Hyderabad x Palestine
Hyderabadi vegetable maqluba
A biryani that does a handstand. Flip it at the table and wait for the gasp.
100 minTime
10 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original485kcalsame
10 gproteinsame
6 gfibresame
100minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toss the brinjal, cauliflower and potato with 3 tbsp oil, the turmeric and salt and roast in the oven at 220°C for 25 minutes, turning once.
- 2Heat the last of the oil and 1 tbsp ghee in a heavy pot on medium heat. Add the whole spices and onion for 8 minutes, then ginger garlic paste, chilli and garam masala for 1 minute. Stir in the herbs and tip into a bowl.
- 3Oil the base of the same pot. Lay the tomato slices flat, then potatoes, brinjal and cauliflower, sprinkling masala between layers. Spread the drained rice on top.
- 4Pour in the boiling water with the saffron and salt to taste. Bring to a boil on medium heat, then cover and cook on low heat 25 minutes. Rest off the heat 10 minutes.
- 5Set a large platter over the pot and flip in one confident move. Wait 2 minutes, then lift the pot.
- 6Fry the cashews in the remaining ghee on medium heat for 2 minutes until golden and scatter over. Mix the curd with the cucumber and salt for a raita.
Serve it like this
Bring the flipped dome to the table on a wide platter, scatter cashews and mint on top, and serve the raita in a bowl beside it. Cut it like a cake.
