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 dish packs flavour in every bite.
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 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
basmati rice
½ 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
1 packet
Greek-style yoghurt
(Contains Milk;)
Not included in your delivery
olive oil
1.5 cup
warm water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Chop the cauliflower into 2cm florets. Thinly cut the carrot (unpeeled) into half-moons. Thinly slice the brown onion (see ingredients). Finely chop the garlic.
TIP: Cut the veggies to size so they cook in time.
Place the cauliflower, carrot and Mumbai spice blend on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
While the cauliflower is roasting, heat a drizzle of olive oil in a deep, medium 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) and garlic and cook, stirring, until fragrant, 1 minute.
Add the basmati rice and currants (see ingredients) to the pan and stir to coat. Add the water and vegetable stock pot. 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!
While the biryani is cooking, roughly chop the coriander leaves (reserve some for garnish!) and roasted almonds. Thinly slice the long red chilli (if using). When the rice is done, stir through the almond, coriander and roast cauliflower and carrot.
Divide the roast cauliflower biryani between bowls and top with Greek yoghurt. Sprinkle with the chilli and reserved coriander leaves.
