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

Beef Tandoori Bowl

with Garlic Rice & Cucumber Raita

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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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

2 clove


1 sachet

brown mustard seeds

(ContainsGlutenMay be present Gluten)

1 packet

basmati rice

1 tub

tandoori paste

1 packet

beef strips

1 unit


1 bunch


1 packet

Greek-style yoghurt


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



1.5 cup


½ tsp


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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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!


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.


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.


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.


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!


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