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Photo of Late-summer biryani by WW

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

2 Tbsp

Extra virgin olive oil

2 tsp

Onion

½ cup(s), chopped, yellow variety, sliced

Kale

2 cup(s), coarsely chopped, packed

Canned drained chickpeas

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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