Aromatic Beef Pilaf
with Tomatoes, Peas and Mango Chutney
This Aromatic Beef Pilaf is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.
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
British Beef Mince
1
Onion
120
Peas
1
Medium Tomato
2
Garlic Clove
150
Basmati Rice
50
Rogan Josh Curry Paste
10
Beef Stock Paste
1
Coriander
40
Mango Chutney
1
Nigella Seeds
Not included in your delivery
50
Water for the Beef
Nutritional information
Utensils
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. Cut the tomatoes into small 1cm pieces. Peel and grate the garlic (or use a garlic press).
a) Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) 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.
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. IMPORTANT: The mince is cooked when no longer pink in the middle.
c) Taste and add more salt and pepper if needed.
a) Roughly chop the coriander (stalks and all).
b) Fold the cooked rice and peas 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 nigella seeds and remaining coriander to finish.
Enjoy!
