Aromatic Beef Pilaf
with Tomatoes and Green Beans
Looking for a tasty midweek dinner option? Try cooking up our Aromatic Beef Pilaf in just 20 minutes for a balanced and tasty dinnertime.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240
Beef Mince
1
Onion
80
Green Beans
2
Medium Tomato
2
Garlic Clove
150
Basmati Rice
1
Cardamom Pod
1
Ginger Puree
1
Mild Curry Powder
(Contains Mustard)
2
Ground Cumin
1
Ground Turmeric
1
Beef Stock Powder
1
Coriander
40
Mango Chutney
Nutritional information
Utensils
Instructions
Heat a drizzle of oil in a large pan over high heat. Once hot, add the beef and cook until browned, 4-5 mins, break it up with a wooden spoon as it cooks. Meanwhile, halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Roughly chop the tomatoes. Peel and grate the garlic (or use a garlic press).
Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. When boiling, add the rice and cardamom pods and cook until tender, 12 mins.
While the rice is cooking, add the onion to the beef, cook for 3-4 mins, until softened. Lower the heat and add the garlic, easy ginger, curry powder (use less if you don't like heat!), cumin and turmeric and cook, stirring, for 1 min.
Add the tomatoes, beans, beef stock powder and water (see ingredients for amounts), season with salt and pepper and mix well. Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened and the beans are tender, about 5 mins. Taste and add more salt and pepper if you like.
Once the rice is cooked, drain in a sieve and discard the cardamom. Roughly chop the coriander (stalks and all). Fold the cooked rice gently through the beef mixture with half the coriander. Taste and adjust seasoning if necessary.
Divide between plates and top with the remaining coriander and mango chutney. Enjoy!
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