Golden Bengali Roast Pumpkin Biryani
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Golden Bengali Roast Pumpkin Biryani

Golden Bengali Roast Pumpkin Biryani

with Yoghurt & Flaked Almonds

This biryani is packed full of flavours and colours, with green beans, currants and roasted pumpkin all contributing to the rainbow! Like a hug in a bowl, this warming dish is the perfect comforting meal.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
•Veggie
•Climate Superstar
Allergens:
Milk
•Almond

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

green beans

2 clove

garlic

1

pumpkin

½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

(May be present: Wheat, Gluten, Soy. )

1 packet

currants

(May be present: Gluten, Wheat, Milk, Soy. )

1 packet

baby spinach leaves

1 packet

Greek-style yoghurt

(Contains Milk;)

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

olive oil

1.75 cup

water

¼ tsp

salt

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Nutritional Values

Energy (kJ)2518 kJ
Calories602 kcal
Fat14 g
of which saturates2.7 g
Carbohydrate99.2 g
of which sugars29.5 g
Dietary Fibre19.1 g
Protein17.7 g
Sodium1637 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper
•Baking Tray
•Large Pan
•Lid

Cooking Steps

1
1

• Preheat oven to 220°C/200°C fan-forced. • Trim green beans and slice into thirds. • Finely chop garlic. • Cut pumpkin into bite-sized chunks.

TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!

2
2

• Place pumpkin 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.

3
3

• While the pumpkin is roasting, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook green beans, stirring, until softened, 4-5 minutes. Transfer to a plate. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Return saucepan to medium-high heat with a drizzle of olive oil. Add Bengal curry paste (see ingredients), Mumbai spice blend and garlic and cook until fragrant, 1 minute.

4
4

• Add basmati rice and currants to the pan and stir to coat. • Add the water and salt. Stir, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and water is absorbed, 15 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!

5
5

• When the rice is done, add baby spinach leaves and green beans to the pilaf and stir until leaves are just wilted. • Season to taste with salt and pepper.

6
6

• Divide golden Bengali biryani between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!