Informations supplémentaires
25 min.
|
1050 kcal
|
easy
|
Printable version
1. Cook rice
Rinse and drain rice in a fine mesh sieve. Add rice to a small pot with 1¼ cups salted water, 1 tbsp. butter and raisins and bring to a boil. Reduce heat to low and cover with a lid. Cook for 12–15 minutes or until grains are tender.
2. Prepare Ingredients
Pick and chop cilantro and mint leaves. Chop the garlic. Cut onion into thin 1/8-inch slices. Cut the lemon in half. Drain beef.
3. Begin Cooking Beef
Heat 1 tbsp. olive oil in a large skillet over medium-high. Once hot, add onion and cook for 2 minutes, or until becoming tender and golden. Stir in ground beef, breaking apart with a wooden spoon, and cook for 2–3 minutes or until no longer pink.
4. Finish Beef
Stir in garlic, spice blend and red pepper flakes to taste. Cook for 1 minute or until fragrant. Stir in carrots and cook for 1–2 minutes, stirring often, until carrots are tender and beef is cooked to 165°F. Season to taste with lemon juice, salt and pepper.
5. Finish Biryani and Serve
When rice is cooked, stir into the beef mixture until evenly mixed. Over medium-high heat, cook for 2–3 minutes, turning occasionally, to crisp rice a little. Mix in half of the following: mint and cilantro. Season to taste with salt and pepper. Divide onto large serving plates. Serve with cashews, yogurt and remaining mint and cilantro. Enjoy!
280gGround Beef
1unitYellow Onion(s)
151gBasmati Rice
100gCarrot(s)
2unitGarlic Clove(s)
40gGolden Raisins
50gCashews
13gSpice Blend (allergen: mustard)
1unitFresh Mint and Cilantro
100gGreek Yogourt 2%
1.972gChili Flakes
1unitLemon
What you need
Small pot, Large Skillet, Sieve
1050 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
107g
36%
fat
53g
82%
cholesterol
125mg
42%
fiber
6g
24%
protein
41g
saturated
18g
90%
sodium
190mg
8%
sugar
22g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg