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Tandoori Beef & Turmeric Rice Bowl

Tandoori Beef & Turmeric Rice Bowl

with Cucumber Raita

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We're bringing three flavour powerhouses to your place tonight – tandoori paste, brown mustard seeds and turmeric. This Indian trifecta has a magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself – and in just half an hour too!

Allergens:MilkTree Nuts

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 Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 unit

brown onion

2 clove

garlic

1 sachet

brown mustard seeds

1 packet

basmati rice

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

1 packet

tandoori paste

1 packet

beef strips

1 unit

cucumber

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

2 unit

tomato

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 sachet

turmeric

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

½ tsp

salt

½ tsp

vinegar (white wine or red wine)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3120 kJ
Fat24.7 g
of which saturates10.6 g
Carbohydrate78.8 g
of which sugars14.6 g
Dietary Fibre0 g
Protein46.7 g
Cholesterol0 mg
Sodium1280 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. 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-high heat. Add the onion and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and turmeric and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. 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!

2

While the rice is cooking, combine the tandoori paste, some yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the remaining salt and a good drizzle of olive oil in a medium bowl. Add the beef strips and toss to coat. Set aside.

3

Finely chop the cucumber. Pick and finely chop the mint leaves. In a small bowl, combine the remaining yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Roughly chop the tomato. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing occasionally, until golden, 2-3 minutes. Transfer to a bowl.

4

In a second medium bowl, combine the tomato, remaining cucumber and remaining mint. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the beef and cook, tossing regularly, until the beef is browned and cooked through, 1-2 minutes.

TIP: Don’t worry if your beef gets a little charred during cooking, it adds to the flavour!

6

Divide the turmeric rice and tandoori beef between bowls. Top with the cucumber raita and tomato salad. Sprinkle over the toasted almonds.