My 10 year old son has suddenly developed a love for spicy food. I was expecting it, after all he is my son, but I wasn’t expecting it so soon. The problem I have is, that he hates onions in his food, in any form. He doesn’t voluntarily eat all his veggies any more, and he dissects the ingredients of whatever he eats with the closest scrutiny possible. Needless to say, it makes dinner time a little challenging at times, as most spicy Indian food contains onions in some form or another.
So this is one of those quick spiced rice I make for my son, and he adores them. The secret to this Biryani, is chopping the veggies the tiniest size possible, short of grating them. Everything has to be chopped smaller than the sweetcorn kernels.
Whilst I make this for my son, this is by no means just for children. I like making things that we can all eat as a family, without my having to make separate dishes for anyone. So this is one of those ‘please everyone’ dishes, that you can add other things to, to spruce it up. I like to serve mine with a fresh bowl of Cucumber Raita, and some Coriander Mint Chutney, as well as a nice crunchy Salad.
Turkey and Turkey Pepperoni Spiced Rice / Biryani
Ingredients:– (Serves family of 4)
4 cups of cooked rice (long grain or Basmati)
2 tbsp oil
2 tsp cumin seeds
1/2 cup frozen sweetcorn
2 Turkey pepperoni sausages, finely chopped
1 can of Tuna chunks in brine
8-10 fresh green beans, very finely sliced
Any other sturdy vegetables can be added – carrots, peas, a potato or any other root veg
1 tbsp ginger paste
1 tsp garlic paste
2 tbsp – Biryani Paste by Pataks
Salt and pepper to taste
2-4 tbsp fresh cilantro / coriander leaves
For the adult version add –
1 finely chopped onion
4-6 finely chopped green chillies
and double on the Biryani
1. Heat oil, add the cumin seeds, ginger paste and garlic paste and cook on medium heat. Add the sweetcorn and other vegetables, and stir fry each ingredient for 1 minute before adding the next one.
2. Add the paste and reduce the heat to low. Add the seasoning, as well as a 1/4 cup of water. Add the rice, stir well as quickly as you can, being careful not to break the rice grains in the process. Cover and allow to cook on the lowest possible heat for 10-20 minutes.
3. If you have an oven-safe pot, like a dutch oven or something similar, it is much better if you use that for this dish and bake the rice in the oven for 20 minutes in a preheated oven at 325F.
Serve hot for lunch or dinner.