Created to enhance the delicious flavours of celeriac using the Season Shallow Casserole, you can of course make it a more fiery affair by adjusting the amount of chilli used.
Number of servings: 4
Cooking time: 2 hours
Preparation time: 2 hours
Ingredients
Fried shallots:
Ghee: 3 tbs
Shallots: 200g, thinly sliced
Celeriac and mushroom curry:
Onion: 1, thinly sliced
Garlic: 2 cloves, grated
Ginger: 5g, grated
Turmeric powder: 2 tsp
Garam masala
Cinnamon stick: 1
Red chilli powder: 1 tsp
Star anise: 1
Cardamom: 2
Clove: 10 pieces
Tomato passata: 200ml
Plain yogurt: 50ml
Celeriac: 400g, cubed
Chestnut mushrooms: 200g, quartered
Dried dates: 50g
Salt and pepper
Rice:
Basmati rice: 150g, rinsed
Cardamom: 4
Bay leaf: 1
Lemon: 1, quartered
Salt: 3 tbs
Topping
Fresh coriander: 50g, finely chopped
Lemon: 1, sliced
Red chilli: 2 pieces, sliced
Method
Start by frying the shallots. Heat up ghee in a shallow casserole, add thinly sliced shallots, and cook them over medium-low heat, stirring constantly until they turn golden. Remove the shallots with a slotted turner and place them on a kitchen towel to drain off excess ghee.
In the same casserole, add more ghee if required. Add cubed celeriac and fry them over medium-high heat until golden, then transfer them to a bowl for later use.
Add thinly sliced onions to the casserole and sweat them for 8-10 minutes over medium-low heat. Add minced ginger and garlic and cook for another two minutes. Add turmeric powder, garam masala, red chili powder, and a cinnamon stick. Stir until the spices are incorporated and cook for a minute.
In a blender, blend together star anise, cardamom, and cloves into a powder. Add the spice powder to the casserole.
Add the fried celeriac, mushrooms, tomato passata, plain yogurt, salt, and pepper to the casserole. Bring the mixture to a boil over medium-high heat. Once boiled, lower the heat and let it simmer for 15-20 minutes.
In a stock pot, add water, a bay leaf, cardamom, lemon wedges, and salt. Bring it to a boil. Pour in the rice and cook for 4-5 minutes, then strain it in a colander.
Once the celeriac curry has simmered, sprinkle half of the chopped coriander and fried shallots on top. Add the parboiled rice on top and sprinkle chopped dates over the rice.
In a small mixing bowl, mix 3 tsp of turmeric water with 3 tsp of plain water and drizzle it over the rice. Close the lid of the casserole and cook on low heat for 20 minutes. Alternatively, you can cook it in a preheated oven at 140°C fan, 160°C conventional, or gas mark 1 for 20 minutes.
Once cooked, remove from heat and leave the lid on to let it rest for at least 20 minutes. The rice will continue to fluff up as the casserole retains the steam and heat.
Garnish with the remaining fried shallots, chopped coriander, lemon slices, and red chili.
