Pumpkin & Veggie Biryani
with Garlic Yoghurt & Tamarind Chutney
- Milk
- Soy
- Almond
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Get ready for a flavour explosion with our veggie packed Biryani. Indian-spiced roast pumpkin takes centre stage while Bengal-spiced 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.
Ingredients
1
carrot
1
brown onion
1
pumpkin
1 sachet
mild North Indian spice blend
(Contains: Milk)
½ packet
Bengal curry paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy.)
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains: Milk)
½ packet
kale
1 packet
Tamarind Chutney
(Contains: Soy)
1 packet
flaked almonds
(Contains: Almond May be present: Milk, Peanuts, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.75 cup
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Grate carrot. • Finely chop brown onion.
• Cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle over mild North Indian spice blend and season with salt and pepper. Toss to coat. • Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
• 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 Bengal curry paste (see ingredients) and cook until fragrant, 1-2 minutes. • Stir in basmati rice, the water and a generous pinch of salt. • Bring to the boil. Cover with a lid 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, don’t peek!
• When pumpkin has 5 minutes remaining, in a small microwave-safe 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.
• Once biryani has finished cooking, stir through kale (see ingredients) until wilted. Season to taste.
• Divide veggie biryani between bowls. • Top with pumpkin. Drizzle over garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty blend of flavours, though some found the curry paste overpowering or bitter. The tamarind chutney was a hit.
- Ease of prep: Quick and easy to prepare, though some found peeling and cutting pumpkin challenging. Long cook time for the rice noted.
- Suggestions: Try butternut pumpkin for better texture. Consider adding protein or crunchy elements for more substance and bite.
- Portions: Generous servings; many found it made enough for three meals or next-day lunches.
- Texture: Some felt the consistency was too soft or watery. Using short-grain rice created a more risotto-like texture.
