Ingredients
1 tbsp oil
500g rump steak, cut into small dice
2 onions, finely chopped
2 tsp mild Indian curry paste
1 x 500ml pack Campbell's Real Stock - Beef
1 ½ cups basmati rice
grated rind of 1 orange
½ cup coarsely grated pumpkin
6 pitted dates, roughly chopped
2 cups baby spinach
½ cup fresh or frozen corn kernels
100g green beans, sliced
400g can brown lentils, rinsed and drained
2 tbsp chopped toasted cashew nuts or almonds
Method
Preparation Time 25 minutes
Cooking Time 20 minutes
Serves 6
1. Heat oil in a large saucepan. Add beef, onion and curry paste and cook for 5 minutes until the meat has browned
and onion softened.
2. Add stock and bring to the boil. Stir in rice, orange, pumpkin and date. Cook, covered, for 10 minutes.
3. Remove from heat and stir in spinach, corn, green beans and lentils and let stand, covered, for 5 minutes. Serve
Biriyani sprinkled with nuts.
