Stinging Nettle Biryani

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Adam Berkelmans

Managing Editor at Harvesting Nature

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Latest posts by Adam Berkelmans (see all)

• Summertime Chanterelle and Vegetable Medley - July 20, 2026
• Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce - June 29, 2026
• From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World - June 19, 2026

Biryani has got to be one of my favourite dishes. Popular across parts of South Asia, Southeast Asia, and the Middle East, this dish usually consists of long-grain basmati rice, whole spices, and some sort of vegetable and/or protein combined in a fluffy spectacle of tastiness. I’ve made plenty of meaty biryanis, both wild and domestic, but this time around, I wanted to go with something that showcased an incredible wild spring delicacy: stinging nettle.

Stinging nettle should be harvested with gloves to avoid the stinging rash touching the plant will give you (a great identifying feature; I’ll tell you that much for free!). Tender tops or fresh spring shoots are the best way to collect this tasty and nutritious plant. Once home, blanch the leaves in boiling water for under a minute, then squeeze dry once cooled. You’ll find that cooking removes the plant’s ability to sting, leaving you with tasty cooked greens. These can now be frozen for later use (I made this in the winter with frozen pucks of spring-foraged nettles) or used right away.

Nettle is one of the most nutritious greens and also tastes great – especially in a dish like biryani! This dish calls for a lot of spices you may not have in your pantry. Usually, I’ll suggest other options for you, but this time, you’re just going to have to go buy them to make this dish properly. Head to a South Asian or Indian grocery store for much cheaper spice options than your local Western grocery store.

Serves: 6-8
Time to make: 80 minutes
Special Equipment: Blender
Also make with: Spinach, Lambsquarters, Watercress

Looking for more stinging nettle recipes? Try out this Creamed Stinging Nettles Recipe by C. Jodlowski!

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Stinging Nettle Biryani

Recipe by Adam Berkelmans

0.0 from 0 votes

Course: Wild RecipesCuisine: Indian

Servings

6-8

servings

Prep time

40

minutes

Cooking time

40

minutes

Serve this delicious biryani as a main dish or as part of a larger meal.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups high-quality basmati rice

• 1 lb fresh nettles OR about 7oz blanched and frozen nettles

• 1 cup loosely packed fresh mint leaves, chopped

• 1 cup loosely packed cilantro leaves, chopped

• 2 green chilies, or 1 jalapeño, chopped

• 12 cashews

• 1/2 cup water

• 2 tablespoons ghee OR butter

• 1 cinnamon stick

• 1 whole star anise

• 4 whole cloves

• 4 green cardamom pods

• 2 bay leaves

• 2 medium onions, chopped

• 1 teaspoon minced garlic

• 1 teaspoon minced ginger

• 1 tomato, chopped

• 1/2 teaspoon garam masala spice blend

• 1/4 teaspoon ground turmeric

• 1/2 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1/2 teaspoon Kashmiri chili powder

• 1 teaspoon kosher salt

• 3.5 cups chicken stock OR vegetable stock OR water

• 1 lemon cut into wedges

• Fried crispy onions and cashews for garnish

Preparation

• Rinse the rice off in a mesh strainer under running water until the water runs clear. Transfer rice to a bowl and cover with water. Let sit for 30 minutes.
  
  Blanch nettles if using fresh (see intro for instructions).
• Meanwhile, add the nettles, mint, cilantro, chilies, cashews, and water to a blender and blend on high until smooth. Set aside.
• Melt the ghee or butter in a large pot (with a tight-fitting lid) over medium-high heat. Add the whole spices and toast, stirring often, for 1 minute.
• Add the onions and cook until browned, about 5 minutes. Add the ginger and garlic, and cook 1 minute. Add the chopped tomatoes ground spices, and salt, and cook for 2 minutes. Add the nettle puree and drained rice and cook for 2 more minutes.
• Add the 3.5 cups of stock and bring to a strong simmer, then reduce to low heat. Cover tightly and cook for 20 minutes or until rice has absorbed the water. Garnish with fried onions and cashews. Spritz with lemon juice to serve. Enjoy!

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