eCook Meal
Cape Malay Beef Biryani
with aromatic rice, crisp roast veg & cucumber raita
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R182.97
for 4 servings · R45.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
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Spinach needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Beef Mince needs 600 gRegular Beef Mince 1 kg 1 kg at R149.99 · 60% of packR89.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Butternut Chunks & Cauliflower Florets
- NOMU Roast Rub
- Cucumber Raita
- Spice & All Things Nice Cape Malay Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Cape Malay Beef Biryani?
The preparation time for Cape Malay Beef Biryani with aromatic rice, crisp roast veg & cucumber raita is between 25 and 40 minutes.
What is the total time required to make Cape Malay Beef Biryani with aromatic rice, crisp roast veg & cucumber raita?
The total time required to make Cape Malay Beef Biryani with aromatic rice, crisp roast veg & cucumber raita is between 45 and 60 minutes.
How many servings does Cape Malay Beef Biryani provide?
4 servings
What are the main ingredients in Cape Malay Beef Biryani?
Beef, Beef Mince, Brown Basmati Rice, Butternut Chunks & Cauliflower Florets, Chickpeas, Chilli, Cucumber Raita, Fresh Coriander, NOMU Roast Rub, Onion, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Vegetable Stock
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! 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. 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. 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?
Beef, Beef Mince, Brown Basmati Rice, Butternut Chunks & Cauliflower Florets, Chickpeas, Chilli, Cucumber Raita, Fresh Coriander, NOMU Roast Rub, Onion, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Vegetable Stock
How many calories does Cape Malay Beef Biryani have?
calories
How much fat content does Cape Malay Beef Biryani have?
grams