The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Beef keema biryani bowl & chilli pickle
A banging beef biryani that’s quicker than a takeaway! Our keema-inspired dish combines lean beef mince, carrots and green beans in a rich curry sauce, tossed through fragrant basmati rice. Top with a punchy onion and chilli pickle, creamy yogurt and fresh coriander for a fab fakeaway in just 25 mins!
SWK: Source of fibre
SWK: High protein
Plants 3
fake away
Serving size
Ingredients
- 2 onion
- 1 chilli
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 1 carrot
- 80g green beans
- 250g beef mince (5% fat or less)
- 140g basmati rice
- 250g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 1 handful of fresh coriander
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 544
Protein: 38g
Carbs: 85g
Fat: 7.4g
Ingredients
- 4 onion
- 1 chilli
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 carrot
- 160g green beans
- 500g beef mince (5% fat or less)
- 280g basmati rice
- 500g Slimming World medium curry sauce (Chopped Tomatoes (70%), Caramelised Onions, Water, Tomato Paste, Ginger Paste, Garlic Paste, Garam Masala (2.5%) (Coriander Seed, Cumin Seed, Cinnamon, Ginger, Black Pepper, Cloves), Onion Powder, Coriander, Salt, Ground Spices (Star Anise, Cardamon, Cayenne Pepper), Acidity Regulator: Lactic Acid)
- 1 handful of fresh coriander
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 543
Protein: 38g
Carbs: 85g
Fat: 7.4g
Beef keema biryani bowl & chilli pickle
A banging beef biryani that’s quicker than a takeaway! Our keema-inspired dish combines lean beef mince, carrots and green beans in a rich curry sauce, tossed through fragrant basmati rice. Top with a punchy onion and chilli pickle, creamy yogurt and fresh coriander for a fab fakeaway in just 25 mins!
Cook time:
25 mins
Cuisine:
Indian
Food group:
Beef
Allergens: Milk, Mustard
Cooking Instructions
Before you start
- 1x small saucepan
- 1x large non-stick frying pan
- 1x saucepan
Prep your pickle
- Peel and thinly slice the onions. Thinly slice the chilli (deseed for less heat).
- Put a small non-stick saucepan over a medium-high heat. Add the mustard seeds, vinegar, half the sliced chilli and one-quarter of the sliced onions.
- Lightly season with salt, pour in 2 tbsp water, bring to the boil and simmer for 1 min.
- Remove from the heat and leave to cool.
Fry the beef
- Coarsely grate the carrots, then trim and halve the green beans.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the carrots, green beans, the remaining sliced chilli, the remaining sliced onions and the beef mince for 5-7 mins until browned and softened.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Simmer
- Add the curry sauce and 100ml water (150ml for 4 portions) to the frying pan and simmer for 4-5 mins, until reduced slightly.
Finish & serve
- Finely chop the coriander.
- Tip the rice and half the coriander into the beef and veggies, then mix well and dish up. To serve, drizzle over the yogurt, top with the pickle mix and scatter with the remaining coriander.