Asparagus Biryani

Ingredients:

Asparagus 500gm 

Oil 2 tbsp

Salt to taste

The rice

Basmati rice 500g, washed and soaked in water for 30 minutes

Saffron a large pinch, dissolved in 2 tbsp milk

Salt 1 tsp

The masala

Oil 100ml

Royal cumin (shahijeera) 1 tsp

Green cardamom pods 8-10

Bay leaves 2

Cinnamon stick 1/2

Cloves 8-10

Ginger 2 tbsp, crushed

Garlic cloves 2 tbsp, crushed

Onions 3 medium, sliced

Green chillies 2, chopped

Red chilli powder 1 tsp

Coriander powder 1 tsp

Salt to taste

Curd 500g

for garnish

Coriander a small bunch, chopped

Mint sprigs 1/2 bunch

Ginger 1-inch piece, julienned

Onions 20g, sliced and fried to a crisp (optional)

Method:

Heat a large vessel, half filled with water. Add salt and boil. Then add the washed rice. Allow to parboil and drain the rice in a large colander.

Cool in a large container and pour the saffron soaked in milk.

Cut off the lower hard portions of the asparagus and discard.

Gently peel the asparagus; use the top halves for garnish and the lower thick parts for the puree.

In another pan, add the lower halves of the asparagus to hot boiling water and blanch for 2-3 minutes.

Strain and blend in a mixer-grinder to make a puree. Saute the other half in oil and season with salt.

To make the masala, heat the oil in a large pan, then add the cumin and the rest of the whole -spices.

Add the crushed ginger and garlic and cook for a few minutes.

Add the sliced onion and green chillies and cook until just brown.

Stir in the powdered spices, salt and cook for about 2 minutes.

Add the curd and cook for 20–25 minutes on medium heat.

When cooked, add the asparagus puree and remove from heat. Cool the masala.

To assemble the biryani, grease the bottom of an ovenproof dish or a large container.

Place some masala followed by the top halves of the asparagus, chopped coriander, mint sprigs, ginger and a layer of rice.

Cover again with a layer of masala, asparagus and rice and the remaining garnish on top of the rice.

Do not fill the pan more than 2/3.

Cover with a lid and seal with freshly made chapati dough or cover with aluminium foil ensuring that all sides are sealed, not allowing the steam to escape.

 Place the pan in a preheated oven at 200 degrees C for about 40 minutes.

 You can even cook the biryani on dum.

Place on a tawa and then on the stove, on low heat. Serve hot.

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