Lentil and Cashew Biriyani

Name: Lentil and Cashew Biriyani with Coriander Chutney
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 400 Grams of Canned lentils; 1 Piece of Leeks; 2 Tbsp of Olive oil; 1 Tsp of Salt; 150 Grams of Green beans; 2 Piece of Garlic cloves; 4 Piece of Cardamom pods; 2 Grams of Turmeric powder; 1 Piece of Cinnamon stick; 150 Grams of Jasmine rice; 1 Piece of Vegetable stock cube; 10 ML of Saffron Splash; 30 Grams of Golden raisins; 400 ML of Water; 40 Grams of Cashew nuts; 30 Grams of Ginger; 15 Grams of Fresh coriander; 1 Piece of Small green chilli; 15 ML of Rice vinegar; 5 Grams of Brown sugar; 2 Tbsp of Olive oil; 1 Tsp of Salt

with Coriander Chutney

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

Cals 743 · Prot 24 · Carbs 144 · Fat 13

Vegan

30 min

Lentil and Cashew Biriyani with Coriander Chutney

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

Cals 743 · Prot 24 · Carbs 144 · Fat 13

Vegan

Ingredients

Biriyani

Canned lentils

400 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 15*

1 Piece

Saffron Splash

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

*15 Celery, *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.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3112 / 743
Fats (g)	12.9
of which saturated (g)	2.2
Carbohydrates (g)	144
of which sugars (g)	23.7
Fibers (g)	18.9
Proteins (g)	24.1
Salt (g)	1.4

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

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 mince the garlic. Split the cardamom pods open with the back of a knife.

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.

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). Wash and roughly chop the coriander. Chop the chilli (spicy!) roughly.

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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