Biryani.
Biryani used to be something which I only ever saw on restaurant menus. I would be very confused when I ordered it and received vegetable curry and vegetable rice! I never understood what biryani was then! Anyway, a few decades later and I know now that biryani is a rice dish! A very tasty rice dish!
I am posting this today as this weekend it will be Eid, and in several cultures, it is traditional to eat biryani for this celebration. After a month of fasting for Ramadan, this Eid will mark the first day of eating during daylight hours again. One of my friends even cooks biryani for breakfast for Eid!
The Biryani Recipe
Sorry in advance to all my friends who take hours prepping and cooking their biryani’s! You might have noticed that I love simplifying recipes and as this is a scaled down, speeded up version that anyone can cook!
- 200 g brown basmati rice (or use white basmati)
- 600 ml boiling water
- splash of oil of choice
- 1 large onion diced
- 2 cloves garlic diced
- 2 tablespoons cashews (or chopped almonds/hazlenuts)
- 2 tablespoons raisins (golden yellow if you can find them)
- 100 g frozen garden peas
- handful of green beans/mange tout/sugar snap peas chopped
- 1/2 a red bell pepper
- handful of fresh coriander chopped plus extra to garnish
- 1 teaspoon salt I used pink Himalayan
- 1 teaspoon turmeric
- 1 teaspoon biryani/curry powder
- 1 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 3 cardamom pods
- 150 ml cold water
- 1 block firm tofu drained and cubed (or 1 tin drained chickpeas)
- *optional if you can 1 cinnamon stick, 1 star anise, 2 cloves
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Wash the rice, then place in a pan with the boiling water, bring back to the boil then simmer for 40 minutes or until cooked.
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While the rice is cooking prepare the rest of the ingredients and start cooking when the rice has about 10-15 minutes left.
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Heat the oil in a pan and cook the onion until it starts to change colour. Add the garlic and cook for a minute, then add the cashews and raisins, and cook for a couple of minutes more.
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Mix in the peas, green beans, red pepper and fresh coriander and cook for a minute, then add the salt, turmeric, biryani/curry powder, cumin, coriander powder and cardamom.
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Gradually add the cold water and mix until you have a smooth sauce.
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Add the tofu (or chickpeas) and cook for ten minutes. If you are using the additional whole spices add these now (and remove afterwards along with the cardamon pods).
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Stir in the cooked rice, cover the pan and leave for 2-3 minutes.
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Serve with a sprinkle of fresh coriander on top. Enjoy!
What do I need?
You can (as with most of my recipes), make this as easy or complicated as you wish! I have created this recipe to be simple to follow with the minimal ingredients needed to produce a tasty meal.
If you are new to cooking or your kitchen needs a refresh, here are a few useful things for this recipe. I receive a small commission if you click and purchase through these links (this is at no additional cost to you)!
Serving
Biryani is a meal in itself so can be served alone. However, a nice chopped salad, some naan bread, or this Kurdish street food would go well with it. Then of course, you need dessert (usually first when it’s Eid), so how about these traditional date pastries.
Storage
As this is a rice based dish, I would not recommend storing it. Ideally make it and eat it, but if you do have leftovers, cool immediately and put in the fridge as soon as possible. Eat within 2 days making sure you either eat it cold or reheat very well.
Sharing
Of course, Eid is a time for family and sharing so if you do make this I hope you are sharing! I love seeing your adaptions and interpretations of my recipes and I’d love to see your photos of biryani!
Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
If you are celebrating Eid, have a fantastic few days. Eid Mubarak!
I hope to speak with you soon
Laurena x