Sweet and Spicy Blueberry Biryani Rice Salad

Credit: The B.C. Blueberry Council

For an Indian-inspired dish that will tantalize your taste buds, try this delightful vegetarian salad

Ingredients

• 1 cup (250ml) basmati rice
• 2 tbsp (30ml) vegetable oil
• 1 tsp (5ml) coriander seeds
• 1 tsp (5ml) cumin seeds
• 1 tsp (5ml) whole cloves
• 1 cinnamon stick
• 4 green cardamom pods (available from health food stores)
• 1 tbsp (15ml) garam masala
• 2 tsp (10ml) turmeric powder
• 1 tsp (5ml) ground black pepper
• 1/2 tsp (2.5ml) salt
• 2 cups (500ml) water
• 2 tbsp (30ml) shallot, minced
• 1 tbsp (15ml) garlic, minced
• 1 tbsp (15ml) ginger, minced
• 1 fresh red chili, sliced thin
• 1/3 cup sliced almonds, toasted
• 1/2 cup raisins
• 1 lime, juice & zest
• 1/4 cup cilantro, chopped
• 1 cup fresh blueberries

Directions

1. Rinse the rice three times with cold running water. Drain and set aside.
2. Place a large pot over medium heat and add 1 tbsp (15ml) of vegetable oil for 1 minute. Add the coriander, cumin, cloves, cinnamon and cardamom. Cook for 3 minutes.
3. Add rice and cook, stirring until toasted for 1 minute. Add in the garam masala, turmeric, black pepper and salt, then add water, turn the heat up to high and bring to a boil.
4. Turn the heat down to low, cover with a tight-fitting lid and let steam until the rice is tender. This should take about 20 minutes. 5. Remove from heat and let the rice rest covered for 10 minutes before fluffing with a fork.
5. Heat a small sauté pan over medium with the remaining 1 tbsp of oil; add in the shallots, garlic, ginger and sauté for 5 minutes until the mixture is cooked and translucent.
6. Turn the heat down to low. Add in the chili, almonds, raisins and cook for 1 minute for the flavors to come together, turn off the heat.

Makes enough for four to six.