, , ,

Persian inspired Haole Koa Biriyani

INTRODUCTION

This rice dish, popular in India and thought to originate in Persia, is delightfully aromatic. Used as a main or side dish, it is delightful served with Java Plum chutney.

INGREDIENTS

3 Tablespoons of brown haole koa seeds, soaked and boiled

1/4 cup high heat cooking oil, more as needed

3/4 cup onion, sliced

3/4 cup carrot, julienned

3 Tablespoons ginger root, minced

3 Tablespoons garlic, minced

2 Tablespoons dried fruit chunks (dried starfruit or raisins)

2 Tablespoons biriyani powder OR (1 tsp coriander, 1 tsp turmeric powder, 1 tsp cumin, 1 tsp cinnamon, 1 tsp cardamom, 1/2 tsp clove, 1/2 tsp cayenne)

3 cups basmati rice, cooked

salt to taste

2 Tablespoons cilantro, roughly chopped

2 Tablespoons mint, roughly chopped

STEP 1

Heat oil in skillet. Once the oil is hot, add the soaked brown haole koa seeds and stir them while they pan fry for about 1 minute. Some will pop like popcorn. Remove from skillet and set  aside.

STEP 2

Add the onions and carrots and let them cook until translucent or even beginning to brown and get crispy.

STEP 3

Next, add ginger, garlic, dried fruit, and cook for 3-5 minutes on medium-low. Then, add biriyani powder and haole koa seeds and stir.

STEP 4

Add some additional oil to the bottom of the pan, then add rice. Saute until all ingredients are mixed thoroughly into the rice.

STEP 5

Serve with cilantro and mint garnish.

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *