Cheat's Beef and Tenderstem® Biriyani
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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. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

Calorie Smart

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.

Preparation Time30 minutes
Cooking time25 minutes


serving amount

150 grams

Basmati Rice

1 unit(s)

Red Onion

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

120 grams

British Beef Mince

50 grams

Korma Curry Paste

(Contains Mustard)

1 sachet(s)

North Indian Style Spice Mix

15 grams

Chicken Stock Paste

40 grams

Mango Chutney

75 grams

Low Fat Natural Yoghurt

(Contains Milk)

Not included in your delivery

½ tsp

Sugar for the Pickle

100 milliliter(s)

Water for the Beef


Nutritional information

Energy (kJ)2620 kJ
Energy (kcal)626 kcal
Fat17.5 g
of which saturates5.9 g
Carbohydrate89.7 g
of which sugars23.5 g
Protein27.4 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Small Bowl
Garlic Press


Cook the Rice

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

Add the rice and cook for 10-12 mins.

Once cooked, drain in a sieve, then pop it on top of the pan and allow to steam until ready to use.

What a Pickle

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

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

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 curry paste, North Indian style spice mix and garlic. Cook until fragrant, 1 min. 

Assemble your Biriyani

Stir the water for the sauce (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 Up

Share your beef biriyani between your bowls.

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