Who doesn’t like a good biryani? No don’t answer that, my sister for one, doesn’t like rice and meat together, though as a kid that’s all she ate. Blame it on the size 4 factor! I love food, isn’t that obvious 🙂 and a good biryani always sets off the drool factor. My favourite biryani is the dry sofiana kinds, not too much masala sticking to the rice, but the aromas…they can set the dullest and laziest heart in action.
A quick fix hearty meal, is what this is. Jalfrezi is a type of Indian dish in which pieces of vegetables are fried in oil and spices to produce a dry, thick sauce. Since there is no gravvy involved, it can be stirred up in a matter of a few minutes. Jalfrezi can be made as spicy as you wish and in that lies its success to cater to different tastes. The other main ingredients include capsicums, onion and tomato. History dates the Jalfrezi back to the British Raj and according to a new poll, the Jalfrezi is the most popular choice in Britain’s 10,000 Indian restaurants. This is not the traditional way of cooking this dish, but this quick fix recipe has all the flavours intact without being doused with oil.