Biryani Rice with Spicy Tomato Sauce
Courtesy of Ravin Patel, chef, 7th Street Standard in Sacramento
Ingredients
For the biryani spice mix:
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon anise seeds
- 1 teaspoon black mustard seeds
- 2 cloves
- 1 teaspoon whole allspice
- 1 teaspoon ground cinnamon
- 1 pinch saffron threads
For the biryani rice:
- 4 cups high-quality basmati rice, Royal Brand recommended
- 6 cups cold water
- 3 tablespoons Biryani Spice Mix
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
For the vegetable mix:
- 1 large eggplant
- 2 yellow onions
- 2 red bell peppers
- 1 tablespoon kosher salt
- 1 teaspoon black pepper, ground
- 3 tablespoons olive oil
For the spicy tomato sauce:
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, smashed
- 1 teaspoon kosher salt
- 1/2 cup tomato paste
- 1 cup tomatoes, dices
- 1 tablespoon red chili paste, Sambal Oelek recommended
- 1 teaspoon Biryani Spice Mix
- 1 cup water
Instructions
For the biryani spice mix:
- In dry pan over medium heat, toast all spices (except cinnamon and saffron) until fragrant.
- Cool to room temperature. Grind spices into a fine powder using spice grinder.
- Add cinnamon and saffron to ground spice mix.
For the biryani rice:
- Place rice in large, fine mesh strainer. Run cold water and rinse rice thoroughly until water runs clear. Drain rice well and place into lidded sauce pot.
- Add to rice cold water, 3 tablespoons biryani spice mix, oil, and salt. Mix well. Let rice sit 10 minutes at room temperature to allow rice to cook evenly and become fluffier.
- Cook rice without lid on high heat until water begins to steam but not simmer. Lightly mix rice with spoon and place lid on pot. Turn heat to lowest heat setting and cook rice for about 15 minutes. Turn off heat and leave pot covered for 5 minutes.
- The rice should now be cooked. Gently empty rice into a large baking dish and allow mixture to cool to room temperature.
For the vegetable mix:
- Preheat oven to 400 degrees F.
- Cut all vegetables into 1-inch pieces. In a large bowl, toss vegetables in salt, black pepper, and oil.
- Line baking sheets with parchment paper. Arrange vegetables on baking sheets; don’t overcrowd.
- Bake in 400 degrees F oven until vegetables have developed some caramelization and browning. Remove the vegetables from the oven and let cool to room temperature.
For the spicy tomato sauce:
- Heat oil in deep sauce pan over medium heat. Add onions and garlic, cooking until onions are translucent. Add salt and tomato paste and cook for 2 minutes, stirring often. Add remaining ingredients and simmer for 3 to 4 minutes.
- Remove pot from heat. Using hand stick blender, blend the tomato mixture until smooth. Tomato sauce should have thick consistency; if too thick, add dash of water and blend until desired consistency is achieved. Adjust seasoning with salt as desired.
For the Biryani Rice with Spicy Tomato Sauce:
- Preheat oven to 325 degrees F.
- Fold vegetable mix into rice. Be gentle and don’t overwork rice as it will break and become gummy.
- Evenly flatten the mixture in large baking dish. Spoon half the spicy tomato sauce over rice and veggie mixture. Cover with foil, ensuring foil does not touch tomato sauce.
- Bake at 325 degrees F until internal temperature reaches 180 degrees F, about 20 to 25 minutes.
- Remove from oven and let biryani rice rest for 5 minutes. While rice rests, heat remaining spicy tomato sauce. Serve biryani rice with sauce on the side.
