Aromatic Beef Pilaf

Name: Aromatic Beef Pilaf with Tomatoes, Green Beans and Mango Chutney
Total time: 20 min
Yield: 2
Cuisine: Indian
Ingredients: 240 British Beef Mince; 1 Onion; 80 Green Beans; 2 Medium Tomato; 2 Garlic Clove**; 150 Basmati Rice; 1 Ground Turmeric; 50 Rogan Josh Curry Paste; 1 Chilli Flakes; 10 Beef Stock Paste; 1 Coriander; 40 Mango Chutney; 50 Water for the Beef

with Tomatoes, Green Beans and Mango Chutney

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Looking for a quick and tasty midweek dinner option? Try cooking up our Aromatic Beef Pilaf in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

The quantities provided above are averages only.

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.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

240

British Beef Mince

Onion

Green Beans

Medium Tomato

Garlic Clove**

150

Basmati Rice

Ground Turmeric

Rogan Josh Curry Paste

Chilli Flakes

Beef Stock Paste

Coriander

Mango Chutney

Not included in your delivery

Water for the Beef

Nutritional information

Energy (kcal)734 kcal

Energy (kJ)3070 kJ

Fat26.9 g

of which saturates9.6 g

Carbohydrate88.1 g

of which sugars22.8 g

Protein37.7 g

Salt2.8 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Spoon

•Grill Pan

•Medium Saucepan

•Knife

•Sieve

•Bowl

Instructions

a) Bring a large saucepan of water to the boil with 1/4 tsp of salt for the rice.
b) 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, breaking it up with a spoon as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) 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) When the water is boiling, add the rice and cook for 12 mins.
b) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

a) Once browned, drain and discard any excess fat from the beef. Add the onion to the pan and cook until softened, 3-4 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.
b) Lower the heat and add the garlic, turmeric, rogan josh paste and chilli flakes. TIP: Add less chilli if you don't like too much heat. Cook, stirring, for 1 min.

a) Add the tomatoes, beans, beef stock paste and water (see ingredients for amounts) to the beef. Season with salt and pepper then mix well.
b) Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened and the beans are tender, 5-7 mins. Taste and add more salt and pepper if needed.

a) Roughly chop the coriander (stalks and all).
b) Fold the cooked rice gently through the beef mixture along with half the coriander. Season to taste if needed. TIP: Add a splash more water if it's a little dry.