Late-summer biryani
4
Points®
Total time: 1 hr 10 min • Prep: 40 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
Biryani is an Indian mixed rice dish full of vibrant aromas and flavors—it will make your kitchen smell heavenly. Jasmine rice, spices, squash, and chickpeas make it a hearty option for both vegetarians and meat eaters alike. The ingredient list for this recipe is long, but it is well worth the effort. Serve this entrée with lime wedges. A heatproof spatula does double-duty here. Use it to stir the vegetables while they cook, then to gently fold those veggies together with the rice. If you don’t have a heatproof spatula on hand, reach for a wooden flat-bottom spoon or standard wooden spoon instead.
Ingredients
Cardamom pods
6 item(s), optional
Cumin seeds
½ tsp
Coriander seeds
½ tsp
Uncooked jasmine rice
⅔ cup(s)
Extra virgin olive oil
1 tsp
Ground turmeric
½ tsp
Ground cinnamon
1 pinch(es)
Kosher salt
½ tsp
Water
1⅓ cup(s)
Sliced almonds (unsalted, no oil or sugar added)
2 Tbsp
Extra virgin olive oil
2 tsp
Onion
½ cup(s), chopped, yellow variety, sliced
Kale
2 cup(s), coarsely chopped, packed
Canned chickpeas (low sodium)
15 oz, rinsed and drained
Cauliflower
1 cup(s), chopped, small florets
Uncooked butternut squash
1 cup(s), cubed, 1/4-inch cubes
Garlic
1 clove(s)
Fresh ginger
2 tsp, finely chopped
Kosher salt
½ tsp
Cayenne pepper
1 pinch(es), optional
Water
¾ cup(s)
Cilantro
2 Tbsp, coarsely chopped (for garnish)
Golden seedless raisins
2 Tbsp, chopped
Plain fat free Greek yogurt
3 Tbsp
Instructions
1
Toast cardamom pods, cumin seeds, and coriander seeds in a small skillet over medium-low heat, shaking pan back and forth over heat occasionally, until fragrant, 1-2 minutes; transfer to a plate. Place 4 cardamom pods and half of cumin and coriander mixture in a small bowl; set aside for vegetables (the remaining 2 cardamom pods and seed are for rice).
2
Rinse rice under cold running water until water runs clear.
3
In a medium saucepan with tight fitting lid, heat 1 tsp oil over medium heat; add rice. Stir in turmeric, cinnamon, and toasted cardamom and seeds reserved for rice; stir in 1/2 tsp salt and 1 1/3 c water. Bring rice mixture to a boil; reduce heat to medium-low and simmer, covered, 15 minutes. Remove rice from heat (do not open lid); let stand, covered, 10 minutes.
4
To make vegetables, while rice is cooking, heat almonds in a small skillet over medium-low heat, shaking pan back and forth over heat frequently, until lightly golden, 4-5 minutes; remove from heat and set aside to cool. Once almonds are cool, coarsely crumble; set aside.
5
Heat 2 tsp oil over medium heat in a medium skillet with tight-fitting lid. Add onion; cook, stirring frequently until beginning to wilt, 2-3 minutes. Add kale, chickpeas, cauliflower, squash, garlic, ginger, 1/2 tsp salt, cayenne, and toasted cardamom and seeds reserved for vegetables; cook, stirring, 1 minute. Add 3/4 c water; increase heat to high and cook, covered, 5 minutes. Uncover and cook, stirring, until vegetables are tender and water is mostly evaporated, about 1 minute more.
6
Fluff rice with a fork and then add to skillet with vegetables; gently fold to combine and adjust seasonings to taste. Sprinkle with raisins, cilantro and crumbled almonds; serve warm with a dollop of yogurt.
7
Serving size: 1 1/2 c rice mixture and 1/2 Tbsp yogurt
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