Beef Rogan Josh & Garlic Rice
with Kachumber Salad
Dive into the rich flavours of this indulgent curry, with succulent beef simmered in a symphony of warm spices. Garlic rice is the perfect carrier to soak up all the sauce, and a kachumber salad on the side offers a refreshing crunch and zap that elevates every bite.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
Slow-Cooked Beef Brisket
3 clove
garlic
1 packet
basmati rice
1
cucumber
1
radish
1
tomato
½
Onion
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 packet
tomato paste
½ packet
cream
(Contains Milk; )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1.5 cup
water (for the rice)
1 tsp
brown sugar
¼ cup
water (for the curry)
drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. Place slow-cooked beef brisket in a baking dish. Pour liquid from the packaging over beef. • Cover tightly with foil and bake for 12 minutes. Turn beef, then re-cover with foil and bake until heated through and liquid has slightly reduced, a further 12 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, heat the butter and a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water (for the rice) and a generous pinch of salt, stir, then bring to boil. • Reduce heat to low and cover with a lid. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, finely chop cucumber, radish, tomato and onion.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion until tender, 3-5 minutes. • Add Mumbai spice blend, mild North Indian spice blend, tomato paste and remaining garlic, 1-2 minutes. • Reduce heat to medium and add cream (see ingredients), the brown sugar and water (for the curry). Simmer until slightly reduced, 1-2 minutes.
• When the beef is done, shred beef into rough chunks with 2 forks. • Add beef to curry sauce, and stir to combine. • In a medium bowl, combine cucumber, radish, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Bring beef rogan josh, garlic rice and kachumber salad to the table to serve. Enjoy!
