Lentil and Cashew Biriyani
with Coriander Chutney
Instructions
1 Boil and sweat
Wash, trim and finely slice the leeks (make sure to any remove grit between the leaves). Heat a very large pan with a lid over a low heat with a drizzle of olive oil. Once hot, add the leeks with a pinch of salt and cook for 8-10 min or until softened.
2 Prep
Meanwhile, rinse and drain the lentils in a colander. Trim and roughly chop the green beans. Peel and crush half of the garlic (reserve the rest for the chutney). Split the cardamom pods open with the back of a knife.
3 Simmer
Add the garlic, turmeric, cardamom pods and cinnamon stick to the leeks and fry for 1 min. Add the rice, vegetable stock cube, saffron, raisins, lentils, measured water and beans to the pan. Cover with a lid and simmer over a low heat for 15 min until the water is absorbed and the rice is tender.
4 Toast cashew nuts
Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until starting to colour. Set aside.
5 Prep chutney
Peel and mince the ginger (tip: use a spoon to peel the ginger). Peel and chop the remaining garlic (don't like raw garlic? Go easy!). Wash and roughly chop the coriander. Chop the chilli (spicy!) roughly.
6 Blitz
Add the ginger, garlic, coriander, chilli (spicy!), rice vinegar, sugar, olive, oil, salt and a splash of cold water to a food processor. Blitz until smooth. Fold the toasted cashew nuts into the biriyani and serve it with the chutney drizzled over the top.
Tips for fussy eaters
Serve the coriander chutney on the side.
Pro tip
Like onions, leeks turn sweet when cooked over a low heat for long enough, so don't rush them!
Thanks to lentils and cashew nuts, this savoury vegan biriyani is packed with protein!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 732 · Prot 26 · Carbs 142 · Fat 10
Gluten-Free
Dairy-Free
Ingredients
Biriyani
Coriander chutney
Thanks to lentils and cashew nuts, this savoury vegan biriyani is packed with protein!
Cooking Time: 30 min
Equipment Required: Food processor
Cals 732 · Prot 26 · Carbs 142 · Fat 10
Gluten-Free
Dairy-Free
Instructions
1 Boil and sweat
Wash, trim and finely slice the leeks (make sure to any remove grit between the leaves). Heat a very large pan with a lid over a low heat with a drizzle of olive oil. Once hot, add the leeks with a pinch of salt and cook for 8-10 min or until softened.
2 Prep
Meanwhile, rinse and drain the lentils in a colander. Trim and roughly chop the green beans. Peel and crush half of the garlic (reserve the rest for the chutney). Split the cardamom pods open with the back of a knife.
3 Simmer
Add the garlic, turmeric, cardamom pods and cinnamon stick to the leeks and fry for 1 min. Add the rice, vegetable stock cube, saffron, raisins, lentils, measured water and beans to the pan. Cover with a lid and simmer over a low heat for 15 min until the water is absorbed and the rice is tender.
4 Toast cashew nuts
Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until starting to colour. Set aside.
5 Prep chutney
Peel and mince the ginger (tip: use a spoon to peel the ginger). Peel and chop the remaining garlic (don't like raw garlic? Go easy!). Wash and roughly chop the coriander. Chop the chilli (spicy!) roughly.
6 Blitz
Add the ginger, garlic, coriander, chilli (spicy!), rice vinegar, sugar, olive, oil, salt and a splash of cold water to a food processor. Blitz until smooth. Fold the toasted cashew nuts into the biriyani and serve it with the chutney drizzled over the top.
Tips for fussy eaters
Serve the coriander chutney on the side.
Pro tip
Like onions, leeks turn sweet when cooked over a low heat for long enough, so don't rush them!
Ingredients
Biriyani
Coriander chutney
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