Haloumi Bengali Biryani
with Roasted Almonds & Garlic Yoghurt
- Almond
- Milk
Allow the warmth of this hearty dish to wash over you and make your mouth water on the first bite. Nothing is cosier than a Bengali biryani with haloumi, roast veggies and a garlic-infused yoghurt. Tonight’s dinner is sure to be a new favourite.
Ingredients
1
carrot
1
Brown Onion
3 clove
garlic
1 packet
basmati rice
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
roasted almonds
(Contains: Almond; )
1 bag
coriander
1 packet
Bengal Curry Paste
2 sachet
Mumbai Spice Blend
1 packet
haloumi/grill cheese
(Contains: Milk; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
1
olive oil
1.5 cup
water
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut carrot into bite-sized chunks. Cut onion into thin wedges. Finely chop garlic. • Place carrot and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil and 1/2 the garlic over medium-high heat. Cook until fragrant, 1 minute. • Transfer garlic oil to a small bowl. Add Greek yoghurt and stir to combine. Season to taste.
• SPICY! The curry paste is spicy. Use less depending on your taste. • While the veggies are roasting, heat a medium saucepan over medium-high heat with a drizzle of olive oil. Cook Bengal curry paste, Mumbai spice blend and remaining garlic until fragrant, 1 minute.
• Add basmati rice to the saucepan and stir to coat. Add the water, vegetable stock powder and a pinch of salt. Stir, then bring to the boil. • Cover with a lid and reduce the heat to 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!
• When the rice has 10 minutes remaining, cut haloumi into 1cm slices. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook haloumi, until golden brown, 1-2 minutes each side. Transfer to a plate, cover to keep warm and set aside.
• When the rice is done, add baby spinach leaves and a drizzle of white wine vinegar to the biryani and stir until the leaves are just wilted. • Gently stir through roasted veggies. Season to taste.
• Roughly chop roasted almonds. • Divide Mumbai biryani between bowls and top with haloumi and garlic yoghurt. • Sprinkle over almonds and tear over coriander to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers praised the delicious flavours, with some finding it a bit sweet and rich.
- Ease of prep: Many enjoyed making this dish, though some had trouble with the rice cooking time and instructions.
- Suggestions: Consider adjusting rice cooking time and liquid ratio; some found the haloumi quite salty.
