Vegetable Biryani

Ingredients:

• 5 Tbs ghee (butter melted with the scum skimmed off)
• 3 Tbs paste made up of equal parts ginger garlic and onion
• 2 Tbs garam masala (mixed spices powder)
• 3 Tbs paste equal parts fresh green chili and fresh coriander leaves
• 2 cups of basmati rice
• 3 cups of vegetables (carrots, potatos, green beans diced about an inch thick)
• Oil
• Water
• Salt to test

Steps

- Bearing in mind that you're going to fry the ginger paste, coat the bottom of the pressure cooker with enough ghee and oil. Bring this to a sizzle and stir fry the ginger paste and the garam masala. It should turn a lovely rose-red color.

- When fragrant, add the vegetables, stirring so that they absorb the flavors evenly, add the rice and stir fry until the grains become evenly coated too.

- Add four and a third cups water. Stir in the chili paste and add salt to taste.

- Put the lid on the pressure cooker and bring to the boil. Reduce to a simmer and cook for 20 minutes (three whistles). Check your manufacturer's instructions (compare it to a pilaf).

Tips:

• Use less ginger paste rather than more at your first attempt.
• Unless you're on a diet be generous with the oil and ghee.
• Traditionally ,the dish is served with curd (plain yoghurt).
• If you can get hold of Indian Mango pickle, that's a good accompaniment too.
• To soothe a burning mouth, eat a starch, the chili lingers on in the oils and a slice of bread will get that out of your mouth much quicker than a drink would.
• A Chardonnay would go well with this or a Riesling if you can stand a sweet wine.
• Serve rich vanilla or toffee ice cream for dessert.