Cheat's Beef, Mushroom and Tenderstem® Biryani
with Yoghurt Drizzle and Pickled Red Onion
- Sulphites
- Mustard
- Milk
A popular South Asian rice dish, biryani is characterised by rice mixed with meat or vegetarian proteins such as paneer, spices and plenty of seasoning. With roots in Persian cooking and influences from the Mughal Empire, biryani is a much-loved dish around the world - ours is just on your table a little faster.
Ingredients
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
125 grams
Chestnut Mushrooms
120 grams
British Beef Mince
50 grams
Korma Curry Paste
(Contains: Mustard)
1 sachet(s)
Tandoori Masala 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
Utensils
Instructions
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.
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.
Meanwhile, halve any thick broccoli stems lengthways, then cut widthways into thirds. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the beef mince, broccoli, mushrooms and remaining onion. Fry until the mince has browned and the veg has softened, 6-8 mins.
Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
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, tandoori masala mix and garlic. Cook until fragrant, 1 min.
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.
Share your beef biryani between your bowls.
Drizzle over the yoghurt, then top with the pickled onion to finish.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the dish's taste, with some praising the pickled onion for adding a tangy boost. A few found it bland or lacking in spice.
- Ease of prep: Quick and easy to make, though some found the rice cooking method unusual. Consider using an Instant Pot for convenience.
- Suggestions: Add more spice for heat, and consider replacing broccoli with beans or spinach. Some prefer chicken over beef for this recipe.
- Portions: While many found it filling, several noted the beef quantity was too small, especially for four servings.
- Texture: Boiling the broccoli separately and adding it to the rice improved its texture for some.
