Persian inspired Haole Koa Biriyani

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.

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

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.

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

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.

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

Serve with cilantro and mint garnish.