Inspired by India, this authentically South African curry makes you an instant master of blending spices to create the most amazing aromas. Featuring toasted nuts & raisins, a gorgeous blend of onion, mushrooms, beef mince & tomato elevated with a special UCOOK spice mix. Served with basmati rice and dollops of zesty yoghurt and another South African favourite: Mrs Balls Chutney.
Stettyn’s Beef & Mushroom Breyani
Stettyn’s Beef & Mushroom Breyani
with creamy chutney
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- Low Fat Plain Yoghurt
- Mixed Exotic Mushrooms
- Mrs. Balls Chutney
- Onion
- Onions
- Raisins & Nuts
- Spice Mix
- Tomato
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
TOAST
Roughly chop the raisins & nuts. Place them in a pot (large enough for the breyani) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
RICE
Return the pot and add rice with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the pot and set aside.
BREYANI
Return the pot to medium heat with a drizzle of oil. Fry the Onion and mushrooms until lightly golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice mix and the garlic, fry until fragrant, 1-2 minutes. Add the Tomato, breaking them up with a spoon to create a bit of a sauce. Cook until fragrant, 2-3 minutes. Stir in the rice, seasoning and 50ml [100ml]|#7DA0D7 of water. Remove from the heat, cover with a lid, and set aside to steam for 10-15 minutes.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and the lemon juice (to taste).
DINNER IS READY
Dish up the breyani, top with dollops of the lemony yoghurt and the chutney. Sprinkle over the raisins & nuts, and garnish with a sprinkle of the coriander. Khaana khaakar mazaa lijiye, Chef! (Enjoy the food, Chef!).
TOAST
Roughly chop the raisins & nuts. Place them in a pot (large enough for the breyani) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
RICE
Return the pot and add rice with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the pot and set aside.
BREYANI
Return the pot to medium heat with a drizzle of oil. Fry the Onion and mushrooms until lightly golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice mix and the garlic, fry until fragrant, 1-2 minutes. Add the Tomato, breaking them up with a spoon to create a bit of a sauce. Cook until fragrant, 2-3 minutes. Stir in the rice, seasoning and 50ml [100ml]|#7DA0D7 of water. Remove from the heat, cover with a lid, and set aside to steam for 10-15 minutes.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and the lemon juice (to taste).
DINNER IS READY
Dish up the breyani, top with dollops of the lemony yoghurt and the chutney. Sprinkle over the raisins & nuts, and garnish with a sprinkle of the coriander. Khaana khaakar mazaa lijiye, Chef! (Enjoy the food, Chef!).
TOAST
Roughly chop the raisins & nuts. Place them in a pot (large enough for the breyani) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
RICE
Return the pot and add rice with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the pot and set aside.
BREYANI
Return the pot to medium heat with a drizzle of oil. Fry the onion and mushrooms until lightly golden, 6-8 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the spice mix and the garlic, fry until fragrant, 1-2 minutes. Add the Tomatoes, breaking them up with a spoon to create a bit of a sauce. Cook until fragrant, 3-4 minutes. Stir in the rice, seasoning and 150ml [200ml]|#7DA0D7 of water. Remove from the heat, cover with a lid, and set aside to steam for 10-15 minutes.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and the lemon juice (to taste).
DINNER IS READY
Dish up the breyani, top with dollops of the lemony yoghurt and the chutney. Sprinkle over the raisins & nuts, and garnish with a sprinkle of the coriander. Khaana khaakar mazaa lijiye, Chef! (Enjoy the food, Chef!).
TOAST
Roughly chop the raisins & nuts. Place them in a pot (large enough for the breyani) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
RICE
Return the pot and add rice with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the pot and set aside.
BREYANI
Return the pot to medium heat with a drizzle of oil. Fry the onion and mushrooms until lightly golden, 6-8 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the spice mix and the garlic, fry until fragrant, 1-2 minutes. Add the Tomatoes, breaking them up with a spoon to create a bit of a sauce. Cook until fragrant, 3-4 minutes. Stir in the rice, seasoning and 150ml [200ml]|#7DA0D7 of water. Remove from the heat, cover with a lid, and set aside to steam for 10-15 minutes.
JUST BEFORE SERVING
In a small bowl, combine the yoghurt and the lemon juice (to taste).
DINNER IS READY
Dish up the breyani, top with dollops of the lemony yoghurt and the chutney. Sprinkle over the raisins & nuts, and garnish with a sprinkle of the coriander. Khaana khaakar mazaa lijiye, Chef! (Enjoy the food, Chef!).
Frequently Asked Questions
What is the preparation time for Stettyn’s Beef & Mushroom Breyani?
The preparation time for Stettyn’s Beef & Mushroom Breyani with creamy chutney is between 20 and 40 minutes.
What is the total time required to make Stettyn’s Beef & Mushroom Breyani with creamy chutney?
The total time required to make Stettyn’s Beef & Mushroom Breyani with creamy chutney is between 40 and 60 minutes.
How many servings does Stettyn’s Beef & Mushroom Breyani provide?
4 servings
What are the main ingredients in Stettyn’s Beef & Mushroom Breyani?
Beef, Beef Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat Plain Yoghurt, Mixed Exotic Mushrooms, Mrs. Balls Chutney, Onion, Onions, Raisins & Nuts, Spice Mix, Tomato, Tomatoes, White Basmati Rice
What is the nutritional information of Stettyn’s Beef & Mushroom Breyani?
Calories: 1122, Carbs: 137 grams, Fat: grams, Protein: 47.4 grams, Sugar: 38.7 grams, Salt: 846 grams
How do I prepare Stettyn’s Beef & Mushroom Breyani?
RICE: Return the pot and add rice with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the pot and set aside. DINNER IS READY: Dish up the breyani, top with dollops of the lemony yoghurt and the chutney. Sprinkle over the raisins & nuts, and garnish with a sprinkle of the coriander. Khaana khaakar mazaa lijiye, Chef! (Enjoy the food, Chef!). JUST BEFORE SERVING: In a small bowl, combine the yoghurt and the lemon juice (to taste). BREYANI: Return the pot to medium heat with a drizzle of oil. Fry the onion and mushrooms until lightly golden, 5-6 minutes (shifting occasionally). Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the spice mix and the garlic, fry until fragrant, 1-2 minutes. Add the tomato, breaking them up with a spoon to create a bit of a sauce. Cook until fragrant, 2-3 minutes. Stir in the rice, seasoning and 50ml [100ml]|#7DA0D7 of water. Remove from the heat, cover with a lid, and set aside to steam for 10-15 minutes. TOAST: Roughly chop the raisins & nuts. Place them in a pot (large enough for the breyani) over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pot and set aside.
What should be prepared from my kitchen to make Stettyn’s Beef & Mushroom Breyani?
Beef, Beef Mince, Fresh Coriander, Garlic Clove, Garlic Cloves, Lemon Juice, Low Fat Plain Yoghurt, Mixed Exotic Mushrooms, Mrs. Balls Chutney, Onion, Onions, Raisins & Nuts, Spice Mix, Tomato, Tomatoes, White Basmati Rice
How many calories does Stettyn’s Beef & Mushroom Breyani have?
1122 calories
How much fat content does Stettyn’s Beef & Mushroom Breyani have?
grams
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