Yes, I am finally sharing the recipe I promised here. It's a biryani with an identity crisis! When my sister in law gave me the recipe she said it was called Peshawari Biryani in the magazine she read. Jiggs Kalra makes it with kala chana and calls it Kale Moti Biryani in Prashad. And somewhere on the web it might be even referred to, rather uncharmingly as, Veg. Biryani. A rose by any other name etc. etc...
I made this biryani with kidney beans (rajma) the first time and felt they were too 'beany' for the delicate basmati rice. So this time around I used sprouted moth beans (matki). They complement the rice in taste as well as size. This is in fact one of the best things about the recipe. You can use pretty much any legumes in your pantry without compromising on the taste. The next time I plan to go a step further and combine the beans with fenugreek instead of cilantro.
Where does the casserole come in? I finish cooking the biryani on 'dum' in the oven. But the recommended 'unlayered' serving is a visual treat for parties.
(recipe from my sister in law)
(serves 2-3)
Rice -
1 cup basmati rice
1 tsp ghee/ butter
1" cinnamon, 3 cloves, 3 cardamoms
fried nuts/ onions (optional)
Beans -
1/2 cup beans of your choice (garbanzo, kidney, peas, moth etc.)
1/8 tsp turmeric
1/2 tsp red chilli powder
1 tsp ginger garlic paste
2 tomatoes, peeled and pureed
a handful each of cilantro and mint, washed and finely chopped
1/4 tsp good quality garam masala
salt to taste
Soak beans overnight. Drain and wash the next morning. (Sprout them in a colander if you wish to). Combine with enough water and cook on moderate heat until tender but able to hold their shape. (You can pressure cook beans as long as they don't turn to mush). Reserve cooking liquid.
Heat oil in a pan. Add turmeric powder, red chilli powder and ginger garlic paste. Saute on low heat until combined. Next add herbs and saute until fragrant. Add puree and beans. Stir and cook on medium heat until thick. Season with salt and continue stirring until beans lose most of the moisture. Sprinkle garam masala and set aside.
Wash rice in 1-2 changes of water. Drain and set aside. In a sauce pan heat ghee and drop in the whole spices. Add rice, saute for a minute. Add 2 cups of cooking liquid and bring to a boil. Cover and cook on low heat until rice is done.
For serving spoon rice onto a large platter. Make a well in the centre and place beans. Garnish with fried nuts and serve with a raita.
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