HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconNorth Indian Beef Bowl
North Indian Beef Bowl

North Indian Beef Bowl

with Turmeric Rice & Tomato Salsa

Read more

We're bringing two flavour powerhouses to your place tonight – Mumbai-style spices and turmeric. These spices just so happen to have the magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself – and in no time too!


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

Total Time35 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

3 clove


½ sachet


2 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 unit

brown onion

1 unit


2 unit


1 bunch


2 sachet

Mumbai spice blend

1 packet

beef strips

1 bag

baby spinach leaves

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

40 g



3 cup


½ tsp

salt (for the rice)

¼ tsp

salt (for the beef)

1 tsp

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat18.3 g
of which saturates10 g
Carbohydrate68.6 g
of which sugars8.5 g
Dietary Fibre0 g
Protein18.3 g
Cholesterol0 mg
Sodium775 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and 1/2 sachet of turmeric and cook until fragrant, 1-2 minutes. Add the basmati rice, the water and salt (for the rice), stir, and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes.

TIP: The rice will finish cooking in its own steam so don't peek! TIP: We only use 1/2 sachet of turmeric here as it can be quite bitter in flavour.


While the rice is cooking, thinly slice the brown onion. Grate the carrot (unpeeled). Roughly chop the tomato. Pick and finely chop the mint leaves. In a large bowl, combine the Mumbai spice blend, salt (for the beef) and a generous drizzle of olive oil. Add the beef strips and toss to coat. Set aside.


In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook until softened, 4-5 minutes. Transfer to a large bowl. Return the frying pan to a high heat, add 1/2 the beef strips and cook until browned and cooked through, 1-2 minutes. Transfer to the bowl with the veggies and repeat with the remaining beef strips. Gently toss the beef with the veggies and set aside.

TIP: Cooking the meat in batches over a high heat helps it stay tender.


While the beef is cooking, combine the white wine vinegar, tomato, 1/2 the mint and a drizzle of olive oil in a small bowl. Season to taste with salt and pepper and toss to combine.


When the rice has finished cooking, stir through the baby spinach leaves.


Divide the turmeric rice between bowls. Top with the Mumbai-spiced beef, veggies and tomato salsa. Dollop over the yoghurt and garnish with the remaining mint.