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Aromatic Sweet Potato Biryani
Aromatic Sweet Potato Biryani

Aromatic Sweet Potato Biryani

Recipe Development Team
Recipe Development TeamPublished on October 13, 2016
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Biryani, an Indian mixed rice dish, can be composed of a variety of spices, herbs, and vegetables. Our HelloFresh twist on the traditional biryani uses creamy feta and sweet potato, with green beans, tomatoes and fresh mint for flavour. This healthy meal also packs in 3.5 of your 5 a day, a winner all round!

Tags:
Spicy
•Veggie
Allergens:
Mustard
•Nuts
•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active
DifficultyMedium

Ingredients

serving amount

175

Basmati Rice

1

Onion

1

Garlic Clove

2

Vine Tomatoes

1

Green Beans

1

Poudre de Colombo

(Contains: Mustard)

1

Small Sweet Potato

½

Coriander

½

Mint

25

Flaked Almonds

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

½

Lime

½

Feta Cheese

(Contains: Milk)

Not included in your delivery

350

Water for the Rice

115

Water

Nutritional information

/ per serving
Energy (kcal)563 kcal
Energy (kJ)2356 kJ
Fat16 g
of which saturates5 g
Carbohydrate91 g
of which sugars20 g
Protein16 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot
•Knife
•Pan

Cooking Instructions and Tips

1

Boil the water (amount specified in the ingredient list) in a pot with a pinch of salt. Once boiling, pour in the rice, turn the heat to its lowest setting and put a lid on. Leave your rice on low heat for 10 mins, then rest off the heat for 10 mins. Tip: Do not lift the lid until the whole 20 mins are up or the rice won’t cook.

Prep veggies.
2

Peel and cut the onion in half through the root then slice into thin half moon shapes. Peel and grate the garlic (or use a garlic press if you have one). Chop the tomato into 2cm cubes. Cut the very tops and bottoms off the green beans, and chop into three pieces.

Cook onions.
3

Heat a splash of olive oil in a large frying pan on medium-low heat. Add your onions with a pinch of salt and cook gently for 8 mins. In the last 2 mins add the poudre de colombo and your garlic.

Boil sweet potato.
4

Meanwhile, boil another pot of water with a pinch of salt. Peel and chop the sweet potato into roughly 1cm cubes. Boil your sweet potato for 10 mins and then drain.

Cook veggies.
5

Add your sweet potato, tomato and green beans to your onion mixture. Add the water (amount specified in the ingredient list), place a lid on the pan and cook on low heat for 6 mins. Tip: If you don’t have a lid, you can always place a baking tray on top of the pan. Meanwhile, roughly chop the coriander and mint.

6

Pour your rice and three-quarters of the almonds into the pan and mix everything together. Squeeze over a dash of lime juice. Take off the heat, crumble in the feta and stir through your herbs.

7

Top with your remaining almonds and tuck in!

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