Banana Blossom & Broccoli Biryani
with Garlic Dip & Flaked Almonds
- Almond
- Gluten
- Eggs
- Fish
- Milk
- Sesame
- Soy
- May contain traces of allergens
- Almond
Curry on rice is all well and good, but when the rice itself is cooked with masala paste and infused it all its wonderful flavours? Now that’s magical. Packed with our favourite veggie delights; banana blossom and broccoli, then finished with a punchy garlic dip, this dish packs 'wow-factor' into every bite. *Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!*
Ingredients
1
carrot
1 head
broccoli
1
onion
1 tin
Banana Blossom
1 packet
flaked almonds
(Contains: Almond; )
1 packet
tomato paste
1 packet
basmati rice
1 packet
Masala Paste
1 bag
baby spinach leaves
1 packet
Garlic Dip
(May be present: Gluten, Eggs, Fish, Milk, Sesame, Soy, Almond)
2 clove
garlic
1 sachet
Mumbai Spice Blend
Not included in your delivery
olive oil
1.5 cup
warm water
30 g
plant-based butter
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220ºC/200ºC fan-forced. Cut the carrot into bite-sized chunks. Cut the broccoli into small florets, then roughly chop the stalk. Slice the onion into wedges. Finely chop the garlic. Drain and rinse the banana blossom, then cut into bite-sized chunks. Heat a large saucepan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
Place the carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
While the veggies are roasting, return the saucepan to a medium-high heat with a drizzle of olive oil. Cook the broccoli, tossing, until tender, 6-7 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. Cook the garlic, Mumbai spice blend and tomato paste, stirring, until fragrant, 1 minute. Add the banana blossom and basmati rice and stir to coat.
Add the warm water, stir to combine, then bring to the boil. Cover with a lid and reduce the heat to medium-low. Simmer 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!
When the rice is done, gently stir through the masala paste, roasted veggies, broccoli, salad leaves and the plant-based butter.
Divide the banana blossom and broccoli biryani between bowls. Top with the garlic dip and toasted almonds to serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's flavours, though some found the masala paste too strong; consider adjusting spice levels to taste.
- Ease of prep: Rice cooking method needed adjustment for some; consider adding more water and cooking longer if rice remains crunchy.
- Suggestions: Try substituting cauliflower for broccoli; add more fresh vegetables or protein like tofu for a heartier meal.
- Next-day meals: Generous portions provided leftovers for many; some found it made an excellent lunch the following day.
- Banana blossom: Mixed reactions to this ingredient; some loved the novelty, while others found it bitter or preferred traditional alternatives.
