A Classic Biryani
Prep time
Cook time
Total time
A classic biryani with chickpeas, raisins and cashews.
Serves: 4-6
  • 2 tablespoons grapeseed oil, peanut oil or vegetable oil
  • 1 yellow onion, diced
  • 1 tablespoon minced fresh ginger (or 1 teaspoon ground)
  • 2 tablespoons sweet curry powder
  • 2 cinnamon sticks
  • 1 teaspoon kosher salt
  • 1.5 cups basmati rice
  • 1.5 cups water
  • 1.5 cups almond milk
  • 1 can cooked chickpeas, drained
  • ½ cup raisins (I use a mix of yellow and red)
  • ½ cup cashews, lightly toasted
  • For the raita:
  • 1 cup Greek plain yogurt
  • ½ cup finely chopped hothouse cucumber
  • 1 tablespoon chopped fresh cilantro
  • ½ tablespoon lemon zest
  • ¼ teaspoon cumin
  • ⅛ teaspoon salt
  1. In a large pot, sautee the onion in the oil for about five minutes over medium heat. The onions should be transparent and softened.
  2. Add the ginger, curry powder, cinnamon sticks and salt. Stir for about 1 minute, or until fragrant.
  3. Stir in the basmati rice, ensuring it is coated in the spice mixture. Add the water and almond milk, reduce heat to a simmer, and cover.
  4. While the rice is cooking, combine all of the raita ingredients in a small bowl. Keep refrigerated until ready to serve.
  5. The rice will be fully cooked in about 15-20 minutes. Remove lid and add the chickpeas, raisins and cashews. Stir for about one more minute, add additional salt to taste, and serve alongside the raita.
Recipe by Orchard Street Kitchen at http://www.orchardstreetkitchen.com/classic-biryani/