This is so delicious to eat straight on its own 🙈 or with crackers, veggies or add in smoothies.
If you add salt instead of vanilla like I did here you can even add it to your Alfredo pasta sauce.
All you need are two ingredients – raw cashews and water.
- 6 Eggs hard boiled, peeled and halved
- 1 1/2 cup Basmati rice soaked and drained
- 2 tbsp oil
- 1 inch Cinnamon
- 2 Green cardamoms
- 3 Cloves
- 2 Onion medium, sliced
- 1 tsp Ginger paste
- 2 Tomatoes medium, chopped
- 2 tbsp Fresh coriander leaves chopped
- Fresh mint leaves torn a few
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1/2 cup Coconut milk
- 1 tsp Ghee
- Salt to taste
Heat the oil in a deep pan. Add the cinnamon, cardamoms and cloves and sauté for one minute. Add the onions and sauté till soft. Add the ginger paste and garlic paste and sauté till fragrant.Add the tomatoes and sauté for two minutes. Add the coriander leaves and mint leaves and continue to sauté for two minutes longer. Add the chilli powder, turmeric powder and sauté for a few seconds. Add the coconut milk, two-and-a-half cups of water and salt. When the water comes to a boil, add the rice and ghee and mix well. Cover and cook over high heat for five minutes. Lower heat and continue to cook for ten minutes, or till the rice is done and all the moisture has been absorbed. Transfer the biryani to a platter, garnish with boiled eggs and serve hot.