Bengali Veggie Biryani & Roasted Pumpkin
with Garlic Yoghurt & Tamarind Chutney
Get ready for a flavour explosion with our veggie packed Biryani. Bengal-spiced pumpkin takes centre stage while Bengal currant rice is the supporting act. Top it all off with a generous drizzle of creamy yoghurt and our sweet tamarind chutney.
This recipe is under 650kcal per serving.
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
carrot
1
brown onion
1 sprig
curry leaves
½ packet
Bengal curry paste
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
pumpkin
1 packet
garlic paste
1 packet
Greek-style yoghurt
(Contains Milk;)
1 bag
baby spinach leaves
1 packet
Tamarind Chutney
(Contains Soy;)
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Grate carrot. • Finely chop brown onion. • Pick curry leaves.
• In a large saucepan, heat a generous drizzle of olive oil over medium-high heat. • Add carrot and onion and cook, stirring, until tender, 2-3 minutes. • Add curry leaves and Bengal curry paste (see ingredients) and cook, until fragrant, 1-2 minutes. • Stir in jasmine rice, the water and a generous pinch of salt. • Bring to the boil. Cover and reduce heat to medium-low. Cook for 14 minutes, then remove pan from heat. • Keep covered until rice is tender and the water is absorbed, 15 minutes.
TIP: The rice will finish cooking in its own steam, don't peek!
• Meanwhile, cut pumpkin into thin wedges. • Place pumpkin on a lined oven tray. Drizzle with olive oil, season with salt and pepper, toss to coat. • Roast until tender, 25-30 minutes.
TIP: Peel the pumpkin if you prefer!
• When pumpkin has 5 minutes remaining, in a small heatproof bowl, microwave garlic paste with a drizzle of olive oil in 10 second bursts, until fragrant. • Add Greek-style yoghurt to garlic oil mixture and combine. Season to taste.
• Once biryani has finished cooking, stir through baby spinach leaves until wilted. Season to taste.
• Divide Bengali veggie biryani between bowls. • Top with roasted pumpkin. Drizzle over garlic yoghurt and tamarind chutney. • Sprinkle over flaked almonds to serve. Enjoy!