Roast Cauliflower & Chicken Biryani
with Currants, Almonds & Yoghurt
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, fresh herbs and roasted cauliflower, this Indian-inspired dish delivers flavour with every bite.
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 portion
Cauliflower
1
Carrot
½
Brown Onion
1 clove
Garlic
1 sachet
Mumbai spice blend
½ packet
Bengal curry paste
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
Vegetable Stock Pot
1 packet
roasted almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Hazelnut, Macadamia, Pine Nut, Pistachio, Walnut, Cashew, Pecan. )
1 packet
coriander
½
Long Chilli (Optional)
1 packet
Greek-style yoghurt
(Contains Milk;)
1 packet
chicken breast
Not included in your delivery
olive oil
1.5 cup
water
Nutritional Values
Utensils
Instructions
• Preheat oven to 220ºC/200ºC fan-forced. • Chop cauliflower into small florets. Thickly slice carrot into half-moons. Thinly slice brown onion (see ingredients). Finely chop garlic. • Cut chicken breast into 2cm chunks.
• Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, sprinkle with Mumbai spice blend and season with salt and pepper. • Toss to coat. Roast until tender and brown around the edges, 20-25 minutes.
• Meanwhile, in a deep frying pan or large saucepan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a bowl. • Return pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until soft, 4-5 minutes. • Add another drizzle of olive oil, the Bengal curry paste (see ingredients) and garlic and cook, stirring, until fragrant, 1 minute.
• Add basmati rice and currants, stirring to coat. • Add the water and vegetable stock pot, then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 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, so don't peek!
• Meanwhile, roughly chop roasted almonds. Roughly chop coriander. • When rice is done, stir through cooked chicken, roasted veggies and almonds.
• Thinly slice long chilli (if using). • Divide roast chicken & cauliflower biryani between bowls. Top with a dollop of Greek-style yoghurt. • Sprinkle with chilli and coriander to serve. Enjoy!