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Roast Cauliflower Biryani

Roast Cauliflower Biryani

with Currants & Roasted Almonds

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

This recipe is under 650kcal per serving.

Tags:VeggieSpicyUnder 650kcal
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

onion

1

carrot

1 clove

garlic

1 packet

basmati rice

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

1 packet

currants

1 sachet

vegetable stock powder

1 bag

coriander

1 packet

roasted almonds

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

½ packet

Bengal curry paste

1 sachet

Mumbai spice blend

1 pinch

chilli flakes

1 packet

Greek-style yoghurt

(ContainsMilk)

Not included in your delivery

1

olive oil

1.5 cup

warm water

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2654 kJ
Fat18 g
of which saturates3.7 g
Carbohydrate102.6 g
of which sugars25 g
Protein18.7 g
Sodium1070 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Thinly slice the brown onion (see ingredients). Thinly slice the carrot. Finely chop the garlic.

2

Place the cauliflower on a lined oven tray. 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

SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. While the cauliflower is roasting, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5 minutes. Add another drizzle of olive oil, the Bengal curry paste (see ingredients), 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, 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, gently stir through the coriander, almonds and roasted cauliflower.

6

Divide the roast cauliflower biryani between bowls and top with the Greek-style yoghurt. Sprinkle with the reserved coriander to serve.