In order to bring you the best organic produce, some ingredients may differ from those depicted.
Print instructions
Mughlai vegetable biryani with brown rice and soft-cooked eggs
Gluten-Free Friendly, Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, Vegetarian, Spicy, No Added Sugar, <600 Calories
2 Servings, 580 Calories/Serving
25–40 Minutes
Indian biryani is one magical meal. From the golden turmeric and warm cardamom to the rich garam masala, this fragrant dish boasts layer upon layer of flavor.
In your bag
- ¾ cup quick-cooking long-grain brown rice
- 1 head organic cauliflower
- 1 organic yellow onion
- 3 organic carrots
- Sunbasket biryani spice blend (turmeric - cardamom - coriander - cumin - garam masala - Aleppo chile flakes - nutmeg) [1 chile]
- 1 cup vegetable broth
- 2 organic eggs
- 3 tablespoons dry-roasted cashews
- 4 or 5 sprigs organic fresh mint
- ½ cup organic peas
Nutrition per serving
Calories 580, Total Fat 16g (21% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 155mg (52% DV), Sodium 430mg (19% DV), Total Carb. 94g (34% DV), Fiber 13g (46% DV), Total Sugars 15g (Incl. 0g Added Sugars, 0% DV), Protein 19g
Contains:
Eggs, Tree Nuts (cashew)
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Soak the rice; prep the vegetables
- In a medium bowl, combine the rice and enough water to cover by 1 inch; set aside.
- Cut enough cauliflower into 1-inch florets to measure 2 cups [4 cups], discarding any leaves or thick stalks; save the remaining cauliflower for another use.
- Peel and coarsely chop enough onion to measure ¾ cup [1½ cups].
- Scrub or peel the carrots and trim the ends; cut the carrots in half lengthwise, then crosswise into ¼-inch-thick half-moons.
2
Cook the biryani
- Drain and rinse the rice.
In a medium [large] sauce pot over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the cauliflower, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the biryani spice blend and cook until fragrant, about 1 minute. Add the rice and cook, stirring occasionally, until lightly toasted, 2 to 3 minutes.
Add the carrots, vegetable broth, and ¾ cup [1½ cups] water and bring to a boil, then reduce to a simmer. Cover and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the heat, fluff with a fork, and season to taste with salt and pepper. Cover and keep warm. While the biryani is cooking, prepare the eggs.
3
Cook the eggs
Bring a small sauce pot of water to a boil and fill a medium bowl with ice water. Carefully lower the eggs into the boiling water and cook for exactly 6 minutes for soft-cooked (for firmer yolks, cook 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs. While the eggs are cooking, prepare the cashews and mint.
4
Prep the remaining ingredients; finish the biryani
- Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
- Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
- Cut the eggs in half lengthwise.
To the pot with the biryani, gently stir in the peas. Remove from the heat and stir in half the mint. Season to taste with salt and pepper.
Serve
Transfer the biryani to individual bowls and top with the eggs. Garnish with the cashews and remaining mint and serve.
Kids Can!
- Soak and drain the rice.
- Measure the cauliflower and onion.
- Peel the eggs.
- Crush the cashews.
- Strip the mint leaves.