Anna Jones’s recipe for biryani with saffron and gold vegetables

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It seems like a rice here to suit all kinds of emotions and soothe any bad. Rice has the quality of a mother, from the calming assurance of a Thai sticky bystander, to a calming bowl of risotto. However, with the removal of starch, rice has lagged behind bread, potatoes, pasta or even noodles in my kitchen.

However, there has also been a recent rice revival in our home, thanks to my brother-in-law Phil. The fluffy Indian basmati he had been hiding in my body: soft inside, nibbled outside, fluffy, but with some teeth stickiness. I spent a year or so trying to perfect it and I think I might eventually be there.
This butter lemon Basmati pilaf is my new comfort food. This rice can be placed next to anything – curry, winter stew, although sometimes I only need a small bowl on it. Gentle and simple.

Another reason I rediscovered rice was my desire to warm the spices at the beginning of the fall; rice was a tool like cinnamon, saffron and clove. Last week I cooked this biryani – one of the most layered dishes I remembered eating. Rice is only partially cooked before vegetables, herbs and fried onions are placed in the pan, then baked in the oven until crisp right. A biryani feeling to celebrate, I always think.

These dishes are the yin and yang in my kitchen this week, and all come from the same small food I’ve been neglecting.

Biryani with saffron and golden vegetarian
This may seem like a long list of ingredients and many stages, but it will actually actually get together soon. Spices are flavors that need to be layered in a subtle but generous manner. The next day, you can stir leftovers, eat a fried egg. Because it split opinion, I kept the rose water.

Supply 4
8 cardamom pods
Small cinnamon
Lilac 4 cloves
Some nutmeg
1 teaspoon fennel seeds
3 Bay leaves
A handful of saffron
1-2 teaspoons rose water (optional)
4 tablespoons butter or butter
3 Medium-sized onions, peeled and thin-cut
Good little ginger ginger, peeled, chopped
3 cloves of garlic, peeled, chopped
1 teaspoon turmeric
1/2 teaspoon of nutmeg
500 grams of root vegetables, such as carrots, squash and potatoes, grated
Salt and black pepper
300 grams of Basmati rice
A small bouquet of mint leaves
A small bouquet of parsley
A small piece of peeled almonds

1 Set the oven to 220C / 425F / gas 7. Place 4 cardamom pods, cinnamon, clove, nutmeg, fennel seeds, and bay in a 500 ml water pot. Boil, turn off heat, then cover and allow injection.

2 crush other cardamom pods, remove the seeds, finely ground and discard pods. If used, mix the powder with 4 tablespoons warm water, saffron and rose water.

3 in 1 tablespoon butter fried onion until light brown, began to crisp. Half down Add ginger and garlic to the pan and fry for 2 minutes.

4 Add grated spices and grated vegetables. Stir for 3 minutes and season with salt and pepper.

5 Heat the remaining butter to another pot and simmer for a few minutes with high temperature until it is shiny. Pour half of the spice liquid into the pan. Boil, reduce the heat, cover the lid for about 6 minutes, or until the liquid evaporates.

6 Now, assemble your biryani. Place a layer of rice on a heat-resistant plate. Sprinkle the liquid with the remaining tense spices and bay liquid and some saffron rose water. Add a layer of ground vegetable mixture. Sprinkle some fried onions, mint leaves and parsley. Repeat another layer of rice, pour the remaining saffron liquid. Point the almonds above. Cover the plate with tin foil. Put in the oven for 40 minutes and reduce the heat to 190C / 375F / gas 5 after 20 minutes. Stir with a fork before serving, then season with extra fried onion and herbs.
Lemon cream pilaf daily
I use the cup ratio here because I find it much easier to cook rice to measure the volume. If you do not have a cup, a two-thirds standard cup is about the same. If you have time, soak the rice in cold water for an hour – this will reduce the cooking time by two minutes. You need a clean tea towel.

Available 4-6
2 cups Basmati rice
25 grams butter, butter or coconut oil
1 teaspoon salt
1 lemon

1 Place the rice in the sieve and run for 30 seconds in cold water to remove some of the starch – until the water flow at the bottom of the sieve looks clear.

2 Fill and boil the kettle. Take a medium-sized pan with a tight cover. Put it on medium heat, add butter or oil, let it melt and a little warm. Add rice. Cook for 2-3 minutes, stirring until it looks shiny.

3 Next, add 2 cups of boiling water, 1 lemon salt and juice from the kettle. Bring the lid and simmer for 4 minutes.

4 For best results, use a tea towel to tightly wrap the lid to absorb excess moisture. (Carefully place it on the lid, because you do not want it to fall and cause a fire.) I did this by tightening the handles tightly around diagonally, then repeating the other two.

After 4 mins of rice, place the covered lid on top and leave for another 8 minutes at the lowest temperature. Then turn it off for at least 5 minutes to avoid the temptation to peek. When you remove the lid, you should see the tiny pores in the rice, which should be light and fluffy with no liquid on the bottom.

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