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Cheat's Beef and Tenderstem® Biriyani
Cheat's Beef and Tenderstem® Biriyani

Cheat's Beef and Tenderstem® Biriyani

with Yoghurt Drizzle and Pickled Red Onion

This delicious Cheat's Beef and Tenderstem® Biriyani has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle.

Tags:
WeightWatchers
Allergens:
Sulphites
Mustard
Milk

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.

Total30 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

150

Basmati Rice

½

Ground Turmeric

1

Red Onion

15

Cider Vinegar

(Contains: Sulphites)

150

Tenderstem® Broccoli

2

Garlic Clove**

120

British Beef Mince

50

Korma Curry Paste

(Contains: Mustard)

1

North Indian Style Spice Mix

15

Chicken Stock Paste

40

Mango Chutney

75

Low Fat Natural Yoghurt

(Contains: Milk)

Not included in your delivery

½

Sugar for the Pickle

150

Water for the Beef

Nutritional information

Energy (kcal)622 kcal
Energy (kJ)2603 kJ
Fat17.5 g
of which saturates5.9 g
Carbohydrate90.1 g
of which sugars23.6 g
Protein27.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Kettle
Large Saucepan
Lid
Sieve
Small Bowl
Garlic Press
Large Frying Pan

Instructions

Cook the Rice
1

Boil a full kettle. Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

Add the rice and ground turmeric and cook for 10-12 mins.

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.

What a Pickle
2

Halve, peel and slice the red onion as thinly as you can.

Pop half the onion into a small bowl with the cider vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Toss to combine, then set aside to pickle.

Fry the Mince and Veg
3

Meanwhile, halve any thick broccoli stems lengthways, then cut widthways into thirds. Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince, broccoli and remaining onion. Fry until the mince has browned and the veg has softened, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

Spice Things Up
4

When the mince has browned, drain and discard any excess fat, then season with salt and pepper. IMPORTANT: The mince is cooked when no longer pink in the middle.

Stir in the korma style paste, North Indian style spice mix and garlic. Cook until fragrant, 1 min. 

Assemble your Biriyani
5

Stir the water for the beef (see pantry for amount) and chicken stock paste into the beef. Bring to the boil, then lower the heat and simmer until slightly thickened, 2-3 mins. Season with salt and pepper. 

Stir the cooked rice through the sauce, mixing together well so all the rice is coated. Remove from the heat, then stir through the mango chutney.

Serve
6

Share your cheat's biriyani between your bowls.

Drizzle over the yoghurt, then top with the pickled onion to finish. 

Enjoy!

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