Sugar snap, chickpea & cauli rice biryani  by Mindful Chef | Mealz

Sugar snap, chickpea & cauli rice biryani

2 Servings

5 min Prep, 25 min Cook


Contains Celery and more


A lighter take on a traditional Indian biryani, using cauliflower rice lightly fried with fragrant curry leaves and cardamom seeds, and served with crisp sugar snap peas, aubergine, red pepper and a sprinkling of toasted cashews.

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Cooking Stages

    • Boil a kettle. Dissolve the stock cube in a jug of 200ml boiling water.

    • Cut the aubergine into 2cm pieces. Finely slice the red pepper and trim the sugar snap peas. Remove the cardamom seeds from the pods, lightly bruise the seeds with a rolling pin (or use a pestle and mortar) and discard the green shells.

    • In a large pan, heat 1 tbsp oil on a medium heat and add the cardamom seeds, curry leaves and curry powder for 1 min.

    • Then add the aubergine and and cook for 5 mins, then add the red pepper and sugar snap peas and cook for a further 3 mins.

    • Drain the chickpeas. Add the chickpeas, cauli rice and vegetable stock to the pan and cook for a further 8-10 mins or until the liquid has been absorbed. Season with black pepper.

    • Meanwhile, heat a small frying pan on a medium-high heat and dry fry the cashew nuts for 3-5 mins until toasted.

    • Serve the vegetable biryani in two warm bowls and top with the toasted cashew nuts.

Nutrition Facts

Serving Size 0 g

Amount Per Serving
Calories 431 cals22%
% Daily Value*
Kilojoules 5839 kJ22%
Fat 21 g32%
Sodium 0 mg0%
Carbohydrate 52 g17%
Protein 21 g42%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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