Vegetarian Biryani Puff Pastry Pie
Moderate
6 servings
25 minutes bake time
This fusion of traditional Indian food and tasty English pie makes this recipe something unique, original and most of all, delicious! Try the recipe now!
Ingredients
Rice
- 300 g Basmati Rice, soaked in warm water for 15 minutes
- 2 Green Cardamom Pods
- 3 cloves
- 1/2 cinnamon stick
- 240 ml water
- Salt
Vegetable Biryani Base
- 4 Green Cardamom Pods
- 2 Black Cardamom Pods
- 7 cloves
- 1 1/2 Cinnamon Sticks
- 2 Bay leaves
- 2 Onions, sliced
- 1 1/2 tbsp Ginger and Garlic Paste
- 1 tsp Tumeric
- 1 tsp Red Chilli Powder
- 1/2 tsp Ground Coriander
- 3 Tomatoes, diced
- 2 Carrots, chopped
- 100 g French Beans, chopped
- 1/2 Cauliflower, chiopped into florets
- 100 g Peas
- 125 g Yogurt
- 1/2 tsp Rose Water
- 1 pinch Saffron
- 4 tbsp Chopped Coriander
- 4 tbsp Finely Chopped Mint
- 4 tbsp oil
- 2 tbsp water
- 2 tbsp butter
- Salt
Pastry Topping
- 1 Jus-Rol, Puff pastry block
- 1 egg, beaten
- 1 tsp Sunflower Seeds
Equipment required
- Saucepan
- Whisk
- Rolling Pin
- Ovenproof dish
- Pastry Brush
Techniques Used
Method
- Place the cardamom pods, cloves and cinnamon for the rice in a pan and cover with the fresh water. Season with salt, place over a medium heat and bring to the boil.
- Drain the water from the soaked rice and add to the boiling pan. Cook for about 8 minutes, or until the rice is two-thirds cooked, then remove from the heat and drain any excess water from the pan. Set aside while cooking the vegetables.
- Heat the oil in a separate pan and the cardamom, cloves, cinnamon sticks and bay leaves. Allow to heat through for a few seconds in the hot oil, then stir in the sliced onions and sauté until golden brown.
- Stir through the ginger and garlic paste and continue to cook for a few more minutes, then add the ground turmeric, chilli and coriander to the pan. Stir-fry for a few minutes more until the onions are fully coated in the spices.
- Stir through the diced tomatoes, then add all the vegetables, breaking up any large cauliflower florets. Sprinkle over a few tablespoons of water to stop everything sticking and season with salt. Cover the pan with a lid and cook for 5 minutes, or until the vegetables are half cooked.
- Meanwhile, whisk together the yoghurt, rose water, saffron and half the chopped fresh herbs in a small bowl. Add this to the pan of vegetables and stir through for 2 minutes over the heat, then remove and set aside.
- To assemble the pie, arrange half of the cooked vegetables in the base of a large casserole dish. Cover with half of the cooked rice, then repeat the layering with the remaining vegetables and rice. Sprinkle over the remaining chopped fresh coriander and mint and spoon over the melted butter.
- Preheat the oven to 165°C/gas mark 3.
- Roll out the puff pastry to the thickness of a pound coin, creating a circle large enough to cover the dish. Dampen the edges of the casserole dish with a little water and drape the pastry over the filling.
- Press down firmly on the edges to seal, trimming any excess pastry with a sharp knife. Brush the beaten egg over the pastry to glaze and sprinkle over the sunflower seeds.
- Bake in the oven for 20–25 minutes, or until the pastry is golden and crisp on top. Leave to cool slightly before dividing between bowls, serving with a little raita on the side.
