Cheat's Beef and Tenderstem® Biriyani
with Yoghurt Drizzle and Pickled Red Onion
This delicious Cheat's Beef and Tenderstem® Biriyani has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.
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
150 grams
Basmati Rice
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains Sulphites)
150 grams
Tenderstem Broccoli
2 unit(s)
Garlic Clove
120 grams
British Beef Mince
50 grams
Korma Curry Paste
(Contains Mustard)
1 sachet(s)
North Indian Style Spice Mix
15 grams
Chicken Stock Paste
40 grams
Mango Chutney
75 grams
Low Fat Natural Yoghurt
(Contains Milk)
Not included in your delivery
½ tsp
Sugar for the Pickle
100 milliliter(s)
Water for the Beef
Nutritional information
Utensils
Instructions
Boil a full kettle. Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.
Add the rice and cook for 10-12 mins.
Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to use.
Halve, peel and slice the red onion as thinly as you can.
Pop half the onion into a small bowl with the cider vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt.
Toss to combine, then set aside to pickle.
Meanwhile, halve any thick broccoli stems lengthways, then cut widthways into thirds. Peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince, broccoli and remaining onion. Fry until the mince has browned and the veg has softened, 5-6 mins.
Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the mince has browned, drain and discard any excess fat, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.
Stir in the korma curry paste, North Indian style spice mix and garlic. Cook until fragrant, 1 min.
Stir the water for the sauce (see pantry for amount) and chicken stock paste into the beef. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins. Season with salt and pepper.
Stir the cooked rice through the sauce, mixing together well so all the rice is coated. Remove from the heat, then stir through the mango chutney.
Share your beef biriyani between your bowls.
Drizzle over the yoghurt, then top with the pickled onion to finish.
Enjoy!
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