Overhead shot of a bowl of Spring Onion and Pea Risotto.

Spring Onion and Pea Biryani Rice

Spring into spring with this delicious Spring Onion and Pea Biryani Rice recipe. This dish features U.S.-grown basmati rice and comes to us from our friend Chef Hari Cameron.

  • Servings
  • Serving Size
    1 bowl


  • 2 cups basmati or long grain rice 
  • 4 tablespoon grape seed oil
  • 1 yellow onion small diced
  • 2 leeks cleaned and cut into thin half round slices
  • 2 bulb spring onions with tops
  • 1 cup of English pea
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • ¼ teaspoon ground cayenne 
  • ½ teaspoon ground black pepper
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1 cinnamon stick
  • 2 cardamom pods
  • 4 cups of vegetable broth 
  • 20 cashews 
  • 1 teaspoon lemon juice
  • mint
  • cilantro


  • Heat medium sized pot on medium high heat. Add the spice and cook until fragrant, about two minutes.  
  • Add ginger, garlic, cilantro, mint and cook for three minutes until aromatic and soft, but not caramelized. 
  • Lower the heat and cook onions for 5 minutes. Add rice and stock and simmer for 18 minutes. 
  • Remove from heat and add peas and lemon juice. Let rest for 5 minutes.
  • Fluff with a fork and top with toasted cashews and picked cilantro leaves.