Golden Bengali Roast Pumpkin Biryani
with Yoghurt & Flaked Almonds
This biryani is packed full of flavours and colours, with trimmed 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Bengal Curry Paste
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat.)
1 packet
Currants
(May be present: Gluten, Soy, Wheat, Milk.)
1 sachet
Vegetable Stock Pot
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Soy, Milk, Brazil nut, Cashew, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1
Pumpkin
1 packet
Baby Spinach Leaves
1 packet
Greek-Style Yoghurt
(Contains: Milk;)
1 sachet
Mumbai Spice Blend
1 packet
Trimmed Green Beans
1
Capsicum
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop garlic. • Cut pumpkin into bite-sized chunks. TIP: Peel the pumpkin if you prefer and scrape out the seeds, if necessary!
• 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.
• 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.
TIP: If you ordered trimmed green beans, no need to prep — save the whole ones for another meal!
• 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!
• 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.
• Divide golden Bengali biryani between bowls. • Top with roasted pumpkin. • Dollop with Greek-style yoghurt. Garnish with flaked almonds to serve. Enjoy!
