Biryani With Cardamom & Cinnamon

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14 Ingredients

Number of servings

1tablespoons vegetable oil
1 pinch salt
1 pinch freshly ground black pepper
1 onion, finely chopped
6 green cardamom pods, lightly crushed
2 dried bay leaves
1 stick cinnamon, halved
1teaspoons black peppercorns, lightly crushed
1/2-1teaspoons chilli powder
2-3 saffron threads
1 3/4 cup vegetable stock, hot
450grams basmati rice
50grams flaked almonds
1 handful raisins

Method

Step 1 of 3

Heat the oil in a large deep-sided frying pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Stir in the cardamom, bay leaves, cinnamon, peppercorns, and chilli powder, and cook for a further 5 minutes until fragrant.

Step 2 of 3

Add the saffron to the hot stock, and stir through. Stir the rice into the onion mixture until the grains are well coated, then pour over the stock. Bring to the boil, reduce the heat slightly, cover, and simmer for 15-20 minutes, stirring occasionally so that the rice doesn't catch. Top up with a little hot water if needed.

Step 3 of 3

Lightly toast the almonds in a small dry non-stick frying pan over a low heat for a couple of minutes until starting to turn golden (taking care not to let them burn). Stir the almonds and raisins through the biryani, taste, and season well with salt and black pepper. Serve hot either on its own, or topped with some cooked chicken or prawns.