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Aromatic Beef Pilaf

Aromatic Beef Pilaf

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.


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)

Red Onion

80 grams

Green Beans

2 unit(s)

Medium Tomato

2 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 sachet(s)

Ground Turmeric

1 sachet(s)

Rogan Josh Curry Paste

1 pinch

Chilli Flakes

10 grams

Beef Stock Paste

1 bunch(es)


1 sachet(s)

Mango Chutney

Not included in your delivery

50 milliliter(s)

Water for the Beef

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2960 kJ
Energy (kcal)707 kcal
Fat26.0 g
of which saturates9.0 g
Carbohydrate84 g
of which sugars18.0 g
Protein34 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Aluminum Foil
Instructionsarrow up iconarrow up icon
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a) Boil a full kettle.
b) Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the beef mince and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, halve, peel and chop the red onion into small pieces. Trim the green beans and chop into thirds. Cut the tomato into small 1cm pieces. Peel and grate the garlic (or use a garlic press).


a) When the kettle is boiling, pour the water into a large saucepan with 1/4 tsp salt on high heat. Add the rice and cook for 10-12 mins.
b) When the rice has 5 mins of cooking time left, add the green beans to the rice pan and cook for the remaining time.
c) Once cooked, drain the rice and beans in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.


a) Meanwhile, 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 curry paste and a small pinch of chilli flakes. TIP: Add less chilli if you don't like too much heat. Cook, stirring, for 1 min.


a) Add the tomatoes, beef stock paste and water for the beef (see ingredients for amount) to the mince. Season with salt and pepper, then mix well.
b) Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened, 6-8 mins. Taste and add more salt and pepper if needed.


a) Roughly chop the coriander (stalks and all).
b) Fold the cooked rice and beans 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.


a) Divide the beef pilaf between your bowls.
b) Top with the remaining coriander and a generous dollop of mango chutney. Enjoy!