Mumbai Spiced Chicken & Brown Rice Salad
with Mint Yoghurt & Cashew-Peanut Mix
- Milk
Ingredients
2
Garlic
1
Tomato
1 packet
Mint
1
Cucumber
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
g
Beef Strips
320 g
Chicken Breast Strips
1
Red Onion
1 packet
Brown Rice
Nutrition
Cooking Steps
• Finely chop garlic. • Half-fill a medium saucepan with water. Add brown rice and a generous pinch of salt. • Bring to the boil over high heat and cook, uncovered, until tender, 25-30 minutes. Drain rice and set aside. • Return the saucepan to medium heat with a dash of olive oil. Cook garlic until fragrant, 1-2 minutes. • Return rice to the saucepan and stir to combine. Remove from heat.
Custom Recipe: If you’ve swapped to chicken breast strips, combine chicken with seasoning as above.
Custom Recipe: Wipe out and return frying pan to medium-high heat with a drizzle of olive oil. Cook chicken strips until browned and cooked through, 3-4 minutes each side. Continue with step.
• Gently stir caramelised onion, cucumber, tomato, baby spinach and a drizzle of white wine vinegar through the brown rice. Season to taste. • Divide brown rice salad between bowls. Top with Mumbai spiced beef. • Spoon over mint yoghurt and garnish with crushed roasted cashews to serve. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers who enjoyed the Mumbai spice blend found this dish delicious and well balanced; others found the flavour profile a little flat, particularly around the balsamic onions not sitting naturally with the Indian-inspired seasoning.
- Ease of prep: Most found it quick and easy to pull together, though one reviewer noted the number of components made it feel a little involved for a weeknight.
- Suggestions: Use only half the spice blend if your family prefers a milder flavour; consider adding a splash of vinegar and Indian-friendly spices like cumin to the rice salad dressing to better tie the flavours together.
- Next-day meals: One reviewer noted the rice salad was not as enjoyable reheated the next day, particularly once the cucumber and tomato had been mixed in — best enjoyed fresh.
