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It’s a great dish to make ahead and reheat up as a side dish for dinner, or it’s easy to share with friends (I originally made this for a potluck).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)
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
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.
This recipe is linked to Real Food Recipe Roundup, Mouthwatering Mondays, Gluten Free Wednesday, Real Food Wednesday, Inspire Me Wednesday, Allergy Free Wednesday, Full Plate Thursday, Gluten Free Friday, Friday Favorites, Catch a Glimpse Party, Friday Pin Fest, Foodie Friday, Fight Back Friday.