Biryani with Chickpeas, Cashews, Cauliflower and Jalapeño-Mint Chutney
- Time
- 40 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 cupbasmati rice
- ½ cupcashews, roasted unsalted
- 1 medium headcauliflower
- 20 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 small pkgfresh mint
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1jalapeño pepper
- 1lime
- 1 mediumyellow onion
- brown sugar
- cinnamon, ground
- coriander, ground
- cumin, ground
- extra virgin olive oil
- salt
- turmeric, ground
Cookware
- can opener
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- large pot
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 644
- Protein
- 22g
- Carbs
- 94g
- Fat
- 23g
- Fiber
- 14g
- Sodium
- 383mg
Method
Log in needed to view all details.