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.
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 brown onion
2 free range eggs
3 sprigs coriander
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.
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.
Spoon biryani onto plates. Finish with roughly chopped coriander and a dollop of yoghurt.
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