Cranberry-Cashew Biryani, page 67, before the finishing cilantro garnishOkay, so that's kind of a terrible picture up there, but this was really yummy. Who cares that it's not really an authentic biryani? Not me. It was satisfying and delicious. El Hombre thought it was fantastic, too.
I love how colorful this dish is: the carrots, cranberries, and peas are like little jewels scattered throughout the yellow hued rice. I also really love that practically all the ingredients in this dish are pantry staples for me. So, theoretically, I could whip this up pretty much anytime.
The only problem with this dish? It makes a lot, and I wanted to eat a lot of it.
6 comments:
It's off-topic but I tried the blackened tofu. Love it and so easy! You need more oil for a whole brick and I think I cut the slices too thin, but it was whipped together so quickly!
I made this a few days ago and it is SO good even a few days later.
Emily - I bet it does get better with age - with all those spices and whatnot. We didn't let it hang around long enough to find out - it was eaten quickly around here!
Made this today and loved it - it was a hit with my 16-year-old son, too, which was an added bonus!
Mmmm, now I want to make it again, too!
My fellow and I made this today (along with the eggplant-chickpea curry). He got me the book for Christmas and my goal is to do them all in a year (1-2 a week can't be so hard, right?)... Loved finding your blog, since I will be reporting on similar things (albeit mixed in with my normal posts). Still, totally digging this. Your pictures look great and make me look forward to eating this!
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