Quick & Quirky Biryani


Quick & Quirky Biryani

This is a quick and quirky take on the Indian or might I say Persian classic, Biryani! Oh and it’s also vegan (If you want it to be). 


Although we often think of Biryani as an Indian dish, it is rumoured to originate from Persia, and was apparently brought to India by the Mughals along with other worldly dishes such as rogan josh, korma and samosas.


Now, believe what you must, but one thing is for sure - Biryani tastes wonderful, wherever it comes from! 

I have yet to set foot in India, her beauty taunts my presence with the promise of fluorescent spices that create a rainbow of colours down busy streets, food that will enlighten the soul and aromas that could knock out a bear or two! 


In the mean time, this dish will have to do to satisfy my Indian desire. This little beauty is easily done on the camping stove - if you’re super organised and have two cooking stoves then It will be even easier, but I shall go on the fact that you probably have 1 and it's about to rain…


Ingredients - 

serves 2


2 large cups of basmati rice

2 tbsp of plant based butter (If you’re hot on your Indian food then Ghee butter works wonders) 

1 red onion (finely sliced)

1 fresh chilli (optional)

1 bay leaf

1 tsp of cinnamon 

1 tsp of nutmeg 

1 tsp of turmeric 

1 tsp of curry powder 

1 tsp of chilli powder

Large handful of raisins

100ml of water 

1 tbsp of brown sugar 

1/2 lemon (juiced) 

Salt and pepper (to taste) 


Method - 

For the rice


1) Bring 3 cups of water to boil with a little salt. 

2) Add in the 2 cups of basmati rice and simmer. Note - remove the rice from the stove 2 minutes before the suggested cooking time, place a lid over the pan and put aside. 


For the sauce


1) Chuck the pan on a medium - high heat and melt the 2tbsp of plant based butter.

2) When the butter has melted, throw in the onion and cook for 2 minutes or until soft.

3) Now add the fresh chilli and the bay leaf and continue to cook for another 1 minute. 

4) Reduce the heat slightly before adding the cinnamon and nutmeg and continue to cook for 6 minutes, stirring frequently. 

5) Now It’s time to throw in the turmeric, curry powder, chilli powder, raisins and the water - making sure to stir well. 

6) Next, add in the brown sugar, lemon juice and season with salt and pepper. 

7) Finally, add the rice to the pan and mix well. Serve and enjoy it, wherever you are!






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