Green Lentil Biryani

Since going on an Indian cookery course a couple of weeks ago, my 12 year old says that I have become a little addicted to making curries, and I'm inclined to agree with her. I'm sure it's just a phase and it will pass in time, but for now we're eating curry at least twice a week and we're enjoying it!

This weekend I cooked a Korma when family came over, and as usual I cooked far too much rice. I was going to make fried rice with it, but a last minute visit from the parents called for eeking it out a little further, and I cooked up some green lentils and made it into a biryani.

Green Lentil Biryani - serves 6/7

250g dried green lentils

vegetable oil

2 extra large onions, sliced

1 tsp garlic & ginger paste

1 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

1 tsp chilli powder (optional)

1 tsp turmeric

salt

600-700g cooked Basmati rice

flaked almonds, toasted

• Pour boiling water over the lentils and soak them for a couple of hours, then drain & rinse
• Add oil to a large pan and fry the onions until lightly browned
• Add the paste and spices and fry for 2-3 minutes, adding a little water to prevent it sticking
• Add the lentils and 200ml water and mix well
• Place a lid on, bring to the boil and simmer until all the liquid has been absorbed
• Stir in a pinch of salt and the rice and mix well and heat through
• Serve with toasted almonds scattered on top 

Beer Battered Potato Scallops & Minted Mushy Peas

If you walked into a chip shop and ordered a scallop from the menu you may be surprised when you receive a battered potato slice. I'm not sure if it's a regional thing, but they still have them on the menu at the chippy near my parents house in Warwickshire, and I remember buying huge ones from the town chippy for just 10p after going clubbing.

I've recreated them here, and served them with minted mushy peas.

Beer Battered Potato Scallops & Minted Mushy Peas

2-3 large potatoes, peeled
150g plain flour
200ml beer
salt & pepper
Vegetable oil for frying

• Slice the potatoes lengthways, into 3/4cm (0.75cm) slices
• Whisk together the flour & beer & season
• Heat approx 3-4cm of oil in a heavy based saucepan
• Dip the potato slices into the batter and then into the hot oil
• Fry or a few minutes on each side until golden brown - if the oil is too hot they will cook on the outside and not on the inside, and if it's not hot enough the batter will be soggy & greasy
• Drain on kitchen paper

Mushy peas
300g frozen peas
125g half fat creme fraiche
2tbsp chopped fresh mint
salt & pepper

• Add the peas to a saucepan and cover with water
• Bring to the boil and simmer for 5 minutes
• Drain the peas and mash with the creme fraiche & mint
• Season before serving

This post is an entry for #FluffyMarisPipers Linky Challenge sponsored by Maris Piper potatoes. Learn more at bit.ly/18rWnaB