Preparation:
* can be lychee, pineapple, mango, peaches, etc.
Sauté the onion in the oil, and when it goes transparent, add the sliced almonds. Sauté for 5 minutes, then add the fruit, including liquid, and the biryani paste. You may add more paste if you like, and I usually do. Fry briefly, then add sufficient water to keep the mixture liquid.
Meanwhile, boil the rice until it's half cooked, then put it in an oven-proof casserole dish. Add the biryani liquid on top, and bake for about 20 minutes at 190C |
