Mango & Cashew Summer Biryani

Biryani is a South Asian mixed rice dish traditionally served hot, deep and layered in flavors with spices, roasted nuts, dried fruits, or caramelized onions. This one is meant to be a refreshing summer side, starting with cooled basmati rice and an array of dried fruits that puff and crisp in coconut oil. The lentils make it hearty enough for a main dish, if desired, or a great alternative to your usual cookout sides.

Print

Mango & Cashew Summer Biryani

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• 1 c uncooked green lentils
• 2 c cooked basmati rice
• 3 c water
• 1 bay leaf
• 1 large summer squash cut into ½ inch cubes
• 1 red onion cut into ½ inch pieces
• 2 tbsp curry powder
• 5 tbsp extra-virgin olive oil divided
• 5 tbsp coconut oil divided
• 1 c raw cashews
• ½ c dried mango chopped
• ¼ c dried cherries
• ¼ c dried cranberries
• ⅓ c fresh lemon juice
• 1 c fresh cilantro chopped
• 1 c scallions chopped
• Kosher salt to taste
• black pepper to taste
• 1 cup crispy fried onions for garnish
 (I just got the kind in the bag at the grocery store, where the salad toppings are)

Preparation

1. Combine lentils, 3 cups water, bay leaf, and 1 tablespoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to medium, cover, and cook until lentils are tender, 18 to 20 minutes. Drain and cool.
2. Meanwhile, preheat oven to 400º. Toss together squash, red onion, curry powder, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Roast, until charred and crisp-tender, about 15 minutes or however long is needed.
3. Heat ¼ cup coconut oil in a large skillet over medium-low. Add cashews, and cook, shaking skillet, until sizzling, 7 to 8 minutes. Add mango, cherries, and cranberries, and cook until fruit is puffy and cashews are golden, about 8 minutes. Drain mixture on paper towels, and season with ½ teaspoon salt.
4. Place rice in a large bowl, and use your hands to break up any clumps. Drizzle with remaining ¼ cup olive oil and remaining 1 tablespoon coconut oil; season with 1 teaspoon salt. Toss to combine. Gently fold in cooked lentils, squash, red onion, cashews, fruit, and lemon juice; season with pepper and remaining 1 teaspoon salt. Fold in cilantro and scallions; garnish with fried onions before serving.