Bengali Veggie Biryani & Roasted Pumpkin
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Bengali Veggie Biryani & Roasted Pumpkin

Bengali Veggie Biryani & Roasted Pumpkin

with Garlic Yoghurt & Tamarind Chutney

Get ready for a flavour explosion with our veggie packed Biryani. Bengal-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:
Under 650kcal
Veggie
Climate Superstar
Allergens:
Milk
Soy
Almond

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

brown onion

1 sprig

curry leaves

½ packet

Bengal curry paste

1 packet

jasmine rice

1

pumpkin

1 packet

garlic paste

1 packet

Greek-style yoghurt

(Contains Milk;)

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. )

Not included in your delivery

olive oil

1.5 cup

water

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Nutritional Values

Energy (kJ)2579 kJ
Fat10.9 g
of which saturates2 g
Carbohydrate109.6 g
of which sugars39.5 g
Protein17.5 g
Sodium1643 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Lid
Baking Paper
Baking Tray

Instructions

1
1

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

2
2

• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and onion and cook, stirring, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Stir in jasmine rice, the water and a generous pinch of salt. • Bring to the boil. Cover and reduce heat to medium-low. Cook for 14 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, don't peek!

3
3

• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper, 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 Bengali veggie biryani between bowls. • Top with roasted pumpkin. Drizzle over garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!