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Fragrant Beef Pilaf

Fragrant Beef Pilaf

with Flaked Almonds, Spinach and Coriander Yoghurt

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Looking for a quick and tasty midweek dinner option? Try cooking up our Fragrant 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

15 grams

Flaked Almonds


240 grams

Beef Mince

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

150 grams

Basmati Rice

1 bunch(es)


1 unit(s)

Spring Onion

1 sachet

Harissa Paste

1 sachet

Ground Turmeric

10 grams

Beef Stock Paste

100 grams

Baby Spinach

75 grams

Greek Style Natural Yoghurt


Not included in your delivery

50 milliliter(s)

Water for the Beef (100ml)

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3231 kJ
Energy (kcal)772 kcal
Fat37.0 g
of which saturates12.0 g
Carbohydrate72 g
of which sugars9.0 g
Protein38 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Garlic Press
Small Bowl
Cutting board
Instructionsarrow up iconarrow up icon
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a) Heat a large frying pan over medium heat (no oil). Once hot, add the flaked almonds and cook, stirring regularly, until lightly toasted, 1-2 mins. TIP: Watch them like a hawk as they burn easily. Set aside in a small bowl.
b) In the same pan, heat a drizzle of oil over high heat. Once hot, add the beef and cook until browned, 4-5 mins. Break it up with a spoon as it cooks. Drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands after handling raw mince. The mince is cooked when no longer pink in the middle.
c) Meanwhile, halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press).


a) Bring a large saucepan of water to the boil with 1/4 tsp salt for the rice.
b) When boiling, add the rice and cook for 12 mins.
c) Drain in a sieve and pop back into the pan. Cover with a lid and leave to the side until ready to serve.


a) While the rice is cooking, roughly chop the coriander (stalks and all), trim the spring onion then thinly slice.
b) On medium-high heat, stir the red onion into the pan with the beef. Cook the onion until soft, 3-4 mins.
c) Lower the heat and add the garlic, harissa paste and turmeric. Cook, stirring, for 1 min.


a) Stir the beef stock paste and water for the beef (see ingredients for amount) into the beef mix and bring to the boil.
b) Add the spinach to the pan a handful at a time and stir in until wilted and piping hot, 1-2 mins.
c) Taste and season with salt and pepper if necessary.


a) Put the Greek yoghurt into a small bowl and mix in half the coriander. Season with salt and black pepper then set aside.
b) Fold the cooked rice gently through the beef mixture with the remaining coriander.
c) Taste and add more salt and pepper if needed.


a) Serve the beef pilaf in deep bowls with a generous dollop of coriander yoghurt.
b) Sprinkle the toasted flaked almonds and sliced spring onion over the pilaf to serve. Enjoy!