Roast Cauliflower Biryani
with Currants & Roasted Almonds
Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with sweet currants, fresh coriander and roasted cauliflower, this Indian-inspired dish delivers flavour with every bite.
This recipe is under 650kcal per serving.
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 portion
cauliflower
1
carrot
½
brown onion
1 clove
garlic
1 packet
basmati rice
1 packet
currants
1 packet
vegetable stock pot
1 bag
coriander
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )
½
long red chilli (optional)
1 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
1
olive oil
1.5 cup
warm water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Chop the cauliflower into small florets. Thickly slice the carrot into half-moons. Thinly slice the brown onion (see ingredients). Finely chop the garlic.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with the Mumbai spice blend and season with salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
While the veggies are roasting, heat a drizzle of olive oil in a deep frying pan or large saucepan over a medium-high heat. Cook the onion, stirring, until soft, 4-5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.
Add the basmati rice and currants, stirring to coat. Add the warm water (1 1/2 cups for 2 people / 3 cups for 4 people) and vegetable stock pot, then bring to the boil. Cover and reduce the heat to medium-low. Cook for 10 minutes, then remove pan from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the biryani is cooking, roughly chop the coriander and roasted almonds. When the rice is done, stir through the almonds, roasted veggies and 1/2 the coriander.
Thinly slice the long red chilli (if using). Divide the roast cauliflower biryani between bowls. Top with the Greek-style yoghurt. Sprinkle with the chilli and remaining coriander to serve.
