When we’re really in the depths of winter, I crave lots of warm spices, especially those found in Indian cooking. Turmeric, ginger, cardamom, coriander - I’ll take as much as I can get! I find the warm spice combinations very satisfying when the weather is cold. Pair them with rice and veggies, and I’ve got comfort in a bowl - especially with this Indian-inspired Biryani in a Hurry.

Biryani is a rice dish that originated in the Indian subcontinent, but also has variations throughout Southeast Asia. There are, if not hundreds or thousands, of varieties of biryani dishes. Most biryani share a few key elements: spices, rice, vegetables, and a protein. Biryani is often a main dish, with grains, vegetables, and protein all in one serving. The elements are typically cooked separately, as I’ve done here: the rice is cooked alone, then added to the spiced, cooked vegetables. Some biryani have fruits or nuts, and since I love the sweet bite from raisins and the crunch of cashews, I’ve added those here. For my protein, I’ve used chickpeas.

This is a quick and easy weeknight meal, coming together in less than 30 minutes. You can either make your rice while preparing the rest of the dish, or use leftover rice (which would cut down on the cooking time even more!). While the rice is cooking, you build the rest of the dish, then stir it all together, and you’re done. This is the kind of meal that I end up going back for seconds and eating straight out of the pot by the spoonful.

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Original publication date: February 22, 2021