Double Indian Beef Biryani & DIY Onion Bhajis
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Double Indian Beef Biryani & DIY Onion Bhajis

Double Indian Beef Biryani & DIY Onion Bhajis

Take your cooking skills to the next level!

Time to unleash your inner chef! We’re looking for a new challenge, and we think it’s the perfect time to try recreating a couple of Indian classics - biryani and onion bhajis. The biryani is deeply flavourful, with Bengal curry paste and punchy ginger paste cooked right into the rice, and beef mince and roast veggies tossed through. Then there’s the onion bhajis - these funky-shaped, crispy golden bites are a true joy to eat, and are just as fun to make. Let’s get started!

This recipe is under 650kcal per serving.


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time45 minutes
Cooking Time20 minutes


Serving amount

1 portion




2 clove




1 packet




2 packet

Beef Mince

1 packet

Bengal Curry Paste

1 packet

Ginger Paste

1 packet

Jasmine rice

(May be present Milk, Gluten, Sesame, Peanut, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Pine Nut, Walnut, Hazelnut. )

1 sachet

Chicken-Style Stock Powder

1 sachet

curry powder

1 packet


(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )

Not included in your delivery

olive oil

2 cup

water (for the rice)

1 tbs

plain flour

(Contains Gluten; )

2 tbs



Nutrition Values

Energy (kJ)3807 kJ
Calories910 kcal
Fat44.8 g
of which saturates17.6 g
Carbohydrate55.9 g
of which sugars11.1 g
Dietary Fibre10.2 g
Protein64.6 g
Sodium1041 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.


Baking Paper
Baking Tray
Large Pan
Large Frying Pan



• Preheat oven to 220ºC/200ºC fan-forced. Chop cauliflower (including stalk!) into small florets. Cut carrot into bite-size chunks. • Place cauliflower and carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.


• Meanwhile, finely chop garlic. Thinly slice onion. Roughly chop coriander. Slice lemon into wedges. • Heat a large saucepan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes.

TIP: Thinly slicing the onion helps bind the onion bhaji better!


• Add Bengal curry paste, garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in jasmine rice, chicken-style stock powder and the water (for the rice), then bring to the boil. • Cover and reduce heat to medium-low. Cook for 15 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add roast veggies to biryani and toss to combine. Season to taste.


• While the rice is cooking, using a pestle and mortar, pound coriander, the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lemon juice, a drizzle of olive oil and a splash of water. Season with salt and pepper. Set aside.

TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.


• In a large bowl, combine onion, curry powder, cornflour, the plain flour and the water (for the bhajis). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula (2-3 bhajis per person). • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt.

TIP: Add extra olive oil between batches as needed.


• Divide Indian beef biryani between bowls then top with onion bhajis. • Serve with DIY coriander chutney. Serve with remaining lemon wedges. Enjoy!