Carrot, Chickpea & Cashew Biriyani

Carrot, Chickpea & Cashew Biriyani

  • Vegetarian
This vegetarian-friendly recipe is deliciously simple and ready in 30 minutes so perfect for a weeknight dinner.

  • 20 Mins

    Cooking Time

  • easy

    Difficulty

  • 10 Mins

    Prep Time

  • 4 People

    Serves

  • 1 tablespoon oil
  • 2 large carrots, quartered lengthways, roughly chopped
  • 180 g packet Continental Indian Rice - Family Pack
  • 1 2/3 cups (415mL) hot water
  • 400 g canned chickpeas, rinsed and drained
  • 150 g green beans, cut into thirds
  • 1/2 cup roasted salted cashews
  • 1/3 cup Greek Style Natural Yogurt
  • 1/4 cup chopped fresh mint leaves

  1. Heat oil in a large deep frying pan. Add carrot and cook, stirring occasionally, for 3 minutes until golden.

  2. Stir in rice packet contents, water, chickpeas and beans. Bring to the boil. Cover, reduce heat and simmer, stirring occasionally, for 10 minutes or until water is absorbed and rice is cooked. Remove from heat. Stir in cashews, cover and stand for 2 minutes.

  3. Divide rice among bowls. Top with yoghurt and mint. Serve.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 404.9 kcal
Protein (g) 13.13 g
Sugar (g) 12.28 g
Fat (g) 18.97 g
Fibre (g) 9.94 g

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