Indian Haloumi & Veggie Biryani
with Slivered Almonds & Coriander
Forget what you think you know about biryani - this veggie version, using haloumi instead of lamb, just goes to show that rules are made to be broken! it's sweet, spicy, satisfying and just the thing to make you smile.
We’ve replaced the currants in this recipe with coriander due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 sachet
Mild North Indian Spice Blend
1 sachet
Vegetable Stock Powder
1
Red Onion
1 packet
Bengal Curry Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Baby Spinach Leaves
1 packet
Halloumi
(Contains: Milk; )
1 packet
Basmati Rice
1 sachet
Mumbai Spice Blend
1
Carrot
2
Garlic
1
Cauliflower
1 packet
Currants
(May be present: Gluten, Milk, Soy, Wheat)
1 packet
Slivered Almonds
(Contains: Almond; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice carrot into rounds. Cut cauliflower into small florets. • Finely chop garlic. Thinly slice onion (see ingredients).
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until softened, 2-3 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add Bengal curry paste, Mumbai spice blend and garlic and cook until fragrant, 1 minute.
• Add jasmine rice to the pan and stir to coat. • Add the water and vegetable stock powder. Stir, then bring to the boil. • Cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, cut haloumi into 2cm cubes. • In a medium bowl, combine mild North Indian spice blend and a drizzle of olive oil. Add haloumi and toss to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook haloumi, tossing, until browned, 3-4 minutes. Season to taste, then transfer to a plate. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook carrot and cauliflower, tossing, until tender, 5-6 minutes. Set aside.
• When the rice is done, add baby leaves and veggies to the biryani and stir until leaves are just wilted. • Gently stir through the spiced haloumi. Season to taste.
• Divide Indian-spiced haloumi and veggie biryani between bowls. • Dollop with Greek-style yoghurt. Garnish with slivered almonds and tear over coriander leaves to serve. Enjoy!
