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sweet-carrot-biryani

For lack of a better word, I am calling this a sweet biryani. Biryani is a typical Indian dish made with rice, spices, and vegetables with or without meat. It’s usually a bit of a heat kick too, at least all the varieties I have had from Indian restaurants or friends. This dish is not hot, although it is spicy. More of a subtle kick I guess.

It’s a great dish to make ahead and reheat up as a side dish for dinner, or it’s easy to share with friends (I originally made this for a potluck).

Sweet Carrot Biryani (GF, DF, & SF)

Ingredients:

4 cups brown rice, pre-cooked
3 cups carrots, shredded
1 medium onion, chopped
1/4 cup cashews
4 baby bella mushrooms, diced
3 tbs unsweetened dessicated coconut
1 tbs honey
2 tbs coconut oil
1 tsp red chilli powder
1 tbs coriander powder
1 tbs turmeric powder
salt

Instructions:

Pre-cook your brown rice. Shred the carrots, dice the onion, and dice the mushrooms.

In a large saucepan, add your coconut oil. Once melted and hot, add cashews, onions, and mushrooms. Sautee until the cashews are slightly browned and the onions are starting to be clear. Add the honey, carrots, red chilli powder, coriander powder, and turmeric powder. Cook while stirring often until the carrots are tender. In a large bowl, combine the pre-cooked rice with everything else. Salt to taste.

I couldn’t get enough of this. I really enjoyed how the flavors combined and it was completely satisfying to my palette. It was so easy to make too. It keeps well in the fridge up to a week.

~Aubree Cherie

This recipe is linked to Real Food Recipe Roundup, Mouthwatering Mondays, Gluten Free WednesdayReal Food WednesdayInspire Me Wednesday, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Friday,  Friday FavoritesCatch a Glimpse PartyFriday Pin FestFoodie FridayFight Back Friday.

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9 Responses to Sweet Carrot Biryani (GF, DF, & SF)

  1. Linda Warren says:

    A great way to change up rice. The addition of coconut and red chili powder reminds me of the Panang curries I like so much. Thanks for the recipe and for sharing on Mouthwatering Mondays.

  2. I just found you through the Mouthwatering Monday linkup! :) This looks AWESOME! I recently found out that I have celiacs and I’m a huge fan of clean eating! I’m thrilled to find your blog!!

    • Hi Susan – I’m so glad you found the blog and are excited about it! I have never been tested for celiacs disease, but it’s because I haven’t wanted to do the testing (aka, eat gluten for a while to see if it’s an issue). Because I KNOW it’s an issue! I hope you’ll find some other recipes here that will spark your interest :) ~Aubree

  3. YUM, this looks filling! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Its live now!

    Cindy from vegetarianmamma.com

  4. Holly says:

    What kind of brown rice do you recommend? We usually buy Lundberg rices, but a lot of them are brown, just not sure which is the right one for this recipe.

    • Hi Holly, Lundberg brand is great! I especially love their wild rice options. I used a long grain brown rice for this but I can’t remember the brand. I think if you were to use Lundberg’s brown rice, you’d enjoy it. Taste-wise, I think any type of rice is fine. Texture is probably the biggest variable. Some rice, like wild, can be tougher to chew, and I wouldn’t recommend that. I think this is best with a ‘soft’ rice. Hope this helps! ~Aubree

  5. Holly says:

    Great! I picked up some long grain brown rice and am going to try this tomorrow night for dinner. :)

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