a large pan. Season to taste with salt and pepper and mix well.
Pour in the stock and bring to a boil. Reduce the heat, then cover and simmer for 15 minutes, stirring occasionally, until the rice is tender. Remove the pan from the heat and leave, covered, for 10 minutes. Discard the bay leaf, cardamoms, cloves, and cinnamon stick.
To make the caramelized onions, heat the oil I a skillet. Add the onions and cook them over medium heat for 3-4 minutes, or until softened. Add the sugar, increase the heat, and cook, stirring constantly, for an additional 2-3 minutes, or until the onions are goden.
Gently mix the rice and vegetables together and transfer to warmed serving plates. Spoon over the onions and serve immediately with naan bread.
