Share this recipe:
Stinging Nettle Biryani
Biryani has got to be one of my favourite dishes. Popular across parts of South Asia, Southeast Asia, and the Middle East, this dish usually consists of long-grain basmati rice, whole spices, and some sort of vegetable and/or protein combined in a fluffy spectacle of tastiness. I’ve made plenty of meaty biryanis, both wild and domestic, but this time around, I wanted to go with something that showcased an incredible wild spring delicacy: stinging nettle.
Stinging nettle should be harvested with gloves to avoid the stinging rash touching the plant will give you (a great identifying feature; I’ll tell you that much for free!). Tender tops or fresh spring shoots are the best way to collect this tasty and nutritious plant. Once home, blanch the leaves in boiling water for under a minute, then squeeze dry once cooled. You’ll find that cooking removes the plant’s ability to sting, leaving you with tasty cooked greens. These can now be frozen for later use (I made this in the winter with frozen pucks of spring-foraged nettles) or used right away.
Nettle is one of the most nutritious greens and also tastes great – especially in a dish like biryani! This dish calls for a lot of spices you may not have in your pantry. Usually, I’ll suggest other options for you, but this time, you’re just going to have to go buy them to make this dish properly. Head to a South Asian or Indian grocery store for much cheaper spice options than your local Western grocery store.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
- Yield6-8 servings
- 2 cups high-quality basmati rice
- lb fresh nettles OR about 7oz blanched and frozen nettles
- 1 cup loosely packed fresh mint leaves, chopped
- 1 cup loosely packed cilantro leaves, chopped
- 2 green chilies, or 1 jalapeño, chopped
- 12 cashews
- 1⁄2 cup water
- 2 tablespoons ghee OR butter
- 1 cinnamon stick
- 1 whole star anise
- 4 whole cloves
- 4 green cardamom pods
- 2 bay leaves
- 2 medium onions, chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tomato, chopped
- 1⁄2 teaspoon garam masala spice blend
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon Kashmiri chili powder
- 1 teaspoon kosher salt
- 3.5 cups chicken stock OR vegetable stock OR water
- 1 lemon cut into wedges
- Fried crispy onions and cashews for garnish
Preparation
Rinse the rice off in a mesh strainer under running water until the water runs clear. Transfer rice to a bowl and cover with water. Let sit for 30 minutes.
Blanch nettles if using fresh (see intro for instructions).
Meanwhile, add the nettles, mint, cilantro, chilies, cashews, and water to a blender and blend on high until smooth. Set aside.
Melt the ghee or butter in a large pot (with a tight-fitting lid) over medium-high heat. Add the whole spices and toast, stirring often, for 1 minute.
Add the onions and cook until browned – about 5 minutes. Add the ginger and garlic, and cook 1 minute. Add the chopped tomatoes, ground spices, and salt, and cook for 2 minutes. Add the nettle puree and drained rice and cook for 2 more minutes.
Add the 3.5 cups of stock and bring to a strong simmer, then reduce to low heat. Cover tightly and cook for 20 minutes or until rice has absorbed the water. Garnish with fried onions and cashews. Spritz with lemon juice to serve. Enjoy!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!
Notice how I didn’t have you scroll through pages of mundane nonsense to get to the recipe? Notice that there were no annoying pop-ups or ads? That was on purpose!
I want finding and using my recipes to be easy for you, not frustrating. That does translate into a lot of lost income for me though. If you made this recipe and loved it, would you consider “buying me a coffee” and donating a buck or two through the Buy Me a Coffee app? It will help me keep pumping out recipes like this one!
