Vegetable Biryani Sauce (HOT!)
Ingredients
- 2 medium red onions
- 2 green chilli peppers
- 5 cloves garlic
- 1" piece of ginger
- 1 tsp. coriander seeds
- ½ tsp. cumin seeds
- ½ tsp. fennel seeds
- 1 tsp. black peppercorns
- 2 cloves
- 1 green cardamom pod, take out seeds
- 1 x petal from a star anise
- 2 bay leaves
- 1 dried red chilli pepper, make a slit in it to
- release the seeds when cooking
- ½" stick cinnamon
- 6 dried curry leaves, chopped
- 1 tin chopped tomatoes
- 1 tsp. chilli powder
- ½ tsp. cinnamon
- 1 tsp. coriander powder
- ¼ tsp. turmeric powder
- 1 tsp. dried coriander leaves
- 1 level tsp. salt
- 1 small tin coconut milk (165 ml)
- 3 tbsp. oil
- Little water, if necessary
- Freshly chopped coriander leaves
Method
Finely chop the ingredients from (1) in a chopper until you have a fine paste. Leave to one side whilst you grind together the ingredients in (2), using either a pestle and mortar or a spice mill.
Heat the oil in a large pan and add the bay leaves, dried chilli pepper, cinnamon stick and chopped curry leaves. Stir round for a few seconds until they turn colour. Add the fine onion paste and fry on a medium heat until the onion is softened.
Add the tinned tomatoes, chilli powder, cinnamon, coriander, turmeric, dried coriander leaves and salt. Cook for about 10 minutes. Stir in the coconut milk and simmer until the oil appears on top in droplets and the sauce thickens.
Now you can add any vegetables you have to hand e.g. a few small potatoes, broccoli or cauliflower florets, carrots, green beans. These can be pre-cooked or cooked in the sauce, adding a little water if necessary.
Just before serving stir in a handful of chopped fresh coriander leaves, leaving a few to garnish.
Serve with Chicken Biryani
