Indian Haloumi & Veggie Biryani
with Roasted Cashews & Currants
Forget what you think you know about biryani - this veggie version, using haloumi instead of lamb, just goes to show that rules are made to be broken! It's sweet, spicy, satisfying and just the thing to make you smile.
The quantities provided above are averages only.
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
carrot
½ bag
baby broccoli
2 clove
garlic
½
Onion
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 packet
haloumi/grill cheese
(Contains Milk; )
1 sachet
Mild North Indian Spice Blend
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
Not included in your delivery
olive oil
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds. Halve any thicker stalks of baby broccoli (see ingredients) and cut into thirds. • Finely chop garlic. Thinly slice onion (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 2-3 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add the basmati rice and currants 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 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!
• Meanwhile, cut haloumi into 2cm cubes. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add haloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and baby broccoli, tossing, until tender, 5-6 minutes.
• When the rice is done, add baby spinach leaves and veggies to the biryani and stir until the spinach is just wilted. • Gently stir through the spiced haloumi. Season to taste.
• Divide Indian-spiced haloumi and veggie biryani between bowls. • Dollop with Greek-style yoghurt. Garnish with crushed roasted cashews to serve. Enjoy!