HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoast Cauliflower Biryani
Roast Cauliflower Biryani

Roast Cauliflower Biryani

with Currants, Almonds & Yoghurt

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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 herbs and roasted cauliflower, this Indian-inspired dish delivers flavour with every bite.

This recipe is under 650kcal per serving.

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcalVeggie
Allergens:Tree NutsMilk

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 portion





brown onion

1 clove


1 packet

basmati rice

1 packet


1 packet

vegetable stock pot

1 bag


1 packet

roasted almonds

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 sachet

Mumbai spice blend

(May be present Gluten)

½ packet

Bengal curry paste


long chilli

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.5 cup

warm water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2581 kJ
Fat18.5 g
of which saturates2.7 g
Carbohydrate93.5 g
of which sugars26.3 g
Protein16.8 g
Sodium1972 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 220°C/200°C fan-forced. • Chop cauliflower into small florets. • Thickly slice carrot into half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic.


• Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend and season with salt and pepper. • Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

TIP: If your oven tray is crowded, divide the veggies between two trays.


• Meanwhile, heat a drizzle of olive oil in a deep frying pan or large saucepan over medium-high heat. • Cook onion, stirring, until softened, 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 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 heat to medium-low. Cook for 10 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam, so don't peek!


• Meanwhile, roughly chop roasted almonds. Roughly chop coriander leaves. • When rice is done, stir through roasted veggies, almonds and 1/2 the coriander.


• Thinly slice long chilli (if using). • Divide roast cauliflower biryani between bowls. Top with a dollop of Greek-style yoghurt. • Sprinkle with chilli and remaining coriander to serve. Enjoy!