One-Pot Plant-Based Mince & Veggie Jewelled Biryani
with Yoghurt & Crushed Peanuts
Spice up dinnertime with this fragrant one-pot wonder! Packed with tender plant-based mince, vibrant veggies, and aromatic spices, this dish is a feast for the senses. Topped with creamy yoghurt and bursting with sweet currants, every bite is a perfect balance of flavours. Easy to make and even easier to love—get ready for biryani night done right!
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
Silverbeet
1 packet
plant-based mince
(Contains: Soy; )
1 packet
Soffritto Mix
1 packet
Bengal Curry Paste
1 sachet
Mumbai Spice Blend
1 packet
basmati rice
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 sachet
Vegetable Stock Powder
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Wheat, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Boil the kettle. • Roughly chop silverbeet.
• Heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. • Add soffritto mix, and cook, stirring, until softened, 4-5 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. Add Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and currants to the frying pan and stir to coat. Add the boiling water and vegetable stock powder, stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and stir through silverbeet. Keep covered until rice is tender and water is absorbed, 10 minutes. • Season with a pinch of salt.
• Divide one-pot Indian plant-based mince & veggie biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with crushed peanuts. Enjoy!
