Indian Eggplant & Green Bean Biryani
with Greek Yoghurt & Mint
A veggie-fied biryani sounds like just the thing to finish off the day and there’s no veggie around that can beat roasted eggplant. Don’t tell the other biryani’s out there, but this one is our new favourite!
This recipe is under 650kcal per serving.
We've replaced the green beans in this recipe with courgette due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1
eggplant
1
courgette
2 clove
garlic
1 sachet
Mild North Indian Spice Blend
½ packet
Mild Curry Paste
(Contains Milk, Almond; May be present Soy, Fish, Sesame, Egg, Gluten. )
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
mint
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut eggplant into halves lengthways, then deeply score the flesh to make a criss-cross pattern. • Slice courgette into half moons. Finely chop garlic.
• In a medium bowl, combine mild North Indian spice blend and a generous drizzle of olive oil. Add eggplant to the bowl and rub with spice mixture. • Place eggplant on a lined oven tray. Drizzle with more olive oil and toss to coat. • Roast until tender, 20-25 minutes.
• In a large saucepan (or deep frying pan), heat a drizzle of olive oil over medium-high heat. Add courgette and cook until tender, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return the pan to medium-high heat with a drizzle of olive oil. Add mild curry paste (see ingredients), Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add basmati rice to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 10 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• When the rice is cooked, add baby spinach leaves and return courgette to the pan, then stir until spinach is just wilted. Season to taste.
• Divide courgette biryani between bowls. • Top with Indian eggplant. • Dollop with Greek-style yoghurt. Tear over mint to garnish. Enjoy!