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.
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
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
Cooking Steps
• 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!