Vegetable Biryani with Spiced Pastry Crust

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Recipe adapted from Tarts With Tops On (Miramax Books, $25) by Tamasin Day-Lewis

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Ingredients

  • 1 1/2 teaspoons fennel seeds
  • 3 star anise
  • 8 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 cup basmati rice
  • 1/2 cup roughly chopped mixture of fresh mint, basil, and cilantro
  • 6 tablespoons yogurt
  • 2 cloves garlic, peeled
  • 2 green chilies, seeded and thinly sliced
  • Salt to taste
  • 1 tablespoon panch phoran (an Indian seasoning available at specialty stores and online)
  • 1 tablespoon clarified butter
  • 1 cup fresh or frozen peas
  • 1 cup peeled, diced butternut squash, roasted until soft
  • 1 cup chopped mushrooms
  • 1 carrot, diced and steamed
  • Pinch of saffron soaked in 2 tablespoons hot water for 20 minutes
  • 2 sheets Dufour's puff pastry
  • 1 egg beaten with 1 teaspoon water

Preparation

Step 1

Prepare pastry according to package directions. Cut into two 7-by9-inch ovals. Place on a parchment-lined baking sheet and refrigerate for at least 30 minutes.

Place 2 cups water, 1 teaspoon fennel seeds and remaining spices (except panch phoran) in a saucepan. Bring to a boil. Add rice, cover pot, and reduce heat to low. Cook until rice is done, about 18 minutes. Drain. Discard star anise and cardamom pods. Set aside.

In a food processor, process fresh herbs, yogurt, garlic, chilies, and salt into a paste. Set aside.

Heat a large heavy-bottomed frying pan over low heat. Ad panch phoran and roast until fragrant, about 1 minute. Place in a small bowl. Add butter and vegetables to pan and cook for 2 minutes. Remove pan from heat. Add herb paste, panch phoran, rice, saffron mixture, and stir mixtures together. Divide mixture between two 5-inch-by-7-inch oval baking pans. Refrigerate until cold.

When ready to bake, remove baking pans and pastry from refrigerator. brush pastry with egg wash. Place on pans egg side down. brush top with egg wash and sprinkle on remaining fennel seeds. Bake in preheated 450ºF oven for 12 minutes. Reduce heat to 375ºF and continue baking for about t 30 minutes.

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