Ingredients
For the ground spice mix:
2 Tbs ground coriander
1 Tbs ground cumin
1 tsp turmeric
2 tsp chilli powder
3 Tbs curry powder
2 Tbs salt
2 medium potatoes, peeled and chopped
2 medium carrots, peeled and chopped
3 large patty pans, quartered
2 cups Amasi
1 cup Akila Black lentils
1.5 cups Akila Basmati Rice
2 tsp vegetable oil
1 onion, sliced
2 Tbs garlic & Ginger paste
For the whole spices:
1 cinnamon stick
3 cardamom pods
4 whole cloves
1 tsp cumin seeds
1 tsp whole aniseed
1 whole chilli
Handful curry leaves (optional)
50g salted butter, melted
1/2tsp turmeric
Method
01
Mix together the ground spices, then set aside.
02
In a large bowl, combine potatoes, carrots, patty pans and amasi, then sprinkle with half of the ground spice mixture and stir well to combine. Set aside.
03
Place lentils into a pot, cover with water and boil until tender and cooked through (about 45minutes). Drain and set aside.
04
Place the Basmati rice into a bowl, pour on boiling water from a kettle to cover, set aside to soak for 30 minutes. Rinse and drain under cold water and set aside.
05
Heat oil in a large pot, add sliced onion and whole spices then sauté until the onions soften and begin to brown.
06
Add garlic and ginger paste as well as the remaining ground spices and sauté for a few minutes.
07
Add the veggies along with the marinade, stir well, cover and simmer for 5 minutes over medium heat.
08
Sprinkle the drained and cooked lentils onto the simmered veggies, sprinkle the drained rice onto the lentils.
09
Mix together the melted butter and turmeric, drizzle over the rice.
10
Cover tightly with a lid, place heat on low, then cook for 25-30 minutes until the rice is fluffy, the veggies are cooked through and the liquid has evaporated.
11
Gently fold the biryani to mix before serving.