Peach and Cashew Biryani Salad

This Peach and Cashew Biryani Salad is a fragrant, colorful, and unique dish that brings together the warm, spiced flavors of biryani with a refreshing, fruity twist. Featuring basmati rice, roasted vegetables, juicy peaches, toasted cashews, and dried fruits, this salad is perfect for Thanksgiving, Friendsgiving, or any festive gathering.

Why You’ll Love This Recipe

• Biryani-Inspired Flavors – Infused with turmeric, cumin, and garam masala, this salad has a warm, aromatic depth.
• Perfect Balance of Sweet and Savory – Juicy peaches, golden raisins, and dried cherries contrast beautifully with the spiced rice and roasted vegetables.
• Nutty and Crunchy Texture – Toasted cashews and fried shallots add a delightful crunch to every bite.
• Great for Meal Prep – This salad tastes even better after the flavors meld, making it ideal for make-ahead meals.
• Versatile Dish – Enjoy it warm, at room temperature, or chilled, as a side dish or a light vegetarian main course.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Salad:

• 1 cup basmati rice
• 1 ¾ cups water
• ½ teaspoon turmeric
• 1 tablespoon olive oil
• ½ cup cooked lentils
• ½ cup zucchini, diced
• ½ cup red onion, sliced
• ½ cup broccoli florets
• ½ cup dried apricots, chopped
• ¼ cup golden raisins
• ¼ cup dried cherries
• ½ cup toasted cashews
• 1 fresh peach, diced
• 2 tablespoons fried shallots
• ¼ cup fresh cilantro, chopped

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• ½ teaspoon garam masala
• ½ teaspoon ground cumin
• Salt and pepper to taste

Directions

Cook the Rice:

1. Rinse the basmati rice under cold water until the water runs clear.
2. In a medium saucepan, bring 1 ¾ cups water and turmeric to a boil.
3. Stir in the rinsed rice, cover, reduce heat to low, and simmer for 15 minutes.
4. Remove from heat and let cool.

Roast the Vegetables:

5. Preheat the oven to 400°F (200°C).
6. Toss the zucchini, red onion, and broccoli with olive oil, salt, and pepper.
7. Spread on a baking sheet and roast for 15 minutes, until tender and slightly caramelized.

Prepare the Dressing:

8. In a small bowl, whisk together olive oil, lemon juice, garam masala, cumin, salt, and pepper.

Assemble the Salad:

9. In a large mixing bowl, combine the cooked rice, roasted vegetables, lentils, dried apricots, golden raisins, dried cherries, and toasted cashews.
10. Add the fresh diced peach and drizzle with the dressing.
11. Toss gently to coat all ingredients.

Garnish and Serve:

12. Sprinkle with fried shallots and fresh cilantro before serving.
13. Serve warm, at room temperature, or chilled.

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: 350 kcal per serving

Variations

• Make it Vegan – The recipe is naturally vegan, but you can add more plant-based protein like chickpeas or tofu.
• Spicy Version – Add a pinch of red pepper flakes or cayenne pepper for some heat.
• Protein Boost – Serve with grilled chicken, shrimp, or paneer for a heartier dish.
• Nut-Free Alternative – Replace cashews with pumpkin seeds or sunflower seeds for crunch.
• Extra Freshness – Add a handful of baby spinach or arugula for a fresh, leafy twist.

Storage and Make-Ahead Tips

• Refrigeration: Store in an airtight container in the refrigerator for up to 3 days.
• Freezing: Not recommended, as the fresh peaches and roasted vegetables may become too soft.
• Make-Ahead: Cook the rice, lentils, and roasted vegetables a day ahead, then assemble the salad just before serving.

FAQs

Can I use a different type of rice?

Yes! While basmati rice gives the best texture, you can substitute it with jasmine rice, quinoa, or brown rice.

How do I keep the peaches from getting mushy?

Add the diced peaches just before serving to keep them fresh and firm.

Can I use canned peaches instead of fresh?

Fresh peaches work best, but if using canned, make sure to drain and pat them dry before adding.

What if I don’t have garam masala?

You can substitute with a mix of cinnamon, cumin, coriander, and a pinch of nutmeg.

Is this salad served hot or cold?

It can be served warm, room temperature, or chilled, depending on your preference.

Can I use a different nut instead of cashews?

Yes! Try using almonds, walnuts, or pistachios for a different nutty flavor.

What can I serve with this salad?

It pairs well with grilled meats, roasted vegetables, naan bread, or a yogurt-based sauce like raita.

How do I make the salad more filling?

Add chickpeas, lentils, or quinoa for extra protein and fiber.

Can I make this salad for a large gathering?

Absolutely! Double the recipe for a bigger batch, and serve it on a large platter for a beautiful presentation.

Can I replace the dried fruit?

Yes! Use cranberries, figs, or dates if you prefer different dried fruit flavors.

Conclusion

This Peach and Cashew Biryani Salad is a fragrant, colorful, and flavor-packed dish that’s perfect for fall gatherings, Thanksgiving, or a festive side dish. The combination of spiced rice, sweet dried fruit, roasted vegetables, and juicy peaches makes it an unforgettable addition to any table. Whether served warm or chilled, this salad is sure to impress your guests with its unique flavors and textures!