Fragrant One-Pan Veggie Biryani
with Roasted Cashews & Greek Yoghurt
Hallelujah it’s a one pot wonder! This fragrant biryani with mushrooms and cauliflower is a guaranteed crowd pleaser – especially for the person washing up.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
1 clove
garlic
1 knob
ginger
1 punnet
sliced mushrooms
1 portion
cauliflower
1.5 sachet
mild North Indian spice blend
(Contains Milk;)
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 cube
vegetable stock
1 bunch
coriander
1 tub
Greek-style yoghurt
(Contains Milk;)
1 packet
roasted cashews
(Contains Tree Nuts; May be present: Milk, Peanut, Sesame, Soy. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
1.5 cup
water
¼ tsp
salt
Nutritional Values
Utensils
Cooking Steps
Finely slice the brown onion. Peel and finely grate the garlic. Finely grate the ginger (unpeeled).
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion, garlic and ginger and cook for 5 minutes, or until softened.
While the onion and garlic are cooking, roughly chop the cauliflower (florets and stalks) into 2 cm pieces. Add another drizzle of olive oil, the sliced mushrooms and the cauliflower to the pan with the onion. Cook for 3 minutes, or until the mushrooms have browned. Add the mild North Indian spice blend (use suggested amount) and the salt (use suggested amount) and cook for 1 minute, or until fragrant.
Add the basmati rice to the pan and stir to coat in the spice. Add the water (check the ingredients list for the amount) and crumble in the vegetable stock cube. Bring to the boil, then cover with a lid and reduce the heat to low. Simmer for 17-18 minutes, or until the rice is soft and the liquid has been absorbed. TIP: Refrain from lifting the lid too often! This allows the steam to escape and stops the rice from cooking. Season to taste with a pinch of salt and pepper.
While the rice is simmering, roughly chop the coriander leaves. Once the biryani is cooked, stir through the baby spinach leaves until just wilted.
Divide the veggie biryani between plates and top with a dollop of Greek yoghurt. Sprinkle over the roasted cashews and the coriander.