Roasted Pumpkin Bengali 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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and 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 bag
peeled pumpkin pieces
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
coriander
1 packet
roasted almonds
(Contains Almond; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 bag
baby spinach leaves
1 clove
garlic
1 packet
Bengal Curry Paste
1 sachet
Mild North Indian Spice Blend
1 packet
Greek-Style Yoghurt
(Contains Milk; )
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. • Thinly slice onion (see ingredients). Thinly slice carrot into rounds. Finely chop garlic.
• Place peeled pumpkin pieces on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 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 (or foil) 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 coriander (reserve some for garnish!) and roasted almonds. • When the rice is done, gently stir through baby spinach leaves, coriander, almonds and roasted pumpkin.
• Divide roast pumpkin Bengali biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with reserved coriander to serve. Enjoy!