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Mumbai Beef Rice Bowl

Mumbai Beef Rice Bowl

with Salsa & Flaked Almonds

Family Friendly
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This beef rice bowl is a wonderful symphony of flavours. Basmati rice is infused with a combination of savoury and sweet from garlic and currants, while beef strips are coated in our warming Mumbai spice blend. We’ve included some cooling yoghurt and a refreshing salsa to round out the meal.

Tags:Calorie SmartNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:MilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

1 packet

basmati rice

(May be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 packet

currants

1 packet

beef strips

1 sachet

Mumbai spice blend

(May be presentGluten)

1 packet

Greek yoghurt

(ContainsMilk)

1

cucumber

1

tomato

1 bunch

mint

1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

25 tsp

salt

1 tsp

white wine vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2718 kJ
Fat17.9 g
of which saturates7.9 g
Carbohydrate75.2 g
of which sugars13.8 g
Protein42.8 g
Sodium616 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructions
Instructionsarrow up iconarrow up icon
1

Finely chop the garlic (or use a garlic press). In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and cook until fragrant, 1-2 minutes. Add the basmati rice, water, salt and currants and bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until the rice is tender and the water is absorbed, 10 minutes. TIP: The rice will finish cooking in its own steam so don't peek.

2

While the rice is cooking, combine the beef strips, Mumbai spice blend, 1/2 the Greek yoghurt and a drizzle of olive oil in a medium bowl. Season with salt and pepper. Toss to coat and set aside.

3

Finely chop the cucumber and tomato. Roughly chop the mint leaves. In a medium bowl, add the cucumber, tomato, mint and white wine vinegar. Season to taste.

4

Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the Mumbai beef, in batches, tossing, until the beef is browned and cooked through, 1-2 minutes.

6

Stir the baby spinach leaves through the garlic rice and divide between bowls. Top with the Mumbai beef, salsa and the remaining Greek yoghurt. Sprinkle over the toasted almonds. TIP: For the Calorie Smart option, serve with 1/2 the Greek yoghurt and remove the flaked almonds.