| Level: | Easy |
| Total: | 40 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 cups rice (see Cook’s Note)
- 2 tablespoons light olive oil
- 2 cups chopped vegetables such as carrots, broccoli, yellow squash, zucchini, etc.
- 1 onion, sliced into strips
- 1/4 cup cashews or peanuts
- 1/4 cup raisins
- 1 tablespoon curry powder (add more if you like)
- Salt
Instructions
- Combine the rice and 3 1/2 cups water in a rice cooker and cook according to the manufacturer’s instructions. (Or cook the rice on the stovetop according to the package instructions.)
- In a large deep pan, bring the oil to medium-high heat. Add the chopped vegetables, onions, cashews, raisins and curry powder and saute until the raisins are plump and the curry powder is fully incorporated, 3 to 5 minutes.
- Add the cooked rice; stir and cook until the rice is evenly distributed among the vegetables and the color is uniform, 8 to 10 minutes. Add salt to taste.
- Serve with plain yogurt or just a squeeze of lemon juice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 514 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 504 mg |
Reviews
I do not recommend making this. It’s not very tasty as you can tell from there being little to no spices for a biryani. It more like a vegetable fried rice with curry powder. I even added other spices.