Cook's Corner with Chef Jyoti Friedland

Biryani-Tropicana SaladBiryani-Tropicana Salad

Jyoti's Tasty Tip:

This recipe was meant to be a salad, until a customer of ours ordered 6 pounds to serve as a side dish. Um…mm… that’s smart. Warm it up and you have a side dish. It not only looks pretty because of the dried fruits but it tastes good, too


Remember, it's all about the taste!   Chef Jyoti                                                                      

Yield: 8 servings

Difficulty: easy

Preparation time: 20 minutes


cup Newman's Own Organics extra-virgin olive oil
cup organic white vinegar
2 tablespoons mango chutney (or any fruit chutney)
2 tablespoons organic honey
1 teaspoon turmeric
2 teaspoons sea salt
1 teaspoon black pepper
5 cups organic basmati rice
1 cup organic dried fruits, (any dried fruits available), coarsely chopped
organic medium red pepper, diced small
organic medium green pepper
cup organic flat parsley
cup organic pumpkin seeds, toasted
cup organic coconut flakes



  1. In a medium bowl, whisk oil, vinegar, chutney, turmeric, sea salt and black pepper until completely mixed, about 2 minutes. Set aside.

  2. In another bowl, toss rice, dried fruits, peppers, parsley, and pumpkin seeds, and coconut. Then drizzle chutney vinaigrette as needed.

  3. Taste and adjust seasonings. Chill before serving.


 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2008 Talley's Green Grocery