Biryani Recipe

Nourish Biryani

4 1/2     cups            cooked brown basmati rice, chilled                   

4          tbl            coconut oil                    

1/3        cup            raisins              

5          pods            cardamom                               

1          cup            white onion, thinly sliced               

1          cup            carrot, peeled, diced                

2          cloves            garlic, minced             

1          tbl            curry leaves, soaked (opt’l)                          

1 1/2     cups            tomato, canned, diced, drained

2          tbl            lemon juice, fresh squeezed          

1          tsp            turmeric

2           tsp        garam masala               

2          tsp            coriander                    

2          tsp            cumin              

1          tsp            asafetida (opt’l)                                   

2          tsp            sea salt

1          cups            green peas, frozen

2           tbl         cilantro, leaves only, chopped               


In a wok, heat coconut oil until shimmering. Add raisins and cardamom pods, toss, and cook over low heat for 3 minutes, until raisins puff. Turn heat to high, add onion and carrot, toss and cook 5-6 minutes, until fragrant. Add garlic and curry leaves, toss and cook 3 minutes more. Add tomato and lemon juice and mix, cooking until tomatoes release some of their liquid (2-3 minutes) then add dry spices and toss again. Add chilled rice, and mix thoroughly to distribute tomato, lemon and spices. Cook 5-6 more minutes, tossing often, until Biryani is fragrant and has turned yellow. Add frozen peas, toss again, and cook another 2-3 minutes, until peas are hot. Serve immediately, garnished with minced cilantro if desired.

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