Mumbai Beef Rice Bowl
with Salsa & Flaked Almonds
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.
The quantities provided above are averages only.
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.
Ingredients
2 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
beef strips
1 sachet
Mumbai spice blend
1 packet
Greek-style yoghurt
(Contains Milk;)
1
cucumber
1
tomato
1 bunch
mint
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water
25 tsp
salt
1 tsp
white wine vinegar
Nutritional Values
Utensils
Cooking Steps
Finely chop the garlic. 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.
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.
Finely chop the cucumber and tomato. Roughly chop the mint leaves. In a medium bowl, combine the cucumber, tomato, mint and white wine vinegar. Season to taste.
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.
Return the frying pan to a high heat with a drizzle of olive oil. When the oil is hot, cook the beef, in batches, tossing, until the beef is browned and cooked through, 1-2 minutes.
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.