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.
Mango & Cashew Summer Biryani
Ingredients
- 1 cup uncooked green lentils
- 2 cup cooked basmati rice
- 3 cup 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 cup raw cashews
- ½ cup dried mango, chopped
- ¼ cup dried cherries
- ¼ cup dried cranberries
- ⅓ cup fresh lemon juice
- 1 cup fresh cilantro, chopped
- 1 cup scallions, chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup crispy fried onions, for garnish
Preparation
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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.
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2. Meanwhile, preheat oven to 400 degrees F. 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.
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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.
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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.
Recipe Notes
I think you could use just about any kind of dried fruit in this salad. I just grabbed what they had at my local grocery store although I have also used dried peaches and pomegranates. I loved the flavors here, and I think the overall “sweetness” is what’s key.
Bon Appétit!
xx—BB
A delicious blend of flavors and textures – with a touch of sweetness!
Thank you! Thanks for being a taste tester!! 😀