Recipe: Yellow biriani with mint and walnuts
The 12 first courses lunch
March 30, 2011
As I told you in the green rice post, I had the idea of preparing three coloured rice courses and I decided to make each of them a bit special.
This yellow biriani is an indian recipe, very tasty and impressive.
This is a recipe from the 12 first courses lunch, so the doses are for small samples. Keep that in mind if you are considering only one first course.
Yellow biriani with mint and walnuts
Ingredients
Mint sauce:
1 tbsp mint leaves
1 cm ginger
1 clove garlic
1 pinch chili powder
2 tbsp plain yogurt
1/4 white onion
1 tbsp butter
1 tsp curry powder
For rice:
40g jasmine rice
1/2 teaspoon cinnamon
50ml water
1 tsp coconut oil (preferred) or olive oil
Topping:
1/4 white onion
1/2 teaspoon sugar
1 tbsp walnuts
1/2 tbsp raisins
 Directions
Mint sauce:
Mince together the mint, ginger and garlic.
Stir in the lemon juice, chili powder, the curry powder and yogurt.
Chop onion and sauté in butter until tender, then add the mint sauce.
Rice:
Fry the cinnamon in a saucepan with the oil for a minute, add rice and cook for another minute, stirring. Pour the water, cover and simmer for 10-12 minutes, until the water has been absorbed. Remove from heat and keep covered.
Topping:
Cut into wedges the remaining onion, sauté in a pan with oil for a few minutes, then add sugar, raisins and walnuts. Caramelize for a minute.
Assembling:
Season the rice with the mint sauce and arrange on a serving plate.
Cover with the walnuts and raisins and serve hot.
 One year ago:
Repotting the growing chilies
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