HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCurried Veggie Biryani With Sweet Potato, Peas, And Herbs
Curried Veggie Biryani with Sweet Potato, Peas, and Herbs

Curried Veggie Biryani with Sweet Potato, Peas, and Herbs

Read more

Biryani, an Indian mixed rice dish, can be composed of a variety of spices, herbs, and vegetables. Our version uses creamy sweet potato, sweet peas, and a fragrant mix of curry powder, garlic, and fresh mint for flavor.

Allergens:Tree NutsMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¾ cup

Basmati Rice

1 unit

Yellow Onion

2 clove


1 unit


1 tablespoon

Curry Powder

12 ounce

Sweet Potato

4 ounce


1 ounce


(ContainsTree Nuts)

1 unit


2 ounce

Feta Cheese


¼ ounce


Not included in your delivery

2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories746 kcal
Energy (kJ)3121 kJ
Fat19 g
Saturated Fat5 g
Carbohydrate128 g
Sugar19 g
Dietary Fiber18 g
Protein24 g
Sodium424 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Cook the rice: In a small pot, bring 1 ½ cups water and a large pinch of salt to a boil. Once boiling, add the rice, cover, and reduce to a simmer for 15 minutes, until tender. Keep covered until the rest of the meal is ready.


Prep the ingredients: Bring a medium pot of water with a large pinch of salt to a boil. Halve, peel, and thinly slice the onion. Mince or grate the garlic. Core, seed, and dice the tomato. Roughly chop the mint, reserving a few leaves for garnish. Cut the lime into wedges. Peel and dice the sweet potato into ½-inch cubes. Add the sweet potato to the boiling water and cook 10-12 minutes, until tender. Drain.


Heat a drizzle of oil in a large pan over medium heat. Add the onions and cook, tossing, for 5-6 minutes, until very soft. Add the garlic to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper.


When the sweet potato is done, toss them into the pan along with the tomatoes, curry powder, peas, and a drizzle of oil. Cook, tossing, for 1-2 minutes, until heated through. Season with salt and pepper.


Toss the cooked rice into the pan along with the chopped mint and a few squeezes of lime.


Serve divided between bowls, garnished with the sliced almonds, feta cheese, and reserved mint leaves. Enjoy!