Biryani
I made this biryani to serve with slow-cooker Rogan Josh. I would normally serve Rogan Josh alongside other curries but couldn’t muster the energy, so I fancied up some rice with deeper flavours than are in the Rogan Josh. I have to say, I think it was a spectacular success and could nearly have eaten the rice by itself. It’s a very simple side dish to cook and looks very pretty with the whole spices on a serving plate. If you’re afraid of peppercorns, perhaps you could place these in a muslin bag or something, so you don’t accidentally bite into them during your meal. I personally think they make an exciting addition to the meal.
Serves 4 as a side dish
| 1-2 | teaspoon | oil |
| 1/2 | onion, finely diced | |
| 1/4 | teaspoon | black peppercorns |
| 1 | whole | star anise |
| 1/2 | quill | cinnamon |
| 1 | blade | mace |
| 1 | cup | long grain rice |
| 2 | tablespoons | sultanas |
| 2 1/4 | cups | stock (I used rabbit stock, you could use chicken or vegetable) |
| 1 | tablespoon | slivered almonds |
Heat the oil over medium heat in a small to medium sized saucepan. Add the onion and cook till translucent. Add the spices and heat till fragrant. Add the rice and stir to coat with the oil. Add the sultanas and stock, cover and cook for about 15 minutes, or till the rice is tender. All the liquid should be absorbed. Leave the rice to rest for five or ten minutes. It the rice is a little moist, do this uncovered. If not, do this with the lid on.
Meanwhile, toast the almonds in a little oil.
To serve, top the biryani with toasted almonds. Enjoy!
