The best part about this recipe is that you can pack a little bit of each ingredient onto your fork and enjoy all of the flavours in one hit! Start by adding some of our go-to basmati rice as the foundation, some colourful cucumber salsa to follow, then pop on top some Mumbai-spiced popcorn haloumi to complete the stack. Now all that is left is for you to devour it before we do!
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.
1 packet
garlic paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1
tomato
1
cucumber
1 bag
mixed salad leaves
1 packet
haloumi
(Contains Milk;)
½ packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
ginger paste
1 tin
coconut milk
1 packet
Tamarind Chutney
(Contains Soy;)
1 sachet
Mumbai spice blend
1
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
1 drizzle
white wine vinegar
• In a medium saucepan, heat the butter with a dash of olive oil over medium heat. • Cook garlic paste until fragrant, 1-2 minutes. Add basmati rice, the water and a generous pinch of salt, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, roughly chop tomato and cucumber. • Cut haloumi into bite-sized pieces.
• In a medium bowl, combine tomato, cucumber, mixed salad leaves and a drizzle of white wine vinegar and olive oil. Season with a pinch of salt and pepper. • In another medium bowl, combine haloumi and cornflour (see ingredients).
• When rice has 10 minutes remaining, in a large frying pan, heat enough olive oil to cover the base over medium-high heat. • When oil is hot, shake excess cornflour off and cook haloumi, tossing, until golden brown, 2-4 minutes. • Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook Mumbai spice blend and ginger paste, stirring, until fragrant, 1 minute. • Stir in coconut milk and simmer until slightly reduced, 1-2 minutes. • Add cooked haloumi and toss to coat. Season to taste.
• Divide garlic rice between bowls. • Top with popcorn haloumi and spoon over Mumbai sauce. • Serve with tamarind chutney and cucumber salad. Enjoy!