One-Pot Plant-Based Mince & Veggie Jewelled Biryani

Name: One-Pot Plant-Based Mince & Veggie Jewelled Biryani with Yoghurt & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: olive oil; 1 Silverbeet; 1 packet plant-based mince; 1 packet Soffritto Mix; 1 packet Bengal Curry Paste; 1 sachet Mumbai Spice Blend; 1 packet basmati rice; 1 packet Currants; 1.5 cup boiling water; 1 sachet Vegetable Stock Powder; 1 packet Greek-Style Yoghurt; 1 packet Crushed Peanuts

with Yoghurt & Crushed Peanuts

4.0(3)

Get up to $175 off

Calories

708 kcal

Protein

34g protein

Total

35 minutes

Difficulty

Easy

Veggie

Allergens:

Soy
Milk
Peanuts
Milk
Gluten
Soy
May contain traces of allergens
Wheat
Sesame
Almond
Traces of Brazil Nut
Traces of Cashew
Hazelnut
Macadamia
Pecan
Traces of Pistachio
Traces of Pine Nut
Traces of Walnut

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

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

Energy (kJ)2965 kJ

Calories708 kcal

Fat22.2 g

of which saturates3.6 g

Carbohydrate88.1 g

of which sugars18.8 g

Dietary Fibre10.4 g

Protein34 g

Sodium2116 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Lid

Cooking Steps

PDF

• 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.