Aromatic Beef Pilaf
with Tomatoes, Green Beans and Mango Chutney
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.
Ingredients
240 grams
British Beef Mince
1 unit(s)
Onion
2 unit(s)
Medium Tomato
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
50 grams
Rogan Josh Curry Paste
10 grams
Beef Stock Paste
1 bunch(es)
Coriander
40 grams
Mango Chutney
120 grams
Peas
Not included in your delivery
50 milliliter(s)
Water for the Beef
Nutritional information
Instructions
a) Boil a full kettle.
b) Heat a large frying pan on high heat (no oil).
c) Once hot, add the beef mince and fry until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
d) Meanwhile, halve, peel and chop the onion into small pieces. Trim the green beans and chop into thirds. Cut the tomato into small 1cm pieces. Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water into a large saucepan with 0.25 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) When the rice has 5 mins of cooking time left, add the green beans to the same pan and cook for the remaining time.
c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.
a) Meanwhile, once the mince is browned, drain and discard any excess fat.
b) Add the onion to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Lower the heat and add the garlic and rogan josh curry paste. Stir-fry for 1 min.
a) Add the tomatoes, beef stock paste and water for the beef (see pantry for amount) to the mince. Season with salt and pepper, then mix well.
b) Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened, 6-8 mins.
c) Taste and add more salt and pepper if needed.
a) Roughly chop the coriander (stalks and all).
b) Fold the cooked rice and beans gently through the beef mixture, then stir in the mango chutney and half the coriander.
c) Season to taste if needed. Add a splash more water if it's a little dry.
a) Share the beef pilaf between your bowls.
b) Sprinkle with the remaining coriander to finish.
Enjoy!
