Skip to main content
Roasted Cauliflower Bengali Biryani
Roasted Cauliflower Bengali Biryani

Roasted Cauliflower 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, refreshing herbs and roasted cauliflower, this dish packs flavour in every bite.

Tags:
Calorie Smart
Climate Superstar
Veggie
Spicy
Allergens:
Almond
Milk

The quantities provided above are averages only.

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

Total40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

½

onion

1

carrot

1 clove

garlic

pinch

chilli flakes

1 packet

basmati rice

1 packet

Currants

(May be present: Milk, Gluten, Soy. )

1 sachet

vegetable stock powder

1 bag

coriander

1 packet

roasted almonds

(Contains: Almond; )

1 bag

baby spinach leaves

1 packet

Bengal Curry Paste

1 sachet

Mumbai Spice Blend

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1.5 cup

warm water

Nutrition Values

Energy (kJ)2610 kJ
Fat18 g
of which saturates3.7 g
Carbohydrate95.8 g
of which sugars21.2 g
Protein18.6 g
Sodium1069 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 Tray
Baking Paper
Large Frying Pan
Lid

Cooking Steps

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.

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 onion and carrot, stirring, until softened, 5 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 basmati rice and currants to the frying pan and stir to coat. Add the warm water (1 1/2 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 the 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 leaves for garnish!). Roughly chop roasted almonds. • When the rice is done, gently stir through baby spinach leaves, chopped coriander, almonds and roasted cauliflower.

6
6

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

More delicious recipes with similar ingredients