Biryani of any flavour- meat or veggie, is always a delicious meal for the whole family. Easy to make- with the right spices of course, it is virtually a one pot recipe. Green langka is a ‘meaty’ alternative and soaks up spices well. This dish can keep for a couple of days while the flavour of the spices actually develops the longer it sits!
- 1/2 green langka chopped and shredded
- 2 tbsp salt for soaking langka
- 1 tbsp coconut oil
- 1/2 onion chopped
- extra salt to taste
- 1 tsp fennel seeds
- 2 tsp ginger, chopped
- 2 tsp garlic, chopped
- 1 tsp cumin
- 1 tsp coriander powder
- 1 tsp turmeric
- 10 green cardamom seeds
- 10 black cardamom seeds
- 3 cinamon sticks
- 6 cloves
- 4 cups rice, soaked in water
Soak the langka in water, adding the 2 tbsp of salt. Let it sit for at least 30 mins.
Drain the water from the langka.
In a pan, add the oil and the onions. Let the onions caramelize.
Add the ginger and garlic and sautee till fragrant.
Add the cumin, corriander, fennel, turmeric and sautee.
Add the langka and coat in the spice mixture. Cook till tender, adding a little water in case it gets dry. You want to keep the oil to a minimum.
Adjust the taste by adding salt or more spices to your liking if necessary.
Drain the rice.
In another pot, add a little oil and fry the cloves, cinnamon sticks, green and black cardamom until fragrant.
Add enough water to this pot to boil rice.
Add the soaked rice and cook for 10-12 minutes. It should not be soft.
Add the cooked langka on top of the rice and let it cook for 15 minutes on low heat, until the rice is fluffy.
Fluff the rice and mix the langka with the rice until combined.
Serve with a side of your favourite chutney.