Indian Biryani
with lentils / raisins / fried egg

Name: Indian Biryani
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 tsp Curry powder, mild; 1 tsp Garam masala; 1/2 tsp Turmeric, ground (opt); 1/2 tsp Salt; 1/4 tsp Chili powder; 1/4 tsp Cumin; 1/2 Onions, medium, chopped; 1/2 tsp Ginger, fresh, grated; 1 Limes, wedges; 1 Tbsp Cilantro, leaves torn; 1 cup Peas, frozen or canned; 12 oz Cauliflower florets, frozen; 1 Tbsp + 1 Tbsp Oil, cooking; 1 1/2 Tbsp Indian spice mix (ingredients listed separately); ~3 cups Cooked basmati rice (leftover from Tuesday); 2 cups Lentils, cooked (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions); 2 Tbsp Soy sauce, low-sodium; 1/3 cup Raisins, golden; 4 Eggs; for serving Hot sauce

Active: 25 Total: 30

Original GF Paleo Vegetarian

Biryani is a classic Indian rice dish that is flavored with spices and vegetables. Our version includes raisins for a unique hint of sweetness and is topped with a fried egg. A variation of this meal was last featured in 2017.

Dependency

Teriyaki Tofu

Ingredients

Metric

Servings:

Indian Spice Mix:

Curry powder, mild - 2 tsp
Garam masala - 1 tsp
Turmeric, ground (opt) - 1/2 tsp
Salt - 1/2 tsp
Chili powder - 1/4 tsp
Cumin - 1/4 tsp

Indian Biryani:

Onions, medium - 1/2 , chopped
Ginger, fresh - 1/2 tsp , grated
Limes - 1 , wedges
Cilantro - 1 Tbsp , leaves torn
Peas, frozen or canned - 1 cup
Cauliflower florets, frozen - 12 oz
Oil, cooking - 1 Tbsp + 1 Tbsp
Indian spice mix (ingredients listed separately) - 1 1/2 Tbsp
Cooked basmati rice (leftover from Tuesday) - ~3 cups
Lentils, cooked - 2 cups (use pre-cooked lentils or if cooking from dried, use half the amount of dried and prepare according to package directions)
Soy sauce, low-sodium - 2 Tbsp
Raisins, golden - 1/3 cup
Eggs - 4
Hot sauce - for serving

Prep

Make Indian spice mix - Combine curry powder, garam masala, turmeric, salt, chili powder, and cumin. (Can be done up to 5 days ahead)
Onions / Ginger - Prep as directed and combine. (Can be done up to 5 days ahead)
Limes / Cilantro - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Peas / Cauliflower - Defrost briefly in the microwave.

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Make

Heat a wok or saute pan over medium-high heat. Add first part of oil and then onions and ginger. Saute until onions are soft, 3 to 4 minutes. Add spice mix and saute for 1 minute more. Add rice, peas, cauliflower, lentils, and soy sauce and continue cooking until vegetables are heated through and all ingredients are combined.
Stir raisins into rice. Squeeze lime juice over top and set aside, covered to keep warm.
Heat second part of cooking oil in a nonstick pan. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides). Season eggs with some salt and pepper.
Divide rice between serving plates and top with fried eggs. Serve with cilantro on top, extra lime wedges on the side, and hot sauce, if you'd like. Enjoy!

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