What are the main ingredients in Cape Malay Beef Biryani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

What is the nutritional information of Cape Malay Beef Biryani?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Cape Malay Beef Biryani?

YOU’VE EARNED IT: Spread the remaining spinach across some plates and spoon over a generous portion of biryani. Scatter over the crispy chickpeas and garnish with the chopped coriander. Serve with dollops of cool cucumber raita. Great job, Chef! CRISPY CHICKY TO THE PEAS!: When the roast veg reaches the halfway mark, give it a shift and return it to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and veg should be cooked through and starting to char. TIME FOR SOME SPICE: When the roast veg has 10 minutes remaining, place a pot for the biryani over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the curry paste and chopped chilli – both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the roast veggies, and stir through the cooked rice and any remaining liquid from the rice pot. If the mixture is too dry, stir in another drizzle of oil or knob of butter. Cover with a lid and allow to simmer for about 3 minutes until the flavours are combined and any liquid is fully absorbed. Stir through ½ of the rinsed spinach and cook for 1-2 minutes until wilted. Remove from the heat on completion. LOAD UP WITH VEGGIES: Preheat the oven to 200°C. Boil the kettle for step 2. Place the butternut and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas on a second roasting tray with a drizzle of oil and the Roast Rub. Toss to coat and set aside. TASTY, TENDER RICE: Fill a pot with 500ml of boiling water and stir through the stock. Rinse the rice, add to the pot, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the rice is tender and there’s only a small amount of liquid remaining. Remove from the heat, but don’t drain any remaining liquid from the pot – you’ll be needing it.

What should be prepared from my kitchen to make Cape Malay Beef Biryani?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter (optional)

Cape Malay Beef Biryani

Dreamy Cape Malay flavours will have your tastebuds singing in this classic autumn dish. Served with golden roast veggies, creamy cucumber raita, and fresh coriander. It packs a hearty punch!

Cape Malay Beef Biryani

with aromatic rice, crisp roast veg & cucumber raita

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Beef
Beef Mince
Brown Basmati Rice
Butternut Chunks & Cauliflower Florets
Chickpeas
Cucumber Raita
Fresh Chilli
Fresh Chillies
Fresh Coriander
NOMU Roast Rub
Onion
Onions
Spice & All Things Nice Cape Malay Curry Paste
Spinach
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter (optional)

Serves 1

LOAD UP WITH VEGGIES
Preheat the oven to 200°C. Boil the kettle for step 2. Place the butternut and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas on a second roasting tray with a drizzle of oil and the Roast Rub. Toss to coat and set aside.
TASTY, TENDER RICE
Fill a pot with 300ml of boiling water and stir through the stock. Rinse the rice, add to the pot, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the rice is tender and there’s only a small amount of liquid remaining. Remove from the heat, but don’t drain any remaining liquid from the pot – you’ll be needing it.
CRISPY CHICKY TO THE PEAS!
When the roast veg reaches the halfway mark, give it a shift and return it to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and veg should be cooked through and starting to char.
TIME FOR SOME SPICE
When the roast veg has 10 minutes remaining, place a pot for the biryani over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 2-3 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 3-4 minutes until browned, stirring occasionally. Mix in the curry paste and chopped chilli – both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the roast veggies, and stir through the cooked rice and any remaining liquid from the rice pot. If the mixture is too dry, stir in another drizzle of oil or knob of butter. Cover with a lid and allow to simmer for about 3 minutes until the flavours are combined and any liquid is fully absorbed. Stir through ½ of the rinsed spinach and cook for 1-2 minutes until wilted. Remove from the heat on completion.
YOU’VE EARNED IT
Spread the remaining spinach across a plate and spoon over a generous portion of biryani. Scatter over the crispy chickpeas and garnish with the chopped coriander. Serve with dollops of cool cucumber raita. Great job, Chef!

Butternut Chunks & Cauliflower Florets - 150g
Chickpeas - 60g
NOMU Roast Rub - 2,5ml
Brown Basmati Rice - 75ml
Vegetable Stock - 10ml
Onion - 1
Beef Mince - 150g
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Fresh Chilli - 1
Spinach - 40g
Fresh Coriander - 4g
Cucumber Raita - 65ml

Download the Recipe

Serves 2

LOAD UP WITH VEGGIES
Preheat the oven to 200°C. Boil the kettle for step 2. Place the butternut and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 30-35 minutes. Place the drained chickpeas on a second roasting tray with a drizzle of oil and the Roast Rub. Toss to coat and set aside.
TASTY, TENDER RICE
Fill a pot with 500ml of boiling water and stir through the stock. Rinse the rice, add to the pot, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the rice is tender and there’s only a small amount of liquid remaining. Remove from the heat, but don’t drain any remaining liquid from the pot – you’ll be needing it.
CRISPY CHICKY TO THE PEAS!
When the roast veg reaches the halfway mark, give it a shift and return it to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and veg should be cooked through and starting to char.
TIME FOR SOME SPICE
When the roast veg has 10 minutes remaining, place a pot for the biryani over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 3-4 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 4-5 minutes until browned, stirring occasionally. Mix in the curry paste and chopped chilli – both to taste. Fry for 1-2 minutes until fragrant, shifting constantly. Add in the roast veggies, and stir through the cooked rice and any remaining liquid from the rice pot. If the mixture is too dry, stir in another drizzle of oil or knob of butter. Cover with a lid and allow to simmer for about 3 minutes until the flavours are combined and any liquid is fully absorbed. Stir through ½ of the rinsed spinach and cook for 1-2 minutes until wilted. Remove from the heat on completion.
YOU’VE EARNED IT
Spread the remaining spinach across some plates and spoon over a generous portion of biryani. Scatter over the crispy chickpeas and garnish with the chopped coriander. Serve with dollops of cool cucumber raita. Great job, Chef!

Butternut Chunks & Cauliflower Florets - 300g
Chickpeas - 120g
NOMU Roast Rub - 5ml
Brown Basmati Rice - 150ml
Vegetable Stock - 20ml
Onion - 1
Beef Mince - 300g
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Fresh Chilli - 1
Spinach - 80g
Fresh Coriander - 8g
Cucumber Raita - 125ml

Download the Recipe

Serves 3

LOAD UP WITH VEGGIES
Preheat the oven to 200°C. Boil the kettle for step 2. Place the butternut and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray with a drizzle of oil and the Roast Rub. Toss to coat and set aside.
TASTY, TENDER RICE
Fill a pot with 700ml of boiling water and stir through the stock. Rinse the rice, add to the pot, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the rice is tender and there’s only a small amount of liquid remaining. Remove from the heat, but don’t drain any remaining liquid from the pot – you’ll be needing it.
CRISPY CHICKY TO THE PEAS!
When the roast veg reaches the halfway mark, give it a shift and return it to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and veg should be cooked through and starting to char.
TIME FOR SOME SPICE
When the roast veg has 15 minutes remaining, place a large pot for the biryani over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 4-5 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 5-6 minutes until browned, stirring occasionally. Mix in the curry paste and chopped chilli – both to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Add in the roast veggies, and stir through the cooked rice and any remaining liquid from the rice pot. If the mixture is too dry, stir in another drizzle of oil or knob of butter. Cover with a lid and allow to simmer for about 4 minutes until the flavours are combined and any liquid is fully absorbed. Stir through ½ of the rinsed spinach and cook for 1-2 minutes until wilted. Remove from the heat on completion.
YOU’VE EARNED IT
Spread the remaining spinach across some plates and spoon over a generous portion of biryani. Scatter over the crispy chickpeas and garnish with the chopped coriander. Serve with dollops of cool cucumber raita. Great job, Chef!

Butternut Chunks & Cauliflower Florets - 450g
Chickpeas - 180g
NOMU Roast Rub - 7,5ml
Brown Basmati Rice - 225ml
Vegetable Stock - 30ml
Onions - 2
Beef Mince - 450g
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Fresh Chillies - 2
Spinach - 120g
Fresh Coriander - 12g
Cucumber Raita - 180ml

Download the Recipe

Serves 4

LOAD UP WITH VEGGIES
Preheat the oven to 200°C. Boil the kettle for step 2. Place the butternut and cauliflower pieces on a roasting tray. Coat in oil, season, and spread out in a single layer. Roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray with a drizzle of oil and the Roast Rub. Toss to coat and set aside.
TASTY, TENDER RICE
Fill a pot with 800ml of boiling water and stir through the stock. Rinse the rice, add to the pot, and place over a medium-high heat. Once boiling, reduce the heat and simmer for 25-30 minutes until the rice is tender and there’s only a small amount of liquid remaining. Remove from the heat, but don’t drain any remaining liquid from the pot – you’ll be needing it.
CRISPY CHICKY TO THE PEAS!
When the roast veg reaches the halfway mark, give it a shift and return it to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and veg should be cooked through and starting to char.
TIME FOR SOME SPICE
When the roast veg has 15 minutes remaining, place a large pot for the biryani over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the diced onion for 5-6 minutes until soft and translucent. Add in the mince and work quickly to break it up as it starts to cook. Allow to caramelise for 6-7 minutes until browned, stirring occasionally. Mix in the curry paste and chopped chilli – both to taste. Fry for 2-3 minutes until fragrant, shifting constantly. Add in the roast veggies, and stir through the cooked rice and any remaining liquid from the rice pot. If the mixture is too dry, stir in another drizzle of oil or knob of butter. Cover with a lid and allow to simmer for about 4 minutes until the flavours are combined and any liquid is fully absorbed. Stir through ½ of the rinsed spinach and cook for 1-2 minutes until wilted. Remove from the heat on completion.
YOU’VE EARNED IT
Spread the remaining spinach across some plates and spoon over a generous portion of biryani. Scatter over the crispy chickpeas and garnish with the chopped coriander. Serve with dollops of cool cucumber raita. Great job, Chef!