Fava Bean Biryani

Fava Bean Biryani

by Nick Saltmarsh October 15, 2017 1 Comment

This vegan fava bean biryani is surprisingly easy to make but served from the cooking pot it provides an impressive, delicious and hearty centrepiece for a Kashmiri feast - or makes a satisfying meal in itself.

Serves 4 to 6

Ingredients

The Beans and Sauce
  • 300g Dried Whole Fava Beans - or 3 x 400g cans Whole Fava Beans in Water
  • 100ml Vegetable Oil
  • 4 Green Cardamon Pods
  • 5cm Cinnamon Stick
  • 1 tsp Cumin Seeds
  • 2 Black Cardamon Pods (optional)
  • 1 x 400g can Coconut Milk
  • 1 tbsp Ginger, finely chopped
  • 1 tbsp Garlic, finely chopped
  • ½ tsp Turmeric Powder
  • 1 tsp Chilli Powder
  • 2 Bay Leaves
  • 1 tsp Sea Salt
  • Juice of 1 Lemon
  • 2 tsp Ground Coriander Seeds
  • 1 tsp Garam Masala
  • 100ml Water
The Fruit and Nut Garnish
  • 50g Raisins
  • 50g Walnut Halves or Pieces
The Rice
  • 300g Basmati Rice
  • ½ tsp Saffron Strands
  • Generous pinch Sea Salt
  • Splash Vegetable Oil
  • Juice of ½ a Lime
  • Few drops Rosewater
  • 2 tbsp Fresh Mint, chopped

Method

  1. If using dried beans, soak overnight, drain, place in a large pot with plenty of water, bring to the boil and then simmer for 60 minutes. After cooking, drain the beans. (They can now be used immediately, cooled and kept in the fridge for up to 3 days, or frozen for up to 6 months.) If using canned beans, just drain and rinse the beans.
  2. Heat the oil in a large, heavy pan. Add the raisins and walnuts, fry for half a minute, remove and leave to cool on kitchen towel.
  3. Add the green cardamon and cinnamon to the pan, and fry for about half a minute. Then add the cumin and black cardamon pods (if using), and fry for another minute or two.
  4. Next add the beans, coconut milk, garlic, ginger, turmeric, chilli powder, nutmeg, bay leaves, salt and lemon juice. Cook for about 10 minutes on a medium-high heat, stirring occasionally.
  5. Add the coriander, garam masala and 100ml water, cover and leave to simmer over a low-medium heat for an hour. Add more water if necessary.
  6. While the beans are cooking, rinse the rice and place in a heavy-bottomed pan with an equal measure of water (I use a mug to measure the rice and water), saffron, a generous pinch of salt and splash of vegetable oil. Bring to the boil and then simmer over the lowest possible heat for about 5 minutes or until all the water is absorbed but the rice is not fully cooked. Stir in the chopped mint, lime juice and rose water.
  7. Assemble the biryani by gently spreading the rice over the beans and sauce, so that it forms an even layer. Sprinkle over the raisins and walnuts.
  8. Cover and cook over a low heat for a further 10 to 15 minutes. Allow to rest for 5 minutes before serving.



Nick Saltmarsh
Nick Saltmarsh

Author



1 Response

Rachel
Rachel

June 06, 2019

Utterly delicious recipe: so many flavours going on in this! I will definitely make it again. It did take a while though and I cooked it on a week night! If I do it again I would get all my ingredients ready first as there’s quite a lot going on!

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