Roast Cauliflower & Chicken Bengali Biryani
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Roast Cauliflower & Chicken Bengali Biryani

Roast Cauliflower & Chicken Bengali Biryani

with Currants & Yoghurt

Curry on rice is all well and good, but when the rice itself is cooked with the curry paste? Now that’s magical. Studded with sweet currants, chicken and roasted cauliflower, this dish packs flavour in every bite.

Tags:
Climate Superstar
Allergens:
cashews
Milk

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 Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

½

Onion

1

carrot

1 clove

garlic

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

pinch

chilli flakes

1 packet

jasmine rice

(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )

1 packet

Currants

1 sachet

vegetable stock powder

1 packet

coriander

1 packet

Crushed Roasted Cashews

(Contains cashews; )

1 packet

baby leaves

1 packet

Greek-Style Yoghurt

(Contains Milk; )

1 packet

chicken breast

Not included in your delivery

olive oil

1.5 cup

warm water

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Nutrition Values

Energy (kJ)3425 kJ
Fat21.1 g
of which saturates5.6 g
Carbohydrate102.1 g
of which sugars20.7 g
Protein56.6 g
Sodium1208 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

Baking Paper
Baking Tray
Large Frying Pan
Lid

Instructions

1
1

• Preheat oven to 220°C/200°C fan-forced. • Cut cauliflower into small florets. Thinly slice onion (see ingredients). Thinly slice carrot into rounds. Finely chop garlic. • Cut chicken breast into 2cm chunks.

2
2

• Place cauliflower on a lined oven tray. • Drizzle with olive oil and season with salt and pepper. Toss to coat, spread out evenly, then roast until tender and brown around the edges, 20-25 minutes.

3
3

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken, onion and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • SPICY! This is a mild curry paste, but use less if you're sensitive to heat! Add another drizzle of olive oil, the Bengal curry paste, garlic, Mumbai spice blend and a pinch of chilli flakes (if using) and cook, stirring, until fragrant, 1 minute.

4
4

• Add jasmine rice and currants to the frying pan and stir to coat. Add the warm water (11/2 cups for 2 people / 3 cups for 4 people) and vegetable stock powder, stir to dissolve, then bring to the boil. • Cover with a lid and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and keep covered until rice is tender and water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

5
5

• While the rice is cooking, roughly chop coriander (reserve some for garnish!). • When the rice is done, gently stir through chopped coriander, crushed roasted cashews, baby leaves and roasted cauliflower. Season to taste.

6
6

• Divide roast cauliflower and chicken Bengali biryani between bowls. • Dollop with Greek-style yoghurt. • Garnish with reserved coriander to serve. Enjoy!