Ingredients:
Simtom Biryani Curry Paste (4tbsp)
Basmati Rice (150g)
Cumin Seeds (1tbsp)
Vegetable Oil (1tbsp)
Onions (2)
Chicken (150g)
Tomato Puree (2tbsp)
Garnish: Hard Boiled Egg, Fresh Coriander
Vegetable Biryani
Serves 3 People
Thoroughly rinse 150g Basmati rice and cook for 20 minutes, brown one sliced onion in 1 tbsp of vegetable oil. Add drained rice and fry for 5 minutes. Add 1 tbsp cumin seeds, salt to taste and 50ml water, stir and cook for 2-3 minutes. Separately, brown two diced onions in 1 tbsp of vegetable oil. Add 150g of diced chicken and fry for 5 minutes. Add 4 tbsp Simtom Biryani Paste, 2 tbsp tomato puree and 150ml of water. Bring to boil and simmer for 10-15 minutes until sauce has thickened. Place a layer of rice in a casserole dish followed by a layer of chicken Biryani and finish with a layer of rice. Cover and bake in oven at 180C, Gas mark 4 for 10 minutes, garnish with hard boiled egg and fresh coriander. Serve with rice and a selection of Simtom Pickles and Chutneys.
