Butterbean biriani
Serves 4
Ingredients:
2 tbsp olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp ground coriander
1
/
4
tsp hot chilli powder
1 tsp garam masala
1 tsp turmeric
225 g (8 oz) brown basmati rice
450 ml (
3
/
4
pint) hot vegetable
stock
400 g (14 oz) tin chopped
tomatoes
1 aubergine, diced
1 red pepper, sliced into strips
1 tbsp dark soy sauce
400 g (14 oz) can butter beans,
drained
50 g (2 oz) creamed coconut
shavings
Method:
1. Crush the cumin and mustard seeds in a
pestle and mortar. Mix in the other spices
and add the olive oil.
2. Place the rice in a solid steam oven
container, mix in the spices and cover with
the hot vegetable stock. Add the can of
tomatoes, soy sauce, aubergine and red
pepper. Mix well, cover with a steam
container lid or with foil and then steam for
10 minutes at 120°C or 20 minutes at 100°C
until the rice is practically cooked.
3. Stir the butter beans into the rice. You may
need to add a little more stock at this stage.
Cook for a further 5 minutes at 120°C or 10
minutes at 100°C.
4. Stir in the creamed coconut until melted.
Serve with some naan bread and mango
chutney.
93
Tip
You can use a proprietary biriani
curry paste instead of the cumin
seeds, mustard seeds, coriander,
chilli powder and garam masala.
