Name: One-Pot Beef & Veggie Jewelled Biryani with Yoghurt & Crushed Peanuts
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 packet Soffritto Mix; 1 sachet Vegetable Stock Powder; 250 g Beef Mince; 1 packet Bengal Curry Paste; 1 packet Greek-Style Yoghurt; 1 packet Basmati Rice; 1 Silverbeet; 1 sachet Mumbai Spice Blend; 1 packet Currants; 1 packet Crushed Peanuts

HelloFresh

Recipes

Indian Recipes

One-Pot Beef & Veggie Jewelled Biryani

with Yoghurt & Crushed Peanuts

Get up to $175 off

Tags:

High Protein

Allergens:

Milk

•Peanuts

The quantities provided above are averages only.

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

Total35 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Soffritto Mix

1 sachet

Vegetable Stock Powder

250 g

Beef Mince

1 packet

Bengal Curry Paste

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

1 packet

Basmati Rice

Silverbeet

1 sachet

Mumbai Spice Blend

1 packet

Currants

(May be present: Gluten, Milk, Soy, Wheat. )

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Gluten, Milk, Soy, Wheat, Macadamia, Pine nut, Brazil nut, Walnut, Almond, Pecan, Sesame, Cashew, Hazelnut, Pistachio. )

Nutrition Values

Calories760 kcal

Energy (kJ)3180 kJ

Fat27.2 g

of which saturates10.8 g

Carbohydrate82 g

of which sugars17.3 g

Dietary Fibre4.6 g

Protein41.9 g

Cholesterol50.8 mg

Sodium1410 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.

Cooking Steps

• Boil the kettle. • Roughly chop silverbeet.

• Heat a large saucepan over medium-high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add soffritto mix, and cook, stirring, until softened, 4-5 minutes. • SPICY! The curry paste is spicy so use a little less if you prefer your biryani mild. Add Bengal curry paste and Mumbai spice blend and cook, stirring, until fragrant, 1 minute.

• Add basmati rice and currants to the frying pan and stir to coat. Add the boiling water and vegetable stock powder, stir then bring to boil. • Cover with a lid or foil and reduce heat to medium-low. Cook for 10 minutes, then remove pan from heat and stir through silverbeet. Keep covered until rice is tender and water is absorbed, 10 minutes. • Season with a pinch of salt.

• Divide one-pot Indian beef and veggie biryani between bowls. • Dollop with Greek-style yoghurt. • Sprinkle with crushed peanuts. Enjoy!