HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAromatic Beef Pilaf
Aromatic Beef Pilaf

Aromatic Beef Pilaf

with Tomatoes and Green Beans

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Looking for a tasty midweek dinner option? Try cooking up our Beef Pilaf with Tomatoes & Green Beans in just 10 minutes for a balanced and tasty meal.


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 conflict 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.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

240 grams

Beef Mince

1 unit(s)


1 pack(s)

Green Beans

2 unit(s)

Vine Tomatoes

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 pot(s)

Cardamom Pod

1 sachet

Ginger Puree

1 pot(s)

Curry Powder

1 pot(s)


½ pot(s)

Ground Turmeric

1 sachet

Beef Stock Powder

1 bunch(es)


1 sachet

Mango Chutney

Not included in your delivery

150 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2774 kJ
Energy (kcal)663 kcal
Fat20.0 g
of which saturates8.0 g
Carbohydrate87 g
of which sugars20.0 g
Protein34 g
Salt1.6 g
Always refer to the product label for the most accurate ingredient and allergen information.
Instructionsarrow up iconarrow up icon
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a) Heat a drizzle of oil in a large frying 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. b) 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).


a) Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. b) When boiling, add the rice and cardamom pods and cook until tender, 12 mins.


a) While the rice is cooking, add the onion to the beef, cook for 3-4 mins, until softened. IMPORTANT: The mince is cooked when it is no longer pink in the middle. b) 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.


a) Add the tomatoes, beans, beef stock powder and water (see ingredients for amounts), season with salt and pepper and mix well. b) 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.


a) Once the rice is cooked, drain in a sieve and discard the cardamom. TIP: Drain the rice really well to get rid of excess water. b) Roughly chop the coriander (stalks and all). c) Fold the cooked rice gently through the beef mixture with half the coriander. Taste and adjust seasoning if necessary.


a) Divide between plates and top with the remaining coriander and mango chutney. Enjoy!