June/July Recipe of the Month — Biryani

Photo by Marusa Jonas, Nutrition Education Program
Photo by Marusa Jonas, Nutrition Education Program

By Emily Gratopp, MS, ICF ACC, CPCC, ASCM-CPT, Extension Educator in Lancaster County

A traditional Middle Eastern recipe that will also be featured in the developing infant and toddler nutrition education materials is Biryani. This recipe is most commonly eaten with Jajic (featured in the Oct. 2023 Nebline) and, together, they include all MyPlate food groups in a delicious combination.

JUNE/JULY RECIPE OF THE MONTH — BIRYANI
(Yield: 8 servings)

• 2 Tablespoons olive or vegetable oil (divided)
• 1 cup carrots, scrubbed with clean vegetable brush under running water, peeled and diced
• 1 cup baking potatoes, scrubbed with clean vegetable brush under running water, peeled and diced (about 2 small potatoes)
• 1/2 cup peanuts, unsalted
• 1/2 cup chopped almonds
• 1/2 cup raisins
• 1 cup basmati rice, uncooked
• 1 cup vermicelli noodles, uncooked
• 1 cup frozen peas, thawed
• 2 Tablespoons Baharat spices*
• 1 teaspoon salt (optional)
• 2 cups water
• 4 hard-boiled eggs, quartered (optional)


1. Wash hands with soap and water.
2. Heat 1 Tablespoon of oil in a large skillet over medium heat. Add carrots and potatoes and sauté for 10 min, or until soft. Move sautéed vegetables into a large bowl.
3. Return the skillet to medium heat and toast the peanuts, almonds and raisins for 5 minutes. Stir constantly to prevent them from burning. Remove from skillet and add to the large bowl with sautéed vegetables.
4. Return the skillet to medium heat and add 1 Tablespoon of oil. Add rice and vermicelli noodles and sauté for 5 minutes, or until toasted and lightly brown.
5. Add the vegetable and nut mixture, raisins, peas, Baharat spices and salt (if desired) to the rice mixture and mix to combine. Add water and reduce heat to medium-low. Cook covered for 20 minutes, or until the rice is tender.
6. Serve with quartered hard-boiled eggs, if desired.
7. Store leftovers in a sealed container in the refrigerator for up to 4 days.

Notes: *Baharat is a widely used spice blend in Middle Eastern cuisine. It includes black pepper, cumin seeds, coriander seeds, cardamom, cinnamon, paprika and cloves.

Nutrition Information: Serving Size (1 cup): Calories 320; Total Fat 12g; Saturated Fat 1.5g; Cholesterol 0mg; Sodium 30mg; Total Carbohydrates 46g; Fiber 5g; Total Sugars 9g, includes 0g Added Sugars; Protein 9g; Vitamin D 0%; Calcium 4%; Iron 10%; Potassium 6%.

Nutrition Software Used: ESHA Food Processor