Sri Lankan Masala & Eggplant Biryani

Name: Sri Lankan Masala & Eggplant Biryani with Roasted Nuts & Garlic Dip
Total time: 30 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Garlic Dip; 1 Red Onion; sachet Sri Lankan Spice Blend; 1 packet Currants; sachet mild sambal seasoning; 1 packet Roasted Peanuts & Cashew Mix; 1 Eggplant; 1 packet baby leaves; 1 packet Basmati Rice; 2 Garlic; 1 packet Masala Paste; 1 Cauliflower; 1 packet Dried Curry Leaves

with Roasted Nuts & Garlic Dip

Get up to $175 off

Allergens:

Mustard

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

Total30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Garlic Dip

(May be present: Eggs, Fish, Milk, Almond, Wheat, Gluten, Soy, Sesame. )

Red Onion

sachet

Sri Lankan Spice Blend

1 packet

Currants

sachet

mild sambal seasoning

1 packet

Roasted Peanuts & Cashew Mix

Eggplant

1 packet

baby leaves

1 packet

Basmati Rice

Garlic

1 packet

Masala Paste

(Contains: Mustard; )

Cauliflower

1 packet

Dried Curry Leaves

Nutrition Values

Calories567 kcal

Energy (kJ)2370 kJ

Fat21.1 g

of which saturates1.7 g

Carbohydrate81.3 g

of which sugars14.7 g

Dietary Fibre7.5 g

Protein12.3 g

Sodium448 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.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into small chunks. Cut cauliflower into small florets. Cut brown onion into wedges. Finely chop garlic. • Place eggplant, cauliflower and onion on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. • Meanwhile, heat a large saucepan over medium-high heat with a drizzle of olive oil. Cook masala paste, Sri Lankan spice blend, dried curry leaves, garlic, stirring, until fragrant, 1 minute.

• Add basmati rice and currants to the saucepan and stir to coat. • Add the water and a generous pinch of salt, stir to dissolve, then bring to the boil. • Cover with a lid and reduce heat to low-medium. Cook for 10 minutes, then remove pan from heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. • Add roasted veggies and the baby spinach leaves and stir to combine. Season to taste.

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

• Divide Sri Lankan masala and eggplant biryani between bowls. • Top with garlic dip and roasted peanut & cashew mix to serve. Enjoy!