• Finely chop garlic. 
• Thinly slice brown onion.
• Grate carrot. 
• Roughly chop tomato and coriander.
• Slice lime into wedges.
TIP: Thinly slicing the onion helps bind the onion bhaji 
better!

• 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 (see ingredients), 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 heat and keep 
covered until rice is tender and water is absorbed, 
15 minutes.
• Add tomato to biryani and toss to combine.
TIP: The rice will finish cooking in its own steam, 
so don’t peek!

• While rice is cooking, using a pestle and mortar, 
pound chopped 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 with salt
and pepper. 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 the 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. Garnish with the reserved coriander.
• Serve with DIY coriander chutney and 
Greek-style yoghurt. Enjoy!