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From the Expert
Apricot Biryani
Chef Michael Swamy is a Food stylist, travel photographer and a writer. He is the author of “The East Indian Kitchen” which won the Gourmand Award for Best Indian Cookbook.
For Vegetable Apricot filling
- 1 tablespoon
- 1 inch
- 2 pods
- 1 inch
- 1
- 2
- 1 cup
- ½ cup
- 1 teaspoon
- to taste
- to taste
For Rice
- 2 cups
- 1 large
- 2 pieces
- to taste
- to taste
- 1 cup
For Garnish
- ½ cup
- 1 large
- A few
Method of Preparation
- For vegetable apricot filling, heat oil in a large frying pan over medium heat and add cinnamon and cardamom.
- When spices crackle, add ginger and onion paste and, sauté till onion loses its raw flavour.
- Add carrots, cauliflower and half the apricots and cook for a minute. Mix in garam masala powder, salt and pepper and cook till vegetables are tender. Remove from flame and allow it to cool.
- For rice, combine rice with bay leaf, star anise, 2½ cups hot water, salt and pepper in a saucepan and place over medium high flame. Bring the mixture to a boil, stirring occasionally.
- Cook till water level is the same as of rice, reduce the heat to low and stir in wine. Cook till rice is just underdone and most of the moisture has evaporated.
- Preheat oven to 120˚C.
- Grease a casserole lightly with oil and spread half the rice to make an even layer. Spread the vegetable apricot filling over the rice and cover with remaining rice. Sprinkle over with remaining apricots, pomegranate and fried onions, cover and bake in the preheated oven for 10 to 15 minutes.
- Serve hot with sprinkled fresh mint leaves on the top.
- 20 min
- 25 min
- 4
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