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Ingredients
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Quantity
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Onion – chopped
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1 medium
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Vegetable oil
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1 tbsp
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Almonds – sliced
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¼ cup
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Tropical fruits in juice
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3 cans
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Biryani paste - (patak’s)in water
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1 tbsp
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Basmati rice
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1 ½ cups
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Can be lychee, pineapple, mango, peaches, etc.
Saute the onion in the oil, and when it goes transparent, add the
sliced almonds. Saute for 5 minutes, then add the fruit, including liquid, and
the biryani paste. You may add more paste if you like, and I usually do. Fry
briefly, then add sufficient water to keep the mixture liquid.
Meanwhile, boil the rice until it's half cooked, then put it in an
oven-proof casserole dish. Add the biryani liquid on top, and bake for about 20
minutes at 190C.
