HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBeef Tandoori Bowl
topBanner
Beef Tandoori Bowl

Beef Tandoori Bowl

with Garlic Rice & Cucumber Raita

Explorer
Read more

We're bringing two flavour powerhouses to your place tonight – tandoori paste and brown mustard seeds. This Indian duo has a magical touch, creating a dinner that's so tasty you'll hardly believe you made it yourself.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:MilkGlutenTree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

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

1 unit

brown onion

2 clove

garlic

1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 packet

basmati rice

1 tub

tandoori paste

1 packet

beef strips

1 unit

cucumber

1 bunch

mint

1 packet

Greek-style yoghurt

(ContainsMilk)

1 punnet

cherry tomatoes

1 packet

flaked almonds

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

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

1.5 cup

water

½ tsp

salt

½ tsp

vinegar (white wine or red wine)

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2940 kJ
Fat23.4 g
of which saturates10 g
Carbohydrate77.7 g
of which sugars13.9 g
Dietary Fibre0 g
Protein40.3 g
Cholesterol0 mg
Sodium1270 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Lid
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Finely chop the brown onion. 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-high heat. Add the onion and the brown mustard seeds and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the water and 1/2 the salt. Bring to the boil, then add the basmati rice. 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, in a medium bowl, combine the tandoori paste, some Greek yoghurt (1 tbs for 2 people / 2 tbs for 4 people), the remaining salt and a good drizzle of olive oil. Add the beef strips, toss to coat and set aside.

3

Finely chop the cucumber. Pick and finely chop the mint leaves. In a small bowl, combine the remaining Greek yoghurt, 1/2 the cucumber and 1/2 the mint. Season with salt and pepper and mix well. Set aside. Slice the cherry tomatoes in half. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, stirring occasionally, until golden, 2-3 minutes. Transfer to a plate.

4

In a second medium bowl, combine the cherry tomatoes, remaining cucumber and remaining mint. Add the vinegar and a drizzle of olive oil. Season with salt and pepper and stir to combine.

5

Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, add the tandoori beef and cook, tossing often, until the beef is browned and cooked through, 1-2 minutes. TIP: Don’t worry if your beef gets a little charred during cooking. It adds to the flavour!

6

Divide the garlic rice and beef tandoori between bowls. Top with the cucumber raita and tomato salad. Sprinkle with the toasted flaked almonds.