Biryani with broccoli and tempeh
Broccoli and tempeh biryani! Delicious for a weeknight meal. The rice is fried with ghee (the Indian version of clarified butter) and then cooked with water and spices. Because the rice is the star of this dish, it's delicious to use jasmine rice.
Biryani is a fragrant and spicy rice dish from Indian cuisine, often enjoyed on special occasions. Jasmine rice forms the base of the dish, which is first boiled and then fried. Served with broccoli, pickled red onion, cashews, mint, and parsley, biryani is a feast for the eyes.
Preparation
Make a marinade with the sesame oil, ketjap, and ½ tablespoon World Spice Blend - Tandoori Masala. Cut the tempeh into 2 by 2 cm cubes and mix with the marinade. Let it sit for 15 minutes.
Cook the rice according to the package directions. Drain and let cool.
Peel and finely chop the onion and garlic. Peel the red onion, slice it into rings, and add it to a bowl. Roughly chop the mint and parsley.
Heat the water, vinegar, and sugar in a saucepan and bring to a boil. Remove from the heat once the sugar has dissolved. Pour this mixture over the red onion and set aside.
Heat 1 tablespoon of ghee in a pan and fry the tempeh for 5 minutes until crispy. Remove from the pan. Heat 1 tablespoon of ghee and fry the chopped onion, allowing it to brown. Add the garlic, tomato paste, broccoli, and the remaining World Spice Blend - Tandoori Masala and cook for 2 minutes. Add the stock and simmer for 10 minutes over low heat, covered. Then add the tempeh and half of the rice to the pan.
Heat the milk in a saucepan and add the saffron. Let it steep for 5 minutes, then add it to the biryani along with half the chopped mint and parsley.
Heat a pan without oil and toast the cashews until golden brown. Remove from the pan. Add the remaining ghee to the pan and fry the remaining rice until crispy.
Divide the Biryani among the plates and finish with the fried rice, pickled red onion, cashews and remaining mint and parsley.
Ingredients
- 2 el sesamolie
- 2 el ketjap manis
- 1 ½ el World Spice Blend - Tandoori Masala
- 400 g tempeh
- 300 g jasmijnrijst
- 1 ui
- 1 teen knoflook
- 1 rode ui
- 5 g verse munt
- 5 g verse peterselie
- 100 ml water
- 100 ml witte wijnazijn
- 1 el suiker
- 3 el ghee
- 70 g tomatenpuree
- 800 g broccoliroosjes
- 400 ml groentebouillon
- 2 el halfvolle melk
- 0,05 g saffraan
- 50 g ongezouten cashewnoten
