Protein Swap | Ground Beef Biryani
with Fall Veggies & Fresh Mint
Cooking time
25 minutes
Servings
2/4
Calories
850 /serving
Fragrant long-grain basmati rice is the star of biryani, a dish with deep Persian and Northern Indian roots. It’s a feast of flavours from mellow spices, plumped raisins, caramelized onions and ginger. Each serving is laden with ground beef, and spruced up with fresh mint.
We will send you:
- 250g Canadian-raised lean ground beef
- 20g Ginger
- 14g Mint
- 200g Diced butternut squash
- 1 Bunch of kale
- 30g Raisins
- 150g Green peas
- 160g Basmati rice
- 25g Caramelized onions
- 43ml Sour cream
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk
You will need:
Grater
Large pan
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
9 g
Sodium
570 mg
Total Carb
115 g
Sugars
24 g
Protein
44 g
Fibre
12 g
Preparation
Cook the rice
- In a medium pot, combine the rice, raisins, ⅓ of the spices, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, peel and grate the ginger.
- Remove the kale leaves from the stems; roughly chop the leaves.
- Pick the mint leaves off the stems; roughly chop the leaves.
Start the biryani
- Crumble the patties.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the ginger and sauté, 30 sec. to 1 min., until fragrant.
- Add the crumbled patties and squash. Cook, stirring occasionally, 4 to 6 min., until beginning to soften; season with the remaining spices and S&P.
Finish the biryani
- To the pan, add the kale, onions, peas and ½ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 4 min., until the kale has wilted; season with S&P.
Make the seasoned sour cream
- Meanwhile, in a small bowl, combine the sour cream, ⅓ of the mint, 1 tbsp water (double for 4 portions) and S&P.
Plate your dish
- Divide the rice between your plates.
- Top with the biryani.
- Dollop with the seasoned sour cream.
- Garnish with the remaining mint. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
