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Roasted Cauliflower Biryani

Roasted Cauliflower Biryani

with Currants & Roasted Almonds

Vegetarian
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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, fresh coriander and roasted cauliflower, this dish packs flavour in every bite.

Tags:Veggie
Allergens:Tree NutsMilk

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
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 portion

cauliflower

½ unit

brown onion

1 unit

carrot

1 clove

garlic

1 packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 pinch

chilli flakes

1 packet

basmati rice

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

1 packet

currants

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

1 sachet

vegetable stock powder

1 bunch

coriander

1 packet

roasted almonds

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

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

olive oil

1.25 cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2460 kJ
Fat12.1 g
of which saturates2.3 g
Carbohydrate91.1 g
of which sugars22.3 g
Dietary Fibre0 g
Protein18 g
Cholesterol0 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220ºC/200ºC fan-forced. Cut the cauliflower into 2cm florets. Thinly slice the brown onion (see ingredients list). Thinly slice the carrot (unpeeled). Finely chop the garlic (or use a garlic press). TIP: Cut the cauliflower to size so it cooks in time.

2

Place the cauliflower on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.

3

While the cauliflower is roasting, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add the onion and carrot and cook, stirring, until softened, 5 minutes. 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

Add the basmati rice and currants to the frying pan and stir to coat. Add the warm water and vegetable stock powder. 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!

5

While the biryani is cooking, roughly chop the coriander (reserve some for garnish!) and roasted almonds. When the rice is done, stir through the coriander, almonds and roasted cauliflower.

6

Divide the roasted cauliflower biryani between bowls and top with the yoghurt. Sprinkle with the reserved coriander.