Pumpkin & Veggie Biryani
with Garlic Yoghurt & Tamarind Chutney
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.
The quantities provided above are averages only.
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.
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, Peanut, Sesame, Soy, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut.)
Not included in your delivery
olive oil
1.75 cup
water
Nutritional Values
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!