aromatic sweet potato biryani recipe by hello fresh
Aromatic Sweet Potato Biryani

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!

Servings: 2 people
Calories: 563 kcal
Author: Hello Fresh
  • 175 gr Basmati rice
  • 350 ml Water for rice
  • 1 Onion
  • 1 clove Garlic
  • 2 Vine tomatoes
  • 1 pack Green beans
  • 1 tbsp Poudre de Columbo (Caribbean curry powder)
  • 1 small Sweet potato
  • 115 ml Water for sauce
  • 1/2 bunch Fresh mint
  • 1/2 bunch Fresh coriander
  • 25 gr Flaked almonds
  • 1/2 Lime
  • 1/2 block Feta cheese
  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.

  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.

  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.

  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.

  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!

Recipe Notes

NOTE: If you can't find Poudre de Columbo in your local shop (I couldn't!) then look for Caribbean curry powder instead.