Sheet pan biryani

The inspiration for this recipe came from biryani, an Indian layered rice dish that’s crammed full of meat and/or veggies, spices, nuts, dried fruits, fried onions, and, in some versions, coconut milk. It’s an elaborate affair with ample technique required to get it just right. To make it weeknight (and meal-prep) friendly, we packed all the spices and aromatics into make-ahead coconut-milk cubes. From there the formula’s simple: thawed frozen rice + sauce cubes + frozen veggies + sheet pan = dinner. Does this technique work with grains right outta the freezer if you’re in a hurry? Yes, but we found things crisped up better when I pre-thawed. 

As for those coco cubes, they can double as marinade for tofu or grilled veggies. Just squeeze in a lime! We love them in tomato soup, stirred into a pot of lentils, or as a shortcut for this coconut curry. At the very least, they’re a means to salvage those half-cans of coconut milk that have a tendency to languish in the fridge at the end of a recipe.

Sheet Pan Biryani 

Yield: 4 servings

Ingredients:

Coconut masala cubes

• 1 cup unsweetened coconut milk (full fat)
• 1 small red onion, roughly chopped 
• 1 serrano or jalapeño chile, roughly chopped
• 4 garlic cloves, smashed
• 1 2-inch piece ginger, roughly chopped
• 1 tablespoon garam masala
• 1 teaspoon cinnamon
• ½ teaspoon ground turmeric
• ½ teaspoon salt

Biryani

• 5 cups frozen or day-old cooked basmati rice
• 1 12-ounce bag frozen cauliflower florets
• 2 tablespoons canola oil
• ¾ teaspoon salt
• 6 coconut masala cubes
• ½ cup frozen peas and carrots
• ½ cup roasted cashews, chopped
• ½ cup dried apricots, finely chopped
• Optional garnishes: Cilantro and mint leaves, pomegranate seeds, coconut yogurt (or raita)

Procedure:

1. Prepare the coconut masala cubes and rice anywhere from a few days to a few weeks before you’re planning to cook.
   1. To make the sauce cubes: Add all ingredients to a food processor and blend until smooth, about 15 seconds. Portion into an ice cube tray and freeze until solid.
   2. To put rice on ice: Freeze fresh or leftover rice in a resealable freezer bag or other airtight container.
2. Thaw frozen rice in the fridge overnight or nuke it. To microwave, break the rice into chunks, transfer to a microwave-safe container, and zap, loosely covered, in 1-minute increments.
3. Preheat the oven to 450 degrees and place a sheet tray on the middle rack. 
4. In a large bowl, toss the rice and cauliflower with the oil and salt to season. 
5. Remove the sheet tray from the oven and spread the rice and cauliflower in an even layer. Evenly distribute the cubes on top. Bake for 30 minutes, stirring halfway.
6. Add the peas and carrots, cashews, and apricots, tossing to distribute. Return to the oven for 10 minutes more.
7. Spoon into bowls and garnish with cilantro, mint, pomegranate seeds, and a dollop of yogurt or raita, if using.

Notes and Substitutions:

• If you’re cooking your rice right from frozen, break it into clumps and add to a preheated sheet tray with the cauliflower. Cover with cubes and stir twice during the initial 30-minute bake to break up the clumps.
• The recipe for coconut masala cubes makes 15 cubes if you’re using a common 1.25-inch tray like this one. Your actual yield will vary a bit depending on your tray of choice.