If biriyani is the painstaking process of cooking meat and rice with spices, then this version is on road to delicious instantaneous slackerdom.
This textured spiced rice is perfect to pad out ailing lunch options and can somewhat easily be assembled in the crusty-eyed early-morning scramble before work.
The trick is to be flexible with the ingredients; after all it’s basically a leftover salad.
The inversion comes from letting the fridge slowly stir the flavours to full potency while you’re off doing what you’d rather do.
3 cups of cold cooked basmati
(use of basmati is stubbornly non-negotiable)
60 grams of toasted almonds (lazily crushed at best, cashew may also work)
1/4 – 1/2 cup dried berries (I use craisins though, dates marry impeccably with almond)
1/2 cup of chopped spring onion
1 tablespoon caraway seeds
1 tablespoon whole coriander seeds
1 teaspoon cinnamon
1 teaspoon paprika
1/2 teaspoon fresh nutmeg
1 insanely hot dried chilli to flesh out the other spices
Good reasonable drizzle of fruity olive oil
Salt and pepper to taste
Combine ingredients in a large bowl and mix.
The oil in the salad will help spices permeate the rice and almonds.
Best made night before serving.
Will keep for 3 days.