Lentil and Cashew Biriyani

with Coriander Chutney
Thanks to lentils and cashew nuts, this savoury vegan biriyani is packed with protein!
650 Reviews
Cals 732 · Prot 26 · Carbs 142 · Fat 11
Vegan
Try Hello Chef Now
30 min
Lentil and Cashew Biriyani with Coriander Chutney
Thanks to lentils and cashew nuts, this savoury vegan biriyani is packed with protein!
650 Reviews
Cals 732 · Prot 26 · Carbs 142 · Fat 11
Vegan
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Biriyani
Canned lentils
265 Grams
Leeks
1 Piece
Olive oil
2 Tbsp
Salt
0.5 Tsp
Green beans
150 Grams
Garlic cloves
2 Piece
Cardamom pods
4 Piece
Turmeric powder
2 Grams
Cinnamon stick
1 Piece
Jasmine rice
150 Grams
Vegetable stock cube
1 Piece
Splash of saffron
10 ML
Golden raisins 14*
30 Grams
Water
400 ML
Cashew nuts 2*
40 Grams
Coriander chutney
Ginger
30 Grams
Fresh coriander
15 Grams
Small green chilli
1 Piece
Rice vinegar
15 ML
Brown sugar
5 Grams
Olive oil
2 Tbsp
Salt
0.5 Tsp

Allergens

*14 Sulphur Dioxide, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Boil and sweat

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.
Prep

2 Prep

Meanwhile, rinse and drain the lentils in a colander. Trim and roughly chop the green beans. Peel and mince the garlic. Split the cardamom pods open with the back of a knife.
Simmer

3 Simmer

Add half of the garlic (reserve the rest for the chutney), 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.
Toast cashew nuts

4 Toast cashew nuts

Meanwhile, toast the cashew nuts in a hot, dry pan for 2 min or until starting to colour. Set aside.
Prep chutney

5 Prep chutney

Peel and mince the ginger (tip: use a spoon to peel the ginger). Wash and roughly chop the coriander. Chop the chilli (spicy!) roughly.
Blitz

6 Blitz

Add the ginger, remaining 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 ready biriyani and serve it with the chutney drizzled over the top.
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