Easy Oven-Baked Mumbai Beef Biryani
with Flaked Almonds & Yoghurt
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 flaked almonds. Loaded with these rich tastes of India, the whole family will be transported to a world of flavour!
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
Ingredients
1 packet
beef mince
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
½ bag
baby broccoli
1
carrot
1 packet
flaked almonds
(Contains Almond; )
1 packet
basmati rice
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
1 sachet
beef-style stock powder
1 bag
baby spinach leaves
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 baby broccoli (see ingredients) into thirds. 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 the carrot has 2 minutes remaining, add flaked almonds to to the oven tray and toast until golden.
• Add basmati rice, Mumbai spice blend, mild North Indian spice blend, beef-style stock powder and the boiling water (1 1/2 cups for 2 people / 3 cups for 4 people) to the baking dish. Stir to combine. • Cover tightly with foil, then 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 biryani is done, add roasted carrot, baby broccoli and baby spinach leaves to the baking dish. Stir to combine and season with salt and pepper.
• Divide oven-baked Mumbai beef biryani between bowls. • Top with Greek-style yoghurt. Sprinkle over toasted almonds to serve. Enjoy!