Rice Biriyani


1 1/2 cups Basmati Rice

3 cups plus 2 Tbsp water

1/2 tsp Sea Salt

3 Tbsp Sesame Oil

1 Tbsp Cilantro chopped

1/4 cup Scallions chopped

1/2 Tsp Saffron Threads

1 cup frozen peas steamed for 10 minutes, drained

1/2 cup Whole Cashews

freshly ground Black Pepper

Combine the rice, 3 cups water, and 1/2 tsp salt in a saucepan.  Bring to boil over high heat.  Lower the heat.  Cover and simmer for 45 minutes.

Heat the sesame oil in a large saucepan over medium heat.   Add the cilantro and scallions and sauté for 5 minutes.

About 15 minutes before the rice is done,  soak the saffron in 2 Tbsp water.  When the rice is done, add the saffron and its soaking water and mix well.

Stir in the peas, cashews, and the sautéed cilantro and scallions. Cook for an additional 5 to 10 minutes over medium heat, stirring until heated through.

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