Biryani is a mixed rice dish that is popular in many parts of the world, particularly in the Middle East, South Asia, and Southeast Asia. It is a flavorful dish made with basmati rice, spices, nuts, and a variety of meats or vegetables.
Yield: 8 servings
- 2 Tablespoons olive or vegetable oil (divided)
- 1 cup carrots, scrubbed with clean vegetable brush under running water, peeled and diced
- 1 cup baking potatoes, scrubbed with clean vegetable brush under running water, peeled and diced (about 2 small potatoes)
- ½ cup peanuts, unsalted
- ½ cup chopped almonds
- ½ cup raisins
- 1 cup basmati rice, uncooked
- 1 cup vermicelli noodles, uncooked
- 1 cup frozen peas, thawed
- 2 Tablespoons Baharat spices*
- 1 teaspoon salt (optional)
- 2 cups water
- 4 hard-boiled eggs, quartered (optional)
- Wash hands with soap and water.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and potatoes and sauté for 10 min, or until soft. Move sautéed vegetables into a large bowl.
- Return the skillet to medium heat and toast the peanuts, almonds, and raisins for 5 minutes. Stir constantly to prevent them from burning. Remove from skillet and add to the large bowl with sautéed vegetables.
- Return the skillet to medium heat and add 1 tablespoon of oil. Add rice and vermicelli noodles and sauté for 5 minutes, or until toasted and lightly brown.
- Add the vegetable and nut mixture, raisins, peas, Baharat spices, and salt (if desired) to the rice mixture and mix to combine. Add water and reduce heat to medium-low. Cook covered for 20 minutes, or until the rice is tender.
- Serve with quartered hard-boiled eggs, if desired.
- Store leftovers in a sealed container in the refrigerator for up to four days.
*Baharat is a widely used spice blend in Middle Eastern cuisine. It includes black pepper, cumin seeds, coriander seeds, cardamom, cinnamon, paprika, and cloves. Make your own blend by following this recipe.
- Serving Size (1 cup):
- Calories 320
- Total Fat 12g
- Saturated Fat 1.5g
- Cholesterol 0mg
- Sodium 30mg
- Total Carbohydrates 46g
- Fiber 5g
- Total Sugars 9g, includes 0g Added Sugars
- Protein 9g
- Vitamin D 0%
- Calcium 4%
- Iron 10%
- Potassium 6%
Nutrition Software Used:
ESHA Food Processor
This recipe was created in collaboration with Community Crops and Yazidi Project.