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Speedy Beef 'Biryani'
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Speedy Beef 'Biryani'

Speedy Beef 'Biryani'

with Raisins, Peas and Cilantro Yogurt

Slow-cooked, restaurant flavours in a speedy supper! Raisins plump up while cooking with Indian-spiced rice. Crispy shallots are a cheeky swap for traditional fried onions with none of the effort!

Tags:
Easy Clean-up
Quick
Allergens:
Soy
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Shredded Beef

(Contains Soy)

¾ cup

Basmati Rice

56 g

Crispy Shallots

(Contains Wheat)

7 g

Cilantro

1 tbsp

Garlic Puree

28 g

Sultana Raisins

2 tbsp

Mild Curry Paste

1 tbsp

Indian Spice Blend

100 mL

Greek Yogurt

(Contains Milk)

113 g

Green Peas

56 g

Baby Spinach

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories970 kcal
Fat42 g
Saturated Fat16 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber6 g
Protein47 g
Cholesterol105 mg
Sodium1330 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.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Small Bowl

Instructions

Cook rice
1

Before starting, bring 1 ¼ cups water (dbl for 4 ppl) to a boil in a covered medium pot. Wash and dry all produce. Add rice, raisins, half the Indian Spice Mix and 1/8 tsp salt (dbl for 4 ppl) to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Cook beef
2

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shredded beef. Cook, breaking up beef into smaller shreds, until warmed through, 3-4 min.** Add garlic puree and remaining Indian Spice Mix. Cook, stirring often, until fragrant, 30 sec. Add mild curry paste, peas and 1/3 cup water (dbl for 4 ppl). Reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens slightly, 5-6 min.

Prep
3

While beef cooks, roughly chop cilantro. Add yogurt, half the cilantro and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Mix biryani
4

When rice is done, fluff with a fork. Add rice, spinach and half the crispy shallots to the pan with beef. Cook, stirring occasionally, until spinach wilts, 1-2 min. Season with salt and pepper.

Finish and serve
5

Divide biryani between plates. Dollop cilantro yogurt over top. Sprinkle with remaining crispy shallots and remaining cilantro.