Easy Oven-Baked Beef Biryani
with Flaked Almonds & Yoghurt- Almond
- Milk
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- May contain traces of allergens
- Almond
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Walnut
- Traces of Pine Nut
Prepare your tastebuds for a magical journey with this hearty beef biryani. The deep Mumbai spice blend infused into the basmati rice is beautifully complemented by a cooling yoghurt and a scattering of sweet currants. Loaded with these rich tastes of India, the whole family will be transported to a world of flavour! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
beef mince
1 packet
garlic paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut)
1
carrot
1 packet
flaked almonds
(Contains: Almond; )
1 bag
baby broccoli
1 packet
basmati rice
1 sachet
beef-style stock powder
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 bag
salad leaves
1.5 sachet
Mumbai Spice Blend
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1.5 cup
boiling water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. • In a large frying pan, heat a drizzle of olive oil over high heat. Cook beef mince, breaking up with a spoon, until just browned, 3-4 minutes. • Add garlic paste and cook until fragrant, 1 minute. Transfer beef mixture to a baking dish.
TIP: Cover the pan with a lid if the garlic paste starts to spatter!
• Meanwhile, cut carrot into bite-sized chunks. • Place carrot on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • When carrot has 2 minutes cook time remaining, add flaked almonds to one side of the oven tray and toast until golden. • Meanwhile, trim baby broccoli.
• Add basmati rice, Mumbai spice blend (see ingredients), beef-style stock powder, currants and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) to the baking dish with the beef mixture. Stir to combine. • Cover tightly with foil, and bake until rice is cooked and liquid is absorbed, 25-30 minutes. • Meanwhile, return frying pan to medium-high heat with a drizzle of olive oil. Cook baby broccoli until tender, 5-6 minutes. • When the rice and veggies are done, add roasted carrot, baby broccoli and salad leaves to the rice and stir to combine. Season to taste.
• Divide oven-baked beef biryani between bowls. • Top with Greek-style yoghurt. Sprinkle over toasted almonds to serve. Enjoy!
