Root Vegetable Biryani 

Serves 4

Ingredients

1kg basmati rice

Vegetables

2 turnips
2 carrots
2 swedes
1 celeriac
2 sweet potatoes with orange flesh
2 Jerusalem artichokes
20 snow peas

Spices for boiling

3 green cardamoms
2 bay leaves
4 cloves
2 mace
1 tbsp cumin
3 litres water
50g salt
75g ghee
75ml milk
½ g saffron
2 tbsp. kewra water (screw pine essence)

Marinade

5 medium onions, sliced & deep fried golden
2 tsp ginger paste
2 tsp garlic paste
1 tbsp red chilli powder
1 tsp turmeric
1 tsp garam masala
½ a nutmeg, grated
6 green chillies, slit length-wise
1 small bunch mint, chopped
½ bunch of fresh coriander, chopped
Juice of 1 lemon juice
2 tbsp vegetable oil
250ml natural yoghurt

Method

• Wash and soak the rice for 20 minutes in cold water.
• Wash all the vegetables well and cut them into roughly 1 inch cubes. In hot oil, flash fry the vegetables until they are a little under half cooked. Place the vegetables in a thick bottomed casserole and add all the ingredients for the marinade and marinate, set aside for 15 minutes.
• Take a pot of water and boil it with the whole spices and salt. Meanwhile, soak the saffron in warm milk. Mix in the ghee and kewra water after 3-5 minutes
• When the water is boiling, add the strained soaked rice and boil for about 10-12 minutes.
  When the rice is half done, strain and layer it over the marinated vegetables. After the rice has been layered, sprinkle some chopped mint and the soaked saffron mix over the rice and cover the casserole with a tight lid with a small gap for the steam to escape.
• Now put the casserole on a high flame for 5-7 minutes and lower the flame to minimum for another 8-10 minutes. Leave the casserole aside to rest for 5 minutes after taking it off the flame. Now the root vegetable biryani is ready.
• Open the lid when all the guests are around, as the steam escapes the casserole; it fills the surroundings with aroma of saffron, rose water and spices.

Pomegranate Raita

Raita is a commonly served accompaniment to Indian meals, it helps take the heat of certain dishes, keeps the body cool in hot months and aids digestion generally.

Serves 4

Ingredients

1 pomegranate
500g Greek yogurt
1 spring onion, finely chopped
1 inch piece of ginger, chopped
2 green chillies, chopped
1 teaspoon cumin, roasted and ground
1 teaspoon salt
½ teaspoon sugar
1 tablespoon, chopped fresh coriander leaves

Method

• Cut the pomegranate into two halves and remove the seeds by gently tapping with a rolling pin or back of a heavy knife. Reserve a few grains of pomegranate for garnishing.
• Combine all the ingredients except the coriander leaves and mix well. Transfer the raita into 4 bowls, sprinkle the coriander on top and refrigerate until use.