Root Vegetable Biryani

Name: Root Vegetable Biryani
Cuisine: American
Ingredients: 2 cups (400 g) basmati rice; ½ jalapeño, minced; 2 teaspoons salt; Pinch of saffron threads; 2 tablespoons olive oil; 1 tablespoon minced ginger; 1 tablespoon minced garlic; Olive oil, for tossing; Salt; 1 small celery root, peeled and cut into ½-inch (12-mm) chunks; 2 tablespoons garam masala; 1 medium turnip, cut into ½-inch (12-mm) chunks; ½ medium sweet potato, peeled and cut into ½-inch (12-mm) chunks; 2½ cups (600 ml) boiling water; 1 large yellow onion, sliced very thin; Lime wedges, for squeezing; 1 bunch cilantro and/or parsley, chopped; ½ cup (60 g) toasted cashews; ½ bunch lacinato kale; 1 bunch cilantro and/or parsley, chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

Biryani is a dish I love and order frequently when I dine out, but has always been something that seemed like a bit too much work to make at home. This simplified version is weeknight approved and doesn’t skimp on any of the flavor.

Ingredients

For the Rice

2 tablespoons olive oil
1 tablespoon minced garlic
1

Americas
United States
San Francisco
Main course
Vegan
Gluten-free
Winter

Method

Heat the olive oil in a large sauce pot. Add the garlic, ginger, and jalapeño together over medium-high heat for 3 to 5 minutes, until fragrant and starting to stick. Add the rice and saffron threads and saute for another 3 to 5 minutes, until some rice kernels turn opaque. Add the salt and boiling water. Cover the pot, reduce the heat to low, and cook for 12 minutes until the rice is fully coo