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Vegetable biryani pie

Vegetable biryani pie

Vegetable biryani pie

  • Main
  • medium
  • 6
  • 1 hour 30 minutes

PT1H30M

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1
Place the cardamom pods, cloves and cinnamon for the rice in a pan and cover with the fresh water. Season with salt, place over a medium heat and bring to the boil
  • 2 green cardamom pods
  • 3 cloves
  • 1/2 cinnamon stick
  • 240ml of water
  • salt
2
Drain the water from the soaked rice and add to the boiling pan. Cook for about 8 minutes, or until the rice is two-thirds cooked, then remove from the heat and drain any excess water from the pan. Set aside while cooking the vegetables
  • 300g of basmati rice, soaked in warm water for 15 minutes
3
Heat the oil in a separate pan and the cardamom, cloves, cinnamon sticks and bay leaves. Allow to heat through for a few seconds in the hot oil, then stir in the sliced onions and sauté until golden brown.
  • 4 tbsp of oil
  • 4 green cardamom pods
  • 2 black cardamom pods
  • 7 cloves
  • 1 1/2 cinnamon sticks
  • 2 bay leaves
  • 2 onions, sliced
4
Stir through the ginger and garlic paste and continue to cook for a few more minutes, then add the ground turmeric, chilli and coriander to the pan. Stir-fry for a few minutes more until the onions are fully coated in the spices
  • 1 1/2 tbsp of ginger and garlic paste
  • 1 tsp turmeric
  • 1 tsp red chilli powder
  • 1/2 tsp ground coriander
5
Stir through the diced tomatoes, then add all the vegetables, breaking up any large cauliflower florets. Sprinkle over a few tablespoons of water to stop everything sticking and season with salt. Cover the pan with a lid and cook for 5 minutes, or until the vegetables are half cooked
  • 3 tomatoes, diced
  • 2 carrots, chopped
  • 100g of French beans, chopped
  • 1/2 cauliflower, chopped into florets
  • 100g of peas
  • 2 tbsp of water
  • salt
6
Meanwhile, whisk together the yoghurt, rose water, saffron and half the chopped fresh herbs in a small bowl. Add this to the pan of vegetables and stir through for 2 minutes over the heat, then remove and set aside
  • 125g of yoghurt
  • 1/2 tsp rose water
  • 1 pinch of saffron
  • 2 tbsp of chopped coriander
  • 2 tbsp of finely chopped mint
7
To assemble the pie, arrange half of the cooked vegetables in the base of a large casserole dish. Cover with half of the cooked rice, then repeat the layering with the remaining vegetables and rice. Sprinkle over the remaining chopped fresh coriander and mint and spoon over the melted butter
  • 2 tbsp of chopped coriander
  • 2 tbsp of finely chopped mint
  • 2 tbsp of butter, melted
8
Preheat the oven to 165°C/gas mark 3
9
Roll out the puff pastry to the thickness of a pound coin, creating a circle large enough to cover the dish. Dampen the edges of the casserole dish with a little water and drape the pastry over the filling
  • 1 puff pastry block
10
Press down firmly on the edges to seal, trimming any excess pastry with a sharp knife. Brush the beaten egg over the pastry to glaze and sprinkle over the sunflower seeds
  • 1 egg, beaten
  • 1 tsp sunflower seeds
11
Bake in the oven for 20–25 minutes, or until the pastry is golden and crisp on top. Leave to cool slightly before dividing between bowls, serving with a little raita on the side

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Vegetable biryani pie

 
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