Sri Lankan Masala & Eggplant Biryani
with Roasted Nuts & Garlic Dip
Allow the warmth of this hearty dish to wash over you and make your mouth water on the first bite. Nothing is cosier than a biryani with spiced eggplant, roasted veggies and a garlic dip. Tonight’s dinner is sure to be a new favourite.
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
eggplant
1 portion
cauliflower
1
Brown Onion
1 packet
Masala Paste
1 packet
Dried Curry Leaves
1 packet
basmati rice
1 packet
Currants
(May be present Milk, Gluten, Soy. )
1 bag
baby spinach leaves
1 packet
Garlic Dip
(May be present Gluten, Egg, Fish, Milk, Sesame, Soy, Almond, Cashew, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Roasted Peanuts & Cashew Mix
(Contains Peanut, Tree Nuts; )
2 clove
garlic
1 sachet
Sri Lankan spice blend
Not included in your delivery
1
olive oil
1.5 cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Cut cauliflower into small florets. Cut onion into wedges. Finely chop garlic. • Place eggplant, cauliflower and onion 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 saucepan over medium-high heat with a drizzle of olive oil. Cook masala paste, Sri Lankan spice blend, dried curry leaves and garlic, stirring, until fragrant, 1 minute.
• Add basmati rice and currants to the saucepan and stir to coat. • Add the water and a generous pinch of salt, stir to dissolve, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and the water is absorbed, 10 minutes. • Add roasted veggies and the baby spinach leaves and stir to combine. Season to taste.
TIP: The rice will finish cooking in its own steam so don't peek!
• Divide Sri Lankan masala and eggplant biryani between bowls. • Top with garlic dip and roasted peanut & cashew mix to serve. Enjoy!