Hyderabad x France
Vegetable biryani pithivier
Dum biryani, but the seal is puff pastry and the reveal is a golden dome. Gasps guaranteed.
120 minTime
14 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original730kcalsame
14 gproteinsame
6 gfibresame
120minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the rice in plenty of salted water with the whole spices for 5 minutes, then drain.
- 2Fry the onion in the ghee on medium heat for 12 minutes until deep brown. Lift out half for layering.
- 3To the same pan add the ginger garlic paste and cook 1 minute on medium heat. Add the vegetables, spices and salt and cook 4 minutes. Stir in the curd and cook 8 minutes until just tender and dry.
- 4Soak the saffron in warm milk with the kewra. Line a 20 cm bowl with cling film and layer rice, vegetables, herbs and fried onion, sprinkling saffron milk between. Press firmly and chill 30 minutes.
- 5Heat the oven to 200°C. Roll one sheet into a 26 cm round on a lined tray, turn the dome onto it, brush the edge with egg, drape over the second sheet and press out the air. Seal, trim to a scalloped edge and glaze.
- 6Score curved lines from the top down, cut a small steam hole and bake in the oven at 200°C for 35 to 40 minutes. Rest 10 minutes before cutting.
Serve it like this
Bring the whole pithivier to the table, cut a thick wedge so the saffron layers show, and serve with a bowl of raita and mirchi salan on the side.
