I’ve only recently discovered biryani, and man oh man. I’ve been missing out. Biryani is an Indian dish that varies from region to region, but in a nutshell, it’s spiced basmati rice slowly simmered with vegetables, sometimes meat, chili peppers, and more spices, until all of the flavors meld together into serious perfection. Sometimes the rice cooks right with the other good stuff; sometimes it’s partially cooked and then added to all of the other ingredients and simmered until it’s all ready to go.
True biryani is not fast to make. It requires several steps and a level of expertise with the cuisine that I, frankly, do not possess. But I really wanted to make delicious biryani at home, and this Biryani-Inspired Autumn Vegetable Rice recipe – studded with butternut squash, cauliflower, cashews, and golden raisins – completely 100% does it for us.
Because I do cook the rice separately and then fold it in with the other ingredients at the last minute, I felt I couldn’t label this recipe a true biryani – though truth be told, we do call it biryani at home.
The best news of all? This version of the dish takes way less time to prepare. A super-express biryani!
Whether you’re making authentic biryani or this vegetable rice that’s inspired by it, the rice is absolutely key. Basmati is the only way; make that authentic Basmati rice, please. For this recipe, I partnered with Royal brand Basmati Rice – the real deal. Royal Basmati rice is grown in the foothills of the Himalayas, the one and only region where true Basmati rice can actually come from.
And it shows. I adore this rice; it’s fluffy, not sticky, and it cooks up perfectly every time. It’s aged for a minimum of 12 months which contributes to its distinct, addicting nutty flavor.
For this recipe, I simmer the rice with turmeric, a cinnamon stick, cardamom, and cloves, plus a handful of cashews and golden raisins. Trust me, rice has never, ever smelled better than this.
Meanwhile, I’ve cooked up some onions, added some garlic, garam masala, and chili peppers, and thrown in some butternut squash and cauliflower. Once all of that deliciousness is cooked until tender, I gently fold in the spiced rice. And that’s it! So good … and when served with lime wedges, cilantro, and purple onion, it’s pretty gorgeous to look at too.
Sponsored Post
This post was sponsored by Royal® brand Basmati Rice. I was paid to develop this recipe using their Basmati rice, but my opinions are always my own. ‘
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