Ingredients:
2 teaspoons olive oil
1 cup Royal® brand Basmati Rice
1 cup whole raw cashews
1/3 cup golden raisins
1 6- inch stick cinnamon (broken in half)
5 whole cardamom pods
6 whole cloves
1/2 teaspoon ground turmeric
2 cups water
1 tablespoon olive oil
1 cup chopped onion (about 1 medium onion)
1 teaspoons garam masala
1/2 teaspoon salt
2 cloves garlic (minced)
3 dried red chiles (ends snipped for more heat)
2 cups cauliflower florets (about 3/4 inch size)
2 cups cubed butternut squash (diced 1/2 inch)
1 cup water
1/2 fresh lime (for about 1 tablespoon juice)
Fresh cilantro leaves
Sliced red onion
Method:
Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can't find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani.
While the rice is cooking, cook the veggies. Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
2 teaspoons olive oil
1 cup Royal® brand Basmati Rice
1 cup whole raw cashews
1/3 cup golden raisins
1 6- inch stick cinnamon (broken in half)
5 whole cardamom pods
6 whole cloves
1/2 teaspoon ground turmeric
2 cups water
1 tablespoon olive oil
1 cup chopped onion (about 1 medium onion)
1 teaspoons garam masala
1/2 teaspoon salt
2 cloves garlic (minced)
3 dried red chiles (ends snipped for more heat)
2 cups cauliflower florets (about 3/4 inch size)
2 cups cubed butternut squash (diced 1/2 inch)
1 cup water
1/2 fresh lime (for about 1 tablespoon juice)
Fresh cilantro leaves
Sliced red onion
Method:
Start the rice. Place a medium saucepan over medium heat. When hot, drizzle in the 2 teaspoons olive oil. Add the rice, cashews, raisins, cinnamon stick, cardamom, cloves, turmeric, and salt. Cook, stirring constantly, for one minute. Add the water and bring to a boil. Stir once then cover with a tight-fitting lid. Reduce heat to low and simmer until rice is tender and cooked through, 15-20 minutes. Remove from heat and let sit, covered, for 10 minutes. Fluff rice with a fork and remove cinnamon stick, cardamom pods, and cloves. If you can't find all the cloves and cardamom pods, no biggie! Finding and picking out an errant whole spice while eating is part of the charm of biryani.
While the rice is cooking, cook the veggies. Place a large skillet over medium-high heat. Add the olive oil. Add the onion and saute until soft and beginning to brown, about 5 minutes. Add the dried chiles, garlic, garam masala, and salt. Cook, stirring constantly, for one minute. Add the butternut squash, cauliflower, and 1 cup of water. Stir to combine. Bring to a boil then cover. Cook for until the vegetables are tender, 3-4 minutes. Remove cover and continue cooking until most of the liquid has evaporated. Reduce heat to low and gently fold in the rice with a spatula. Taste and add additional salt if desired. Remove from heat and squeeze the lime over the top.
