Jump in and taste these glorious Indian-inspired flavours! Brown rice is cooked to perfection, before lentils, golden roasted aubergine, and crispy onions are tossed through! Served with juicy ostrich steak slices, minty yoghurt, and a fresh salad, you’ll be dreaming about this dish long after you eat it!
Ostrich Steak & Bombay-style Rice
Ostrich Steak & Bombay-style Rice
with crispy onions & aubergine
Hands on Time: 30 - 50 minutes
Overall Time: 55 - 70 minutes
Ingredients:
- Aubergine
- Brown Rice
- Crispy Onions
- Cucumber
- Free-range Ostrich Steak
- Free-range Ostrich Steaks
- Fresh Mint
- Low Fat Plain Yoghurt
- NOMU Indian Rub
- Ostrich
- Salad Leaves
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
AUB IT UP!
Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
NICE RICE
Place the rinsed rice in a pot with the remaining NOMU rub and 300ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. In a bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SIZZLE IT!
When the Aubergine has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
BOMBAY RICE
When the Aubergine and the rice are done, add the cooked aubergine chunks to the rice along with ½ the crispy onions, the drained lentils, and seasoning. Toss until fully combined. In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning.
PLATE & EAT!
Plate up a hearty helping of the bombay rice dolloped with the minty yoghurt. Side with the steak slices drizzled with any pan juices. Pile up the fresh leafy salad alongside and garnish with the remaining mint and crispy onions. Nicely done, Chef!
AUB IT UP!
Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
NICE RICE
Place the rinsed rice in a pot with the remaining NOMU rub and 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. In a bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SIZZLE IT!
When the Aubergine has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
BOMBAY RICE
When the Aubergine and the rice are done, add the cooked aubergine chunks to the rice along with ½ the crispy onions, the drained lentils, and seasoning. Toss until fully combined. In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning.
PLATE & EAT!
Plate up a hearty helping of the bombay rice dolloped with the minty yoghurt. Side with the steak slices drizzled with any pan juices. Pile up the fresh leafy salad alongside and garnish with the remaining mint and crispy onions. Nicely done, Chef!
AUB IT UP!
Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
NICE RICE
Place the rinsed rice in a pot with the remaining NOMU rub and 700ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. In a bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SIZZLE IT!
When the Aubergine has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
BOMBAY RICE
When the Aubergine and the rice are done, add the cooked aubergine chunks to the rice along with ½ the crispy onions, the drained lentils, and seasoning. Toss until fully combined. In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning.
PLATE & EAT!
Plate up a hearty helping of the bombay rice dolloped with the minty yoghurt. Side with the steak slices drizzled with any pan juices. Pile up the fresh leafy salad alongside and garnish with the remaining mint and crispy onions. Nicely done, Chef!
AUB IT UP!
Preheat the oven to 220°C. Spread the Aubergine chunks on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
NICE RICE
Place the rinsed rice in a pot with the remaining NOMU rub and 900ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. In a bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside.
SIZZLE IT!
When the Aubergine has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning.
BOMBAY RICE
When the Aubergine and the rice are done, add the cooked aubergine chunks to the rice along with ½ the crispy onions, the drained lentils, and seasoning. Toss until fully combined. In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning.
PLATE & EAT!
Plate up a hearty helping of the bombay rice dolloped with the minty yoghurt. Side with the steak slices drizzled with any pan juices. Pile up the fresh leafy salad alongside and garnish with the remaining mint and crispy onions. Nicely done, Chef!
Frequently Asked Questions
What is the preparation time for Ostrich Steak & Bombay-style Rice?
The preparation time for Ostrich Steak & Bombay-style Rice with crispy onions & aubergine is between 30 and 50 minutes.
What is the total time required to make Ostrich Steak & Bombay-style Rice with crispy onions & aubergine?
The total time required to make Ostrich Steak & Bombay-style Rice with crispy onions & aubergine is between 55 and 70 minutes.
How many servings does Ostrich Steak & Bombay-style Rice provide?
4 servings
What are the main ingredients in Ostrich Steak & Bombay-style Rice?
Aubergine, Brown Rice, Crispy Onions, Cucumber, Free-range Ostrich Steak, Free-range Ostrich Steaks, Fresh Mint, Low Fat Plain Yoghurt, NOMU Indian Rub, Ostrich, Salad Leaves, Tinned Lentils
What is the nutritional information of Ostrich Steak & Bombay-style Rice?
Calories: 720, Carbs: 103 grams, Fat: grams, Protein: 57.3 grams, Sugar: 15.7 grams, Salt: 560 grams
How do I prepare Ostrich Steak & Bombay-style Rice?
PLATE & EAT!: Plate up a hearty helping of the bombay rice dolloped with the minty yoghurt. Side with the steak slices drizzled with any pan juices. Pile up the fresh leafy salad alongside and garnish with the remaining mint and crispy onions. Nicely done, Chef! NICE RICE: Place the rinsed rice in a pot with the remaining NOMU rub and 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 25-30 minutes. Drain (if necessary) and cover. In a bowl, combine the yoghurt with ½ the chopped mint and seasoning. Set aside. BOMBAY RICE: When the aubergine and the rice are done, add the cooked aubergine chunks to the rice along with ½ the crispy onions, the drained lentils, and seasoning. Toss until fully combined. In a salad bowl, combine the rinsed leaves, the cucumber half-moons, a drizzle of olive oil, and seasoning. SIZZLE IT!: When the aubergine has 10 minutes remaining, place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, reserving any pan juices, and set aside to rest for 5 minutes before slicing and seasoning. AUB IT UP!: Preheat the oven to 220°C. Spread the aubergine chunks on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until softened, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Ostrich Steak & Bombay-style Rice?
Aubergine, Brown Rice, Crispy Onions, Cucumber, Free-range Ostrich Steak, Free-range Ostrich Steaks, Fresh Mint, Low Fat Plain Yoghurt, NOMU Indian Rub, Ostrich, Salad Leaves, Tinned Lentils
How many calories does Ostrich Steak & Bombay-style Rice have?
720 calories
How much fat content does Ostrich Steak & Bombay-style Rice have?
grams
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