Nawabi Biryani (v)
A delicious Biryani that gets its name from the royal chefs of Hyderabad, it is made distinctive by the flavours of sultanas, mixed nuts and desiccated coconut.
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Recipe
To Serve
-
Basmati rice300 grams
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Hot water400 ml
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Vegetable oil2 tbsp
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Large onion, finely chopped1
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Unsalted mixed nuts, chopped125 grams
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Sultanas25 grams
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Desiccated coconut1 tbsp
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Biryani paste3 tbsp
- Large saucepan with lid
Method
1
Wash the rice in several changes of water and leave to soak for 30 minutes. Heat the oil in a pan and sauté the onions until golden brown.
2
Add the washed drained rice, stir and fold gently until all the rice grains are coated in oil.
3
Add half of the nuts, all the sultanas and coconut and continue tossing gently for 2 - 3 minutes.
4
Add the Patak's Biryani Paste and water, stir and bring to the boil, lower the heat and cover. Continue to cook for 15 - 20 minutes until the water has evaporated. Turn off the heat and stand for 5 minutes.
5
Gently fluff up the rice with a fork and garnish with the remaining chopped nuts before serving alongside your favourite curry.
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