Hi, Ray here again.
I know that there are lots of you who like biryani curries and I must admit that I’m partial to a good biryani myself. I spotted that there were quite a few searches for biryani recipes on the Curry Focus website and it was not a hard decision to pick a biryani curry recipe to test this week.
There is a separate curry category for those of you who prefer a pilau (or pulao or pilaf) curry – the basic difference between a biryani and pilau is that the rice is cooked with all of the ingredients in a pilau whereas it is cooked separately in a biryani and then merged with the other cooked ingredients.
And this biryani curry recipe does not use the oven – all of the cooking is done in saucepans (you could just as easily use frying pans).
I bought the vegetables that were needed in the biryani when out doing my regular weekly shop. One thing I noticed was that this was going to be a cheap curry to make seeing that I already had the rest of the ingredients.
I remembered to soak the basmati before starting to cook and easily did all of the preparation, including soaking the saffron, while the rice was soaking. Most people who know about rice tell me to soak basmati between 30 and 60 minutes so this recipe reinforced this cooking tip.
The start of the cooking progressed well but I must admit that I panicked a bit when I was cooking the basmati before adding the water – I did a lot of stirring during this phase to make sure that the rice did not stick and burn.
And then the rice cooking technique that I don’t really like – the absorption method of covering the saucepan and leaving the rice to cook undisturbed. I always want to have a peek to make sure that the rice is not sticking. I once had a saucepan full of burnt rice from using this cooking method before. So the absorption method gets me nervous. But this time all went OK (as it usually does) and the rice was cooked to perfection.
Apart from the rice cooking, nothing in the rest of the biryani curry recipe caused any problems (real or imagined) and, almost on schedule, I was mixing in the yogurt and serving up the vegetable biryani curry to the newly arrived diners. I served up directly – I didn’t put the biryani into a serving dish and I cannot imagine this having any effect on the taste of the biryani curry. I don’t have a serving dish – I’ve gone all of these years without one so I don’t think that I’ll bother buying one.
And how was the biryani curry? It was good. Not great, but good. The cauliflower was liked by all. Maybe because you so rarely get cauliflower in a curry. The biryani was too creamy for my tastes – all of that yogurt added at the end – to me it tasted a bit like creamed rice. Maybe the quantity should have been halved. Or maybe the yogurt could have been left out entirely. But the other curry tasters liked it so the majority like its addition.
The vegetable biryani curry received a taste score of 7.5 out of 10 with a spice/heat level of “Medium to Hot”, with a nice little after burn on the lips.
So there you go all of you biryani curry lovers. A healthy vegetable biryani curry recipe for you to try for yourselves.