Korma Spiced Beef Pilau
with peas and yoghurt
This beef and rice pilau is lightly spiced for just the faintest hint of heat. It's also infused with a rich and fruity chutney for sweetness and depth of flavour that is sure to make this dish a dinnertime hit!
Tags:
Family Friendly
•Protein Rich
•Quick
Allergens:
Mustard
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
150 grams
Rice
240 grams
Beef Mince
1 sachet(s)
Korma Curry Paste
(Contains Mustard)
240 grams
Peas
1 sachet(s)
Cranberry Chutney
75 grams
Yoghurt
(Contains Milk)
½ sachet(s)
Ground Turmeric
1 sachet(s)
Beef Stock
(May be present Cereals containing gluten)
1 sachet(s)
North Indian Style Spice Mix
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3111 kJ
Energy (kcal)744 kcal
Fat26.4 g
of which saturates10 g
Carbohydrate84.6 g
of which sugars16.6 g
Dietary Fiber1.5 g
Protein39.3 g
Cholesterol0 mg
Salt2.75 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Pot with Lid
Instructions
1
- Boil a large pot of salted water for the rice.
- Once boiling, add the rice and half the turmeric (double for 4p).
- Cook for 10-12 mins. Drain in a sieve and pop back in the pot, off the heat.
- Cover with a lid and leave aside.
- Meanwhile, peel and grate the garlic (or use a garlic press).
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Place a pan over medium-high heat (no oil).
- Once the pan is hot, fry the beef mince until browned, 5-6 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
- Use a spoon to break up the mince as it cooks. Season with salt and pepper.
- Add the garlic and peas (with a drizzle of oil if necessary) and cook for 1 min more.
3
- Add the North Indian spice, stock, korma paste and 25ml water (double for 4p) and mix until well combined.
- Stir through the chutney.
- Stir the rice into the sauce.
- Taste and season with salt and pepper if needed. Add a splash of water if it's a little dry.
4
- When ready, share the beef pilau between bowls.
- Finish with a drizzle of yoghurt.
