Roast Pumpkin Bengali Biryani
with Yoghurt & Coriander
Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with aromatic spices and roasted pumpkin, this dish packs flavour in every bite.
This recipe is under 650kcal per serving.
Unfortunately, this week's tomato was in short supply, so we've replaced it with carrot. Don't worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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
leek
1
carrot
1 clove
garlic
1 bag
peeled pumpkin pieces
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 sachet
vegetable stock powder
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bag
coriander
Not included in your delivery
1
olive oil
1.5 cup
hot water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Thinly slice leek. Cut carrot into bite-sized chunks. Finely chop garlic.
• Place peeled pumpkin pieces and carrot on a lined oven tray. Drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook leek, stirring, until softened, 3-4 minutes. • Add another drizzle of olive oil, Bengal curry paste, garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.
• Add basmati rice to frying pan and stir to coat. Add the hot water (1 1/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder. Stir to dissolve stock, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove 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!
• While the rice is cooking, roughly chop roasted almonds. • When the rice is done, gently stir through almonds, baby spinach leaves and roasted veggies. Season to taste.
• Divide roast pumpkin Bengali biryani between bowls. • Dollop with Greek-style yoghurt. • Tear over coriander to serve. Enjoy!