Vegetable Biryani made with Smoked Balti Masala, Lay The Table
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Vegetable Biryani made with Smoked Balti Masala

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

The perfect storm of Meat-Free Monday meets National Curry Week is upon us and so Ive concocted this twist on the classic Vegetable Biryani by using The Curry Guys Smoked Balti Masala and Garam Masala. A triumph, even if I say so myself!

Serves 2-3

For the curry base

2 tbsp ghee or sunflower oil
1 onion, finely chopped
3 garlic cloves, finely chopped
Thumb-sized piece of ginger, finely chopped
4 tbsp passata (sieved tomatoes) or chopped tomatoes
1 tbsp Curry Guy Smoked Balti Masala (this also works with unsmoked Balti Masala)
1 tsp Curry Guy Smoked Spicy Salt (or ordinary salt just had quarter teaspoon of chilli to it)
1 tsp Curry Guy Smoked Garam Masala (or ordinary)

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

For the veggies

Half butternut squash, peeled, deseeded and chopped into chunks
30 fine green beans, halved
1 red pepper, deseeded and chopped into chunks
1 courgette, topped and tailed and chopped into chunks
Half can chick peas, drained

For the rice

1 tbsp ghee
Half red onion, finely chopped
2 cups basmati rice
300ml vegetable stock (from a cube is fine) or water
50g cashew nuts
Handful of sultanas (optional)
Fresh coriander leaves, to garnish

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

1. Heat the ghee in a large frying pan and gently cook the onions, garlic and ginger until very soft, approx. 10 mins.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

2. Add the Smoked Balti Masala and Spicy Salt and stir through. Cook for 1-2 mins.

3. Add the passata or chopped tomatoes and continue to cook for another 2 mins.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

4. Add the vegetables except the courgettes and chick peas and around 300ml water. Bring to a simmer and cook for around 10-12 mins until the veg becomes tender but still firm.  Add the courgettes and chick peas and stir through. Cook for a further 5 mins. If the sauce is too thin, turn the heat up and boil rapidly to reduce the sauce. Youre after a thick consistency that sticks to the veg.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

5. Cook the rice in boiling water for 5 mins, then drain and rinse.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

6. Add the ghee or oil to a large frying pan and gently cook the red onion for approx. 5 mins until tender.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

7. Add the rice to the onions, then the stock. Stir through and bring to the boil. Drain through a sieve, reserving the stock for later.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

8. Assemble the biryani. First, add a layer of rice to the bottom of a baking dish. Then add a layer of vegetable masala. Then another layer of rice. Pour over the stock. Finally, put the cashew nuts and sultanas on top (unfortunately I didnt have any sultanas the kids had eaten them!) Cover with tin foil and put in the oven, preheated to 180C/Gas 4, for 1 hour.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

9. Remove from the oven and garnish with coriander leaves. Serve.

Vegetable Biryani made with Smoked Balti Masala, Lay The Table

 

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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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