"After weeks of excess, it's not surprising that our palates begin to feel a little jaded. The thought of another roast dinner makes me yawn, so something with spice feels exciting. Biryani, with its layered complexity of flavour and texture, has always been the ultimate celebratory centrepiece for guests to congregate around, and it needs little accompaniment bar a bowl of cooling raita. This meat-free version made with tender paneer koftas is light and fresh, yet still warming and packed with flavour."
"Malai kofta biryani with apple (pictured top) For an even more opulent biryani, tuck a couple of raisins and chopped cashews into the centre of each kofta. The addition of apple to raita is unusual, but I love the fresh, sweet, sharpness that granny smiths bring to it. Prep 25 min Cook 1 hr 15 min Serves 4"
Malai kofta biryani features tender paneer and potato koftas seasoned with cardamom, turmeric, chilli and coriander, fried in ghee. A rich curry base uses ghee, whole spices, onion, ginger, garlic, tomato puree, cashew paste and yogurt. Basmati rice is cooked with cinnamon, peppercorns, cardamom and cumin before layering with saffron-soaked milk, melted ghee, mint and toasted cashews for garnishing. A cooling raita includes apple for a fresh, sweet-sharp contrast. The meal concludes with an Indian-inflected tiramisu scented with saffron and enriched with nuts. Prep time 25 minutes, cook 1 hour 15 minutes, serves four.
Read at www.theguardian.com
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