Mughlai vegetable biryani with soft-cooked eggs

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Mughlai vegetable biryani with soft-cooked eggs

Mediterranean, Soy-Free, Vegetarian, Gluten-Free, Lean & Clean, Family-Friendly, Diabetes-Friendly, Dairy-Free

2 Servings, 590 Calories/Serving

25–40 Minutes

Seasoned with a plethora of warming spices, this fragrant vegetarian rice is topped with crunchy cashews and soft-boiled eggs for a luxurious finish.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup quick-cooking long-grain brown rice
  • 1 head organic cauliflower
  • 1 organic yellow onion
  • 3 organic carrots
  • Sun Basket biryani spice blend (turmeric - cardamom - coriander - cumin - garam masala - Aleppo chile flakes - nutmeg)
  • 1 cup vegetable broth
  • 2 organic eggs
  • 3 tablespoons roasted cashews
  • 4 or 5 sprigs organic fresh mint
  • ½ cup peas

Nutrition per serving

Calories: 590, Protein: 20g (40% DV), Fiber: 15g (60% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 3.5g, Saturated Fat: 2.5g (13% DV), Cholesterol: 155mg (52% DV), Sodium: 450mg (19% DV), Carbohydrates: 94g (31% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Soak the rice; prepare 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, discarding any leaves or thick stalks, to measure 2 cups [4 cups]; 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 the rice is lightly toasted, 2 to 3 minutes.
Add the carrots, vegetable broth, and ¾ cup [1½ cups] water. Bring to a boil, 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 cooks, 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 for 1 to 3 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel the eggs.
While the eggs cook, prepare the remaining ingredients.

4

Prep the remaining ingredients; finish the biryani

  • Using the bottom of a bowl or cup, lightly crush the cashews for garnish.
  • Cut the eggs in half lengthwise.
  • Strip the mint leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
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.