Beef Recipes
Veggie meatball biryani
A quick way to get your biryani fix using shop-bought Veggie meatball biryani as the main pop of protein. Learn how to cook biryani rice, a flavoursome yoghurt and spice sauce for the veggie meatballs, and then layer it all up for a vegan biryani that may not be traditional, but satisfies every craving for spicy rice.
Ingredients
- 4 tbsp whole milk
- small pinch of saffron
- 120g/4½oz thick, plain natural yoghurt
- 2 tsp finely chopped ginger
- 2 tsp finely chopped garlic
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1/2 tsp ground turmeric
- 350g/12oz long-grain basmati rice, rinsed well and soaked in cold water for 2 hours
- 1 dried Indian bay leaf
- 4 green cardamom pods, slightly cracked with a pestle or bottom of a cup
- 5cm/2in cinnamon stick
- 3Â cloves
- 100ml/3½fl oz melted ghee or neutral oil
- 2 large brown onions, finely sliced
- 300g/10½oz frozen veggie meatballs
- 120ml/4fl oz hot kettle water
- 1 tbsp mint leaves, roughly chopped
- 2 tbsp coriander leaves, roughly chopped
- 2 tsp salt
- 3 tbsp pomegranate seeds, to garnish
Method for Veggie meatball biryani
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Place the milk in a small, microwave safe bowl. Microwave for 20–30 seconds, or until hot but not boiling. Sprinkle in the saffron and set aside.
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In a small bowl, whisk together the yoghurt, ginger, garlic, ground coriander, cumin, chilli powder, turmeric and one teaspoon of the salt. Put to one side.
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Bring 2 litres/3½ pints water to a rolling boil in a large pan. Add the bay leaf, cardamom, cinnamon stick, cloves, the remaining teaspoon of salt and the drained soaked rice. Once the water comes back to a rolling boil, cook over a medium heat for 3-4 minutes. The rice should be nearly cooked but still quite firm (think al dente). Drain in a colander without discarding the spices.
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Heat the ghee in a large, non-stick frying pan. Add the onions and fry over a medium-high heat, stirring often until golden brown, about 15 minutes. Remove half of the onions from the pan with a slotted spoon and set them aside on a plate. Try to leave as much ghee or oil in the pan as possible.
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To the remaining onions, add the frozen meatballs. Fry over a medium heat, until lightly golden brown all over, around 4–5 minutes. You’ll notice the onions brown a little more, this is good, but turn the heat down if you notice them beginning to blacken. Remove the meatballs from the pan and set them aside on a plate.
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To the pan, add the yoghurt mixture and stir quickly to incorporate with the onions and ghee. Cook over a medium-low heat for 6–8 minutes, until the fat begins to separate from the mixture. Add the 120ml/4fl oz hot kettle water and stir well. Fold in the meatballs.
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Place one third of the rice in a separate non-stick pan set over a medium heat (use a pan that has a tight-fitting lid).
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Top with half of the meatball mixture. Add another third of the rice followed by the remaining half of the meatball mixture. Top with the remaining rice.
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Evenly pour the saffron milk over the top of the rice. Spread the reserved onions on top. Sprinkle with all of the mint and a tablespoon of the chopped coriander.
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Cover with a circle of baking paper the same diameter as the pan, and the lid, and cook over a very low heat for 20 minutes. Do not lift the lid during the cooking process. Allow to stand for 15 minutes before uncovering.
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Use a large, wide spatula to lift the rice from the bottom of the pan and gently shake it to separate the grains. Do this a few times. Don’t stir or fork it through as this can break everything up too much. You still want some white rice peeking through the saffron yellow grains.
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Scoop the biryani out onto a platter and garnish with the remaining chopped coriander and the pomegranate seeds.
Veggie meatball biryani