Mumbai Pumpkin & Veggie Biryani
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Mumbai Pumpkin & Veggie Biryani

Mumbai Pumpkin & Veggie Biryani

with Garlic Yoghurt & Tamarind Chutney

Get ready for a flavour explosion with our veggie packed Biryani. Mumbai-spiced pumpkin takes centre stage while Bengal currant rice is the supporting act. Top it all off with a generous drizzle of creamy yoghurt and our sweet tamarind chutney.

This recipe is under 650kcal per serving.

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

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 leaves

curry leaves

½ packet

currants

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

1 packet

basmati rice

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

1

pumpkin

1 packet

garlic paste

1 bag

baby spinach leaves

1 packet

Tamarind Chutney

(Contains Soy;)

1 packet

flaked almonds

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

½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.75 cup

water

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Nutritional Values

Energy (kJ)2688 kJ
Fat11.5 g
of which saturates2.1 g
Carbohydrate114.5 g
of which sugars42.7 g
Protein17.4 g
Sodium2177 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Baking Tray
Baking Paper

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Pick curry leaves.

2
2

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and cook, stirring, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, stirring, until fragrant, 1-2 minutes. • Stir in currants (see ingredients), basmati rice, the water and a generous pinch of salt. • Bring to the boil. Cover and reduce heat to medium-low. Cook for 12 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.

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

3
3

• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over Mumbai spice blend and toss to coat. • Roast until tender, 25-30 minutes.

TIP: Peel the pumpkin if you prefer

4
4

• When pumpkin has 5 minutes remaining, in a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.

5
5

• Once biryani has finished cooking, stir through baby spinach leaves, until wilted. Season to taste.

6
6

• Divide veggie biryani between bowls. • Top with Mumbai pumpkin, garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!