Double Onion Bhaji & Beef Biryani
with DIY Coriander Chutney & Yoghurt
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
Here to challenge your inner chefs, our 'skill up' recipes will take you from zero to hero. Hailing from India's street food markets, learn how to make 'bhaji', an onion-based fritter that comes to life when it crisps up in the pan. Cool everything down with a DIY coriander chutney and serve it all on a bed of rice!
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
500 g
Beef Mince
1 packet
Bengal Curry Paste
1
Brown Onion
1
Carrot
1 sachet
Vegetable Stock Pot
1 packet
Coriander
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat)
1
Garlic
1 packet
Ginger Paste
1 packet
Greek-Style Yoghurt
(Contains: Milk)
1
Lime
1 sachet
Mumbai Spice Blend
1
Tomato
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice brown onion. • Grate carrot. Roughly chop tomato and coriander. • Slice lime into wedges. TIP: Thinly slicing the onion helps bind the onion bhaji better!
• Heat a large saucepan over high heat. • Cook beef mince (no need for oil!), breaking up with a spoon, in batches, until just browned, 3-4 minutes. • Add carrot and cook until tender, 2-3 minutes.
• Add Bengal curry paste (see ingredients), garlic and half of the ginger paste, and cook until fragrant, 1 minute. • Stir in basmati rice, chicken-style stock powder and the water, then bring to the boil. • Cover and reduce heat to medium-low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and the water is absorbed, 15 minutes. • Add tomato to biryani and toss to combine. TIP: The rice will finish cooking in its own steam so don't peek!
• While the rice is cooking, using a pestle and mortar, pound coriander (reserve a pinch for garnish), the remaining ginger paste and a pinch of sugar until your preferred consistency. • Stir in a good squeeze of lime juice, a drizzle of olive oil, and a splash of water. Season with salt and pepper. Set aside. TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor. TIP: Add a little more water if chutney is too thick.
• In a medium bowl, combine onion, Mumbai spice blend, cornflour, the plain flour and the water (for the onion). • Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • When oil is hot, add heaped tablespoons of onion mixture in batches and flatten with a spatula. You should get 2-3 bhajis per person. • Cook until golden, 3-4 minutes each side (don't flip too early!). Transfer to a paper-towel lined plate and season with a pinch of salt. TIP: Add extra olive oil between batches as needed.
• Divide beef biryani between bowls then top with onion bhajis. Garnish with the reserved coriander. • Serve with DIY coriander chutney and Greek-style yoghurt. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found the biryani flavourful, while others thought it bland. Consider using all the Bengal curry paste for a bolder taste.
- Ease of prep: The bhaji recipe works well without deep frying, though some found the mixture dry and tricky to handle.
- Suggestions: Add a fresh green side to balance the dish. Ensure the onion bhaji mixture is moist enough to bind well.
- Portions: The coriander chutney seemed unnecessary to some diners; consider adjusting the quantity or serving separately.
