The Base Stuff
- Sauté oil
- Can use ghee as well but sunflower seed oil works out best for me 🤷♂️
- Add ‘raw’ spices: Mustard, bay leaves, fennel, cinnamon sticks, curry leaves
- This step is meant to flavour the oil
- Add Ginger + Garlic
- Add onions
- Cook until tender/translucent
- Add serrano chilies
- (Maybe) Add tomatoes
Cook until pulpy, reduce heat. You are ready. This is the spice base upon which everything else is layered.
The End Stuff
I make a lot of rice-related dishes. At the end, I usually add mint and/or coriander leaves.
I wondered how biriyani makers would get a wonderful set of colors in their rice. This is by way of (a) turmeric, and/or (b) food-coloring, and/or © saffron.
For each of turmeric and saffron, I separate out ~10% of the cooked rice to ‘dye’ them. Once dyed, I mix them back into the main dish. Each dye is prepared by simply dissolving the spice in hot water for 15-20 minutes. With saffron, make sure you grind it a little first for more color. Some people swear that hot milk pulls more of the color but 🤷♂️
Put it here since I cook this in one, but you won’t need an InstantPot with this recipe.
- The “Base Stuff” minus tomatoes
- Add yellow lentils/chana dal
- Add peanuts to roast 'em. These and the lentils will add some crunch to the rice 😍
- Add tamarind paste and turmeric. Adjust these to taste.
- Add pre-cooked rice and mix like a maniac to get an even color
- Add salt to taste
Random Recipe (Unknown Source)
- 1 tbsp coconut oil
- 1 tbsp ginger
- 1/2 tsp salt
- 1 can (14oz) coconut milk
- 1/4 cup thai paste
- 4 lime wedges
- 1/4 cup cilantro
- 1/4 cup basil
- 14 cup cashews
SAUTE on NORMAL
- Add oil
- Add onions, 1 serrano pepper (seeded minced), ginger
- Cook for 2 mins
- Add Salt
- Cook for 3 mins
- Add Coconut Milk, paste
- Add carrots, sweet peppers, all other veggies
MANUAL, HI PRESSURE for 4 minutes. De pressurize immediately!
Top with cilantro, basil, cashews