Learn to cook this famous Indian one pot dish made with hard boiled eggs, seasonal veg, rice and aromatic spices. Finished with cashews, coriander and natural yoghurt.

30 Minutes. A colourful one pot vegetarian meal. Gluten free.

Serves 2.


1 cup long grain rice
1 teaspoon turmeric
1 teaspoon garam masala
1/3 teaspoon chilli powder
1 teaspoon ground coriander
1/3 teaspoon ground cinnamon
700ml natural vegetable stock
1 carrot
1 zucchini
1 brown onion
75g beans
2 free range eggs
3 sprigs coriander
70ml yoghurt
1/3 cup cashew nuts

Prepare veg & cook eggs
Peel and grate the carrot. Dice zucchini. Finely dice the onion. Top and tail beans then cut beans into 2cm pieces. Bring a small pot of water to boil. Cook eggs in boiling water for 7 minutes. Remove from heat and run under cold water until cooled. Gently crack against a hard surface then peel.

Make biryani
Heat a large pan with a lid to a medium to high heat. Add a generous drizzle of olive oil with the onion and carrot. Sauté for 2 - 3 minutes. Stir in the rice, zucchini and spices. Pour in the stock and season with salt. Mix well, bring to the boil, then cover and reduce to a simmer for 12 minutes. Next, stir through beans and bury the boiled eggs in the rice. Cook for a further 5 minutes until the rice is tender and liquid has absorbed. Remove from heat and stir through cashew nuts. Allow to rest for 2 – 3 minutes.

To serve
Spoon biryani onto plates. Finish with roughly chopped coriander and a dollop of yoghurt.


The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

January 31, 2017 by Timothy Ryder
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