Lentil and Cashew Biriyani

with Coriander Chutney

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vegan
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vegan
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Instructions

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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.

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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.

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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.

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4 Toast cashew nuts

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

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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.

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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 659 · Prot 26 · Carbs 126 · Fat 10

Gluten-Free

Dairy-Free

Ingredients

Number of people

Biriyani

Canned lentils 265 Grams
Leeks 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Green beans 150 Grams
Garlic cloves 2 Pieces
Cardamom pods 4 Pieces
Turmeric powder 2 Grams
Cinnamon stick 1 Piece
Jasmine rice 150 Grams
Vegetable stock cube 1 Piece
Saffron (infused) 10 ML
Golden raisins 30 Grams
Water 400 ML
Cashew nuts 40 Grams

Coriander chutney

Ginger 30 Grams
Fresh coriander 15 Grams
Green chilli small 1 Piece
Rice vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp
Salt 1 Tsp

Thanks to lentils and cashew nuts, this savoury vegan biriyani is packed with protein!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 659 · Prot 26 · Carbs 126 · Fat 10

Gluten-Free

Dairy-Free

Instructions

photo

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.

photo

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.

photo

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.

photo

4 Toast cashew nuts

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

photo

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.

photo

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

Number of people

Biriyani

Canned lentils 265 Grams
Leeks 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Green beans 150 Grams
Garlic cloves 2 Pieces
Cardamom pods 4 Pieces
Turmeric powder 2 Grams
Cinnamon stick 1 Piece
Jasmine rice 150 Grams
Vegetable stock cube 1 Piece
Saffron (infused) 10 ML
Golden raisins 30 Grams
Water 400 ML
Cashew nuts 40 Grams

Coriander chutney

Ginger 30 Grams
Fresh coriander 15 Grams
Green chilli small 1 Piece
Rice vinegar 15 ML
Brown sugar 5 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
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