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Roasted Cauliflower Biryani
Roasted Cauliflower Biryani

Roasted Cauliflower Biryani

with Carrots and Dried Currants and Crispy Chana Dal

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Biryani or 'spiced rice' is an Indian mixed rice dish. Tadka Masala is a combination of dried onions, garlic, ginger and spices that makes this dish burst with flavour!

Tags:VeggieSpicy
Allergens:Mustard/MoutardeSoy/SojaMilk/Lait
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
Ingredients
serving amount
2
4

½ cup

Basmati Rice

285 g

Cauliflower, florets

170 g

Carrot, coins

56 g

Onion, chopped

10 g

Mint

10 g

Cilantro

1 tbsp

Tadka Masala

(ContainsMustard/Moutarde)

28 g

Crispy Chana Dal Mix

(ContainsSoy/Soja)

28 g

Dried Currants

1 unit

Vegetable Broth Concentrate

100 g

Greek Yogurt

(ContainsMilk/Lait)

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
per serving
per 100g
Nutrition Values
per serving
per 100g
Calories485 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate90 g
Sugar19 g
Dietary Fiber12 g
Protein18 g
Cholesterol5 mg
Sodium526 mg
Utensils
Utensils
Baking Sheet
Parchment Paper
Medium Pot
Measuring Cups
Small Bowl
InstructionsPDF
Instructions
1

Preheat the oven to 400°F (to roast the veggies). Start prepping when your oven comes up to temperature! In Step 1, cut any large cauliflower florets into smaller pieces before roasting.

Wash and dry all produce.* On a parchment-lined baking sheet, toss cauliflower, carrots and half the tadka masala with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min. Meanwhile, roughly chop mint leaves and cilantro.

2

Heat a medium pot over medium-high heat. Add a drizzle of oil, then the onion. Cook, stirring occasionally, until softened, 4-5 min. Sprinkle over the remaining tadka masala. Cook until fragrant, 1 min.

3

Add the rice, broth concentrate(s) and 1 1/2 cups water (double for 4 ppl). to the pot. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.

4

Meanwhile, in a small bowl, combine half the mint, half the cilantro and the yogurt. Season with salt and pepper.

5

Stir the carrots, cauliflower and currants into the rice. Season with salt and pepper. Divide the biryani between bowls. Sprinkle with the chana dal, the remaining mint and remaining cilantro. Dollop with the crema.

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