HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRoasted Broccoli Bengali Biryani
Roasted Broccoli Bengali Biryani

Roasted Broccoli Bengali Biryani

with Currants & Roasted Almonds

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Get ready for this bright, bold and beautiful meal that combines a touch of heat from aromatic spices with the sweetness of currants and the cooling flavours of mint and yoghurt. You'll be surprised at how easy it is to make this restaurant-quality dinner at home!

Allergens:MilkTree Nuts

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 difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 head


1 unit


½ unit


1 clove


1 packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet


1 sachet

vegetable stock powder

1 bunch


1 unit


1 packet

Greek-style yoghurt


1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

½ unit

fresh chilli

Not included in your delivery

olive oil

1.5 cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2390 kJ
Fat10.9 g
of which saturates1.6 g
Carbohydrate86.6 g
of which sugars17.7 g
Dietary Fibre0 g
Protein19.2 g
Cholesterol0 mg
Sodium1400 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220ºC/200ºC fan-forced. Cut the broccoli into small florets, then roughly chop the stalk. Thinly slice the carrot (unpeeled). Place the broccoli and carrot on an oven tray lined with baking paper. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20 minutes.

TIP: Spread the veggies across two trays if they can't fit in a single layer! TIP: Cut the veggies to the correct size so they cook in the allocated time.


While the veggies are roasting, thinly slice the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press).


In a large deep frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste, garlic and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.


Add the basmati rice and currants to the pan and stir to coat. Add the warm water and the vegetable stock. Stir to dissolve the stock, then bring to the boil. Cover with a lid and reduce the heat to medium-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!


While the biryani is cooking, pick and roughly chop the mint leaves (reserve some leaves for garnish!). Grate the cucumber (or finely chop if you prefer). In a small bowl, combine the mint, cucumber and yoghurt. Season to taste with salt and pepper. Roughly chop the roasted almonds. Thinly slice the long green chilli (see ingredients list), if using. When the biryani is done, stir through the roasted veggies.


Divide the roasted broccoli biryani between bowls and top with cucumber raita and roasted almonds. Sprinkle with the chilli (if using) and reserved mint leaves.