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Banana Blossom & Broccoli Biryani

Banana Blossom & Broccoli Biryani

with Garlic Dip & Flaked Almonds

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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!

Tags:Plant Based
Allergens:Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

carrot

1 head

broccoli

1

onion

1 tin

banana blossom

1 packet

flaked almonds

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

1 packet

tomato paste

1 packet

basmati rice

(May be presentGluten, Peanuts, Sesame, Milk, Soy, Tree Nuts)

1 packet

masala paste

1 bag

baby spinach leaves

1 packet

garlic dip

(May be presentGluten, Sesame, Milk, Soy, Tree Nuts, Egg, Fish)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3201 kJ
Fat35.5 g
of which saturates10 g
Carbohydrate94.2 g
of which sugars14.8 g
Protein15.8 g
Sodium1047 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Lid
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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!

5

When the rice is done, gently stir through the masala paste, roasted veggies, broccoli, salad leaves and the plant-based butter.

6

Divide the banana blossom and broccoli biryani between bowls. Top with the garlic dip and toasted almonds to serve.