Recipe courtesy of Allen Lim and Biju Thomas

Chef Biju's Simple Biryani

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
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2 cups rice (see Cook's Note)

2 tablespoons light olive oil 

2 cups chopped vegetables such as carrots, broccoli, yellow squash, zucchini, etc.

1 onion, sliced into strips 

1/4 cup cashews or peanuts 

1/4 cup raisins 

1 tablespoon curry powder (add more if you like)



  1. Combine the rice and 3 1/2 cups water in a rice cooker and cook according to the manufacturer's instructions. (Or cook the rice on the stovetop according to the package instructions.)
  2. In a large deep pan, bring the oil to medium-high heat. Add the chopped vegetables, onions, cashews, raisins and curry powder and saute until the raisins are plump and the curry powder is fully incorporated, 3 to 5 minutes.
  3. Add the cooked rice; stir and cook until the rice is evenly distributed among the vegetables and the color is uniform, 8 to 10 minutes. Add salt to taste.
  4. Serve with plain yogurt or just a squeeze of lemon juice.

Cook’s Note

Jasmine rice works well in this dish. As you become more comfortable with the dish, add chopped fresh ginger, cilantro or diced cooked potatoes. Chicken or garbanzo beans are great additions also.