Serves: 6

Preparation Time: 25min

Cooking Time: 20min

Ingredients:        
500g rump steak, cut into small dice
2 onions, finely chopped
2 tsp mild curry paste
500ml Campbell’s Real Stock Salt Reduced 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 corn kernels, fresh or frozen
100g beans, sliced
400g can brown lentils, rinsed and drained
2 Tbsp chopped raw cashew nuts or almonds

Method:

1. Heat a large saucepan and cook beef, onion and curry paste with a little of the stock until the meat has browned and onion softened.
2. Add remaining stock and bring to the boil.  Stir in rice, orange, pumpkin and dates and cook, covered, for 10 minutes.
3. Remove from the heat and stir in the spinach, corn, beans and lentils and stand, covered, for 5 minutes.  Serve Biriyani sprinkled with nuts.

Nutrition Information per serve: Energy 1831kJ, Protein 30g, Total Fat 8g, Saturated Fat 2.1g, Carbohydrate 60g, Fibre 5.6g, Sodium 600mg.

Recipe and image kindly provided by Campbell’s.