Vegetable Biryani with Cashews

Vegetable Biryani with Cashews

Serves 6 to 8
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.
  • 1 cup brown basmati rice, thoroughly rinsed
  • 1 tablespoon expeller-pressed canola oil
  • 2 cloves garlic, chopped
  • 1 large red onion, cut into thin wedges
  • 1 (2-inch) piece 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
You must be signed in to use shopping lists. Sign in or create account
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, 230mg sodium, 34g carbohydrates, (5 g dietary fiber, 7g sugar), 6g protein.
Special Diets: 

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. See our Terms of Service.

Recipe Discussion