– 1 cup uncooked lentils I used brown (use green, if you have) – ▢1 bay leaf – ▢2 tablespoons plus 1/2 teaspoon kosher salt divided – ▢1 medium summer squash cut lengthwise into 1/2-inch-thick pieces – ▢1 red onion cut into 1/2-inch rounds – ▢2 tablespoons curry powder – ▢3 tablespoons extra-virgin olive oil divided – ▢1 tablespoon coconut oil – ▢1 cup raw peanuts unsalted – ▢1/2 cup chopped dried apricots chopped (use dried peaches if you have instead of apricots) – ▢1/4 cup chopped dried papaya – ▢3 cups cooked basmati or jasmine rice – ▢1/3 cup fresh lemon juice – ▢1/2 teaspoon black pepper – ▢1 bunch fresh cilantro chopped – ▢1 bunch scallions chopped – ▢1 cup crispy fried onions or fried shallots for garnish
Ingredients
Cook time: 10 min
Learn More
Servings
6
Type
rice, gluten-free
prep Time
20 min
Learn More
Can I use rice that is not leftover in this biryani salad? If you don't happen to have leftover cooked rice, you could cook this with leftover rice. Just the let the rice cool down for a couple of hours. You could even let it chill a bit in the refrigerator before assembling the salad.
What are in the layers of this leftover rice recipe? A traditional vegetable biryani is traditionally made with vegetables, chickpeas, and basmati rice. Typically white rice is used (basmati, but I subbed with jasmine, I was out of basmati), and you could sub in brown rice (cook according the rice directions). Next layer is a the curry layer,
Swipe up for the full recipe