Fork In The Road - Afghani Biryani (Vegetarian)

Biryani is a popular rice dish that originated in India but is popular throughout southeast and central Asia. In this variation I use Quinoa instead of rice. Quinoa is a non fussy grain that cooks faster than rice and is less prone to being overcooked or even under cooked, it also contains protein, fiber, and carbohydrates so is a great staple to keep in your overland pantry.

Afghan Biryani, or "Biryan", typically contains goat meat, dried fruits, and a fragrant blend of Afghan spices, which are featured in this recipe (sans goat).

Cashews, ghee, and quinoa create a nutritionally balanced dish with plenty of protein, fiber, and healthy fats making this dish a regular feature in my back country culinary line-up.

Recipe Includes

Harmony House Foods Dehydrated
Lentils, Leeks, Carrots, Onions, Spinach

Dried fruit blend of raisins, apricots, cherries, and peaches
Organic white quinoa
Ghee
Chicken stock powder
Paprika, Cinnamon, Afghan Curry Powder (Rumi)
Fried Garlic
Cashews
Dried Pequin Chilis (use any dried spicy red chili)

Location - Organ Mountains Desert Peaks National Monument, New Mexico

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