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Home/Recipes/Vegetable Biryani with Cashews

Vegetable Biryani with Cashews

Serves 6 to 8
Time 1 hr
This traditional Northern Indian rice dish can be topped with a fragrant mix of sliced jalapeños, tomato wedges and chopped fresh cilantro, if you like. For a nut-free variation, swap in roasted cooked chickpeas for the cashews. Inspired by Whole Planet Foundation® microcredit client recipes.
Special Diets:
Gluten-Free
Vegetarian
High-Fiber
Wheat-Free
Ingredients
  • 1 cup brown basmati rice, thoroughly rinsed
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1 large red onion, cut into thin wedges
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 1/2 cup chopped roasted cashews, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon curry powder
  • 5 cups chopped fresh vegetables, such as cauliflower, carrots or green beans
  • 1 cup frozen peas
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Method

Preheat the oven to 350°F.

Bring a medium pot of water to a boil. Add rice and simmer for 30 minutes; drain well.

Meanwhile, heat oil in a large ovenproof pot over medium high heat.

Add garlic, onion, ginger, half of the cashews, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper and cook, stirring often and adding a splash of water when the mixture sticks to the pot, until deep golden brown and soft, about 15 minutes.

Add yogurt and curry powder and cook until thickened, 2 to 3 minutes more.

Stir in vegetables, 2/3 cup water, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, cover and simmer until vegetables are tender on the outside but not cooked through, about 5 minutes.

Remove pot from heat and stir in frozen peas.

Arrange hot, drained rice over vegetables, cover pot with foil and a tight-fitting lid and bake until rice and vegetables are tender, about 25 minutes.

Uncover, carefully transfer contents of pot to a large bowl and toss together gently.

Spoon into bowls and serve garnished with remaining cashews.

Nutritional Info:
Per serving: 220 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 34g carbohydrates (5g dietary fiber, 7g sugar), 6g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
  • 1 cup brown basmati rice, thoroughly rinsed
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1 large red onion, cut into thin wedges
  • 1 (2-inch) piece fresh ginger, peeled and finely chopped
  • 1/2 cup chopped roasted cashews, divided
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 1/2 cup nonfat plain yogurt
  • 1 tablespoon curry powder
  • 5 cups chopped fresh vegetables, such as cauliflower, carrots or green beans
  • 1 cup frozen peas
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.