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Roasted Broccoli Bengal Biryani

Roasted Broccoli Bengal Biryani

with Currants & Roasted Almonds

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Get ready for this bright, bold and beautiful meal that combines a touch of heat from aromatic spices with the sweetness of currants and the cooling flavours of mint and yoghurt. You'll be surprised at how easy it is to make this restaurant-quality dinner at home!

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkTree Nuts

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 head

broccoli

1 unit

carrot

½ unit

brown onion

1 clove

garlic

½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

(May be present Gluten)

1 packet

basmati rice

1 packet

currants

1 cube

vegetable stock

1 bunch

mint

1 unit

cucumber

1 packet

Greek-style yoghurt

(ContainsMilk)

1 packet

roasted almonds

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

1 unit

long red chilli

Not included in your delivery

olive oil

1.5 cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2161 kJ
Fat8.3 g
of which saturates1 g
Carbohydrate85 g
of which sugars21.5 g
Dietary Fibre0 g
Protein16.6 g
Cholesterol0 mg
Sodium1443 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220ºC/200ºC fan-forced. Chop the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled). Place the broccoli and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20 minutes.

TIP: Spread the veggies across two trays if they can't fit in a single layer!

2

While the veggies are roasting, thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press).

3

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring, until the onion is soft, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients list), garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

4

Add the basmati rice and currants to the pan and stir to coat. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to dissolve the stock, then bring to the boil. Cover and reduce the heat to medium-low. Cook for 10 minutes, then remove the pan from the heat and 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!

5

While the biryani is cooking, pick and roughly chop the mint leaves (reserve some leaves for garnish!). Grate the cucumber (or finely chop if you prefer!). In a small bowl, combine the mint, cucumber and Greek yoghurt. Season to taste with salt and pepper. Roughly chop the roasted almonds. Thinly slice the long red chilli (if using). When the rice is done, stir through the roast broccoli and carrot.

6

Divide the roast broccoli biryani between bowls and top with mint yoghurt and chopped almonds. Sprinkle with the chilli (if using) and reserved mint leaves.

TIP: For the low-calorie option, serve without the almonds and mint yoghurt.