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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
1 leaves
curry leaves
½ packet
currants
(May be present: Gluten, Wheat, Milk, Soy.)
1 packet
basmati rice
(May be present: Gluten, Wheat, 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, Soy, Peanuts, Sesame, 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
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Pick curry leaves.
• 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!
• 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
• 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.
• Once biryani has finished cooking, stir through baby spinach leaves, until wilted. Season to taste.
• Divide veggie biryani between bowls. • Top with Mumbai pumpkin, garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!
