Cauliflower, Green Bean, Chickpea, and Brown Rice Biryani
served with Spinach-Potato Bhajis, Cucumber Raita, and Pickled Mango
Inspiration from India’s culinary traditions weaves through all parts of this meal, from the crunchy bites of spinach, potatoes, and fresh herbs in the chickpea-battered bhajis to the cucumber raita, the pickled mango (our alternative to chutney), and the biryani, which also has roots in Iran, Iraq, and Afghanistan. Our biryani has brown rice as its base and is loaded with masala-roasted cauliflower, chickpeas, green beans, pumpkin seeds, raisins, and coconut all combined with a rich, abundantly spiced sauce.
2-3 and 4-5 Person Box Water, *Dry Chickpea Beans, *Green Beans, *Cauliflower, *Long Grain Brown Rice, *Potato, *Cucumber, *Chickpea Flour (*garbanzo beans), *Mango, *Canola Oil, *Raisins, *Pumpkin Seeds, *White Wine Vinegar, *Coconut Flakes, *Spinach, *Plain Unsweetened Soy Milk (filtered water, whole *soybeans), *White Rice Flour, *Blue Agave, *Fresh Mint, *Fresh Parsley, *Cane Sugar, Sea Salt, *Fresh Cilantro Leaves, *Pure Lemon Juice, *Curry Powder (*coriander, *turmeric, *fenugreek, *cumin, *mustard, *pepper, and *cayenne pepper), *Seasoned Vegetable Base (*vegetables and vegetable juice concentrate (*carrots, *celery, *onion, *tomato), salt, *soy sauce (water, *soybeans, salt, *alcohol), *cane sugar, *maltodextrin, *food starch, yeast extract, *onion powder, *garlic powder, *spice), *Cumin Seeds, *Lemon Zest, *Garam Masala (*coriander, *cinnamon, *fennel, *cumin, *pepper black, *cardamom, *cloves), *Dijon Mustard (*grain vinegar, water, *mustard seed, salt, *spices), *Apple Cider Vinegar, *Ground Cinnamon Ceylon, *Tandoori Masala Seasoning (*paprika, *turmeric, *fenugreek, *mustard, *cumin, *pepper black, *coriander, *ginger, *cayenne pepper), *Garlic Powder, *Ground Turmeric, *Onion Powder, *Ground Coriander Seeds, *Caraway Seeds, *Cayenne Pepper, *Ground Black Pepper *Certified Organic By QAI
Allergens Soy, Tree Nuts (Coconut)
At Simple Feast we take every precaution to ensure that cross contamination of ingredients does not occur in our kitchens. Please be aware that our meals are produced in a kitchen that contains wheat, soy, tree nuts, peanuts and seeds.
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NET WT: 46.39 OZ (2.90 LB) 1.32 kg - 2-3 person box
NET WT: 92.77 OZ (5.80 LB) 2.63 kg - 4-5 person box
Before preparing your meal we recommend reading the instructions thoroughly and gathering the kitchen supplies you will need. We also suggest washing and drying all vegetables and herbs.
- Coarsely chop the mint leaves or leave them whole if they are small. Set aside for serving.
- Trim and discard the root end of the leek and then thinly slice. (Rinse under cold water if it is still dirty and pat dry.) Coarsely chop the spinach and parsley leaves and their tender stems. Put all in a bowl with the potato mixture and the light chickpea batter. Stir well to coat all of the vegetables. Form into round, slightly flattened bhajis (5 for 2-3 people and 10 for 4-5 people). Keep near the stovetop.
- Trim and discard the ends of the green beans and cut into small pieces.
- Heat a frying pan over medium-high heat. Add enough oil to coat (about 1 Tbsp). Pan-roast the green beans and the cauliflower until the beans begin to brown a bit, about 2 minutes. Add the rice and the chickpeas and cook for 2 minutes more. Stir in the biryani (dark yellow) sauce and the pumpkin seed mix.
- Meanwhile, heat another frying pan over medium-high heat for the bhajis. (Or you can wait until the biryani is completed. In which case, do your best to keep it warm.) Add enough oil to coat the pan. Pan-fry the bhajis until golden brown, 2 to 3 minutes per side. Transfer to a plate.
- Sprinkle the mint over the biryani and serve with the bhajis, cucumber raita, and pickled mango on the side.