Roast Cauliflower Biryani
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Roast Cauliflower Biryani

Roast Cauliflower Biryani

with Currants, Almonds & Yoghurt

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:
Calorie Smart
Veggie
Climate Superstar
Allergens:
Almond
Milk

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 portion

Cauliflower

1

Carrot

½

Brown Onion

1 clove

Garlic

1 sachet

Mumbai Spice Blend

½ packet

Bengal Curry Paste

1 packet

Basmati Rice

1 packet

Currants

1 packet

vegetable stock pot

1 packet

roasted almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut. )

1 packet

coriander

½

Long Chilli (Optional)

1 packet

Greek-style yoghurt

(Contains Milk;)

Not included in your delivery

olive oil

1.5 cup

water

sideBannerName

Nutritional Values

Energy (kJ)2509 kJ
Calories600 kcal
Fat18.5 g
of which saturates2.7 g
Carbohydrate90.2 g
of which sugars24.5 g
Dietary Fibre18.9 g
Protein16.5 g
Sodium1950 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Pan
Lid

Instructions

1
1

• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower into small florets. • Thickly slice carrot into half-moons. • Thinly slice brown onion (see ingredients). • Finely chop garlic.

2
2

• 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.

3
3

• Meanwhile, heat a drizzle of olive oil in a large saucepan over medium-high heat. • Cook onion, stirring, until slightly softened, 4-5 minutes. • Add another drizzle of olive oil, Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.

4
4

• Add basmati rice and currants, stirring to coat. • Add the water and vegetable stock pot, then 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!

5
5

• Meanwhile, roughly chop roasted almonds. Roughly chop coriander. • When rice is done, stir through roasted veggies and almonds.

6
6

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