Biryani

Ingredients

3 large Red Bell Peppers
2 tbs Oilve Oil
3 large galic Cloves, thinly sliced
1.5 cups of chopped Tomatoes
2 Bay Leaves
5 cups of Vegetable Stock / Chicken Stock/Water
2.5 cups of Rice
6 fresh Mint Leaves, snipped
6 fresh Basil Leaves, snipped
Salt and freshly ground Pepper

Method:

1. Broil the red peppers, until the skins are blackened and blistered all over. Put the peppers in a bowl,cover with several layers of damp towels and set aside for 10 mins. Peel the skin and then slice thinly.
2. Heat oil in a wide, shallow pan. Add garlic and tomatoes and cook over gentle heat for 5 mins, then add the pepper slices and bay leaves. Stir well and cook for 15 mins more, still over gentle heat.
3. Pour the vegetable stock into a large, heavy saucepan and heat it to simmering point. Stir the rice into the vegetable mixture and add the hot stock and cook for about 2 mins, then add 2 or more ladlefuls of stock, cook, stirring occasionally, until all the stock has been absorbed into the rice.
4. Continue to add stock in this way, making sure each addition has been absorbed before pouring in the next. When the rice is tender season with salt, pepper, mint and basil leaves. Remove the pan from heat, cover and let it stand for 10 mins before serving.
5. Serve With : Onion /Cucumber Raita.