Leftover Curry Biryani - Transform Last Night's Curry Into a Fancy Dinner!
Fatima Cooks recipe - Pakistani
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups white basmati rice
- 1.5 tsp cumin seeds
- 6 green cardamom pods
- 2 black cardamom pods
- 2 bay leaf
- 1 large stick cinnamon
- 2.5 tsp salt (or to taste)
- 1 tsp oil
- 1 handful fresh coriander (chopped)
- 1 handful fresh mint (chopped)
- other garnishing (see notes)
- 0.5 tsp orange/yellow food colour
- 1 tbsp kewara water
- 2 medium onions (sliced)
- oil (for deep frying the onions)
- leftover curry (see notes)
Instructions
- 1
Prepare the rice by first soaking it in water for at least half an hour. Drain and then add to a pot along with all the rice ingredients and plenty of water. Bring to a boil and cook on high until the rice is 80% cooked. Drain in a colander
- 2
As the rice is cooking, heat a good amount of oil in a pan. Fry the onions till golden brown on a high heat and set aside for the garnish.
- 3
Now the fun part! The layering. Begin with half of the curry. Then add half the rice, then garnish with half of the garnishing ingredients and any other garnishing you are adding (see notes).Repeat this layer a second time.
- 4
Turn the heat to the lowest possible and cover the biryani with a firm-fitting lid, allowing it to steam for 15-20 minutes
- 5
Serve hot and fresh with a side of raita and salad