Friday's derailment of dinner

I remembered again, too late, that I had to make the Curry Sauce before I made the Biryani for Friday's  dinner.  That derailed our dinner on Friday.  In any case, here it is.  It comes from The Encyclopedia of Asian Cooking, Octopus Books Limited, London, 1982, as does my Biryani recipe.

Curry Sauce

4 oz. ghee (clarified butter)
1 large onion peeled an sliced
2 garlic cloves, peeled and sliced
1 t. coriander powder
1 t. turmeric powder
1 t. chili powder
1/2 t. salt
1 t. ground pepper
1 1/4 c. water
1 t. Garam Masala 

Melt the ghee in a pan, add the onion and garlic and fry gently until soft but not brown.  Stir in the coriander, turmeric, chili powder, salt and pepper, then add the ingredients to be curried ~ meat, fish, poultry or vegies, etc.  Fry for 5 minutes, then add the water and bring to the boil.

Lower the heat and simmer for 10 minutes, then add the Garam Masala and simmer for a further 5 minutes.  Serve hot with veggies, or simply spooned over rice.  Makes 2 1/4 c.

So I'm kind of on a tape delay with this recipe.  I'm making dinner tonight (Turkey Breast and a mini Thanksgiving), but I want these frozen Biryani dinners as well.  Maybe Miss M and I will have some for lunch.  If I had the curry sauce made ahead of time, this recipe flies together in no time and you only need one serving platter.  How easy is that?

Biryani

1 1/2 c. rice
3 c. water
2 t. salt
2 c. curry sauce
3/4 lb cooked meat (beef, chicken or lamb) cut into 1" cubes
1 1/2 t. turmeric powder
1/2 t. coriander powder
Garnish with: 
1 green or red pepper cut into rings
1-2 hard cooked eggs, sliced
2-3 firm tomatoes, sliced
coriander leaves (optional)
varak, finely beaten (optional)

Wash the rice thoroughly.  Bring the water to the boil in a large pan, add the rice and salt and bring back to the boil.  Simmer exactly 10 minutes, then drain off the excess water and set the rice aside.

Put the curry sauce in a pan with the cooked meat and heat until bubbling.  Add the turmeric and coriander and cook over high heat for 2 minutes, stirring constantly.  Add the rice and stir thoroughly and gently until  the rice has absorbed the color of the turmeric evenly.  Cover the pan, lower the heat and cook gently until the rice is completely cooked.

Transfer the biryani to a warmed serving platter.  Garnish with the pepper rings, egg and tomato slices.  Top with coriander leaves and varak if desired.  Serve immediately.  Serves 4.