Roasted Cauliflower Bengal Biryani
with Currants & Yoghurt
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 sweet currants, refreshing herbs and roasted cauliflower, this dish packs flavour in every bite.
This recipe is under 650kcal per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 portion
cauliflower
½
Brown Onion
1
carrot
1 pinch
chilli flakes
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 sachet
vegetable stock powder
1 bag
herbs
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 clove
garlic
Not included in your delivery
1
olive oil
1.5 cup
warm water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Thinly slice onion (see ingredients). Thinly slice carrot into rounds. Finely chop garlic.
• Place cauliflower 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.
• SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. • Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook onion and carrot, stirring, until softened, 5 minutes. • Add another drizzle of olive oil, the Bengal curry paste, garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and currants to the frying pan and stir to coat. Add the warm water and vegetable stock powder, stir to dissolve, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove the 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!
• While the rice is cooking, roughly chop herbs (reserve some for garnish!) and roasted almonds. • When the rice is done, gently stir through baby spinach leaves, herbs, almonds and roasted cauliflower.
• Divide roasted cauliflower Bengal biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with reserved herbs to serve. Enjoy!