• Finely chop garlic.
• Thinly slice brown onion.
• Grate carrot.
• Roughly chop coriander.
• Slice lime into wedges.
• Finely chop cucumber.
• In a small bowl, combine cucumber and
Greek-style yoghurt. Season to taste with salt
and pepper.
TIP: Thinly slicing the onion helps bind the onion bhaji

• Heat a large saucepan over high heat.
• Cook beef mince (no need for oil!), breaking up with
a spoon, until just browned, 3-4 minutes.
• Add carrot and cook, stirring, until tender,
2-3 minutes.

• Add Bengal curry paste, garlic and half of the
ginger paste and cook until fragrant, 1 minute.
• Stir in basmati rice, stock concentrate and the
water (for the rice), then bring to the boil.
• Cover and reduce heat to medium-low. Cook
for 12 minutes, then remove from the heat and
keep covered until rice is tender and the water is
absorbed, 15 minutes.
TIP: The rice will finish cooking in its own steam, so
don’t peek!

• While the rice is cooking, using a pestle and mortar,
pound coriander (reserve a pinch for garnish), the
remaining ginger paste and a pinch of sugar, until
your preferred consistency.
• Stir in a good squeeze of lime juice, a drizzle of olive
oil and a splash of water. Season to taste and
set aside.
TIP: If you don’t have a pestle and mortar, you can
combine ingredients in a food processor or finely chop
with a knife.
TIP: Add a little more water if chutney is too thick.

• In a medium bowl, combine onion, Mumbai spice
blend, cornflour, the plain flour and water
(for the onion).
• Heat a large frying pan over medium-high heat with
enough olive oil to coat the base.
• When oil is hot, add heaped tablespoons of onion
mixture in batches and flatten with a spatula. You
should get 2-3 bhajis per person.
• Cook until golden, 3-4 minutes each side (don’t flip
too early!). Transfer to a paper towel-lined plate and
season with a pinch of salt.
TIP: Add extra olive oil between batches as needed.

• Divide beef biryani between bowls, then top with
onion bhajis.
• Serve with coriander chutney and yoghurt.
• Garnish with the reserved coriander to serve. Enjoy!