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!
Aubergine - 250g
NOMU Indian Rub - 10ml
Brown Rice - 75ml
Low Fat Plain Yoghurt - 50ml
Fresh Mint - 3g
Free-range Ostrich Steak - 160g
Crispy Onions - 10ml
Tinned Lentils - 60g
Salad Leaves - 20g
Cucumber - 50g
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!
Aubergine - 500g
NOMU Indian Rub - 20ml
Brown Rice - 150ml
Low Fat Plain Yoghurt - 100ml
Fresh Mint - 5g
Free-range Ostrich Steaks - 320g
Crispy Onions - 20ml
Tinned Lentils - 120g
Salad Leaves - 40g
Cucumber - 100g
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!
Aubergine - 750g
NOMU Indian Rub - 30ml
Brown Rice - 225ml
Low Fat Plain Yoghurt - 150ml
Fresh Mint - 8g
Free-range Ostrich Steaks - 480g
Crispy Onions - 30ml
Tinned Lentils - 180g
Salad Leaves - 60g
Cucumber - 150g
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!
Aubergine - 1kg
NOMU Indian Rub - 40ml
Brown Rice - 300ml
Low Fat Plain Yoghurt - 200ml
Fresh Mint - 10g
Free-range Ostrich Steaks - 640g
Crispy Onions - 40ml
Tinned Lentils - 240g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
