Spiced Beef & Orange Biryani

Serves: 6
Preparation Time: 15
Cooking Time: 20


  • 500g rump steak, cut into small dice
  • 2 onions, finely chopped
  • 2 tsp mild curry paste
  • 500ml Campbell's Real Stock - Beef
  • 1½ cups basmati rice
  • 1 orange, grated rind of
  • 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


  1. Heat a large saucepan and cook beef, onion and curry paste with a little of the Campbell's Real 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 Biryani sprinkled with nuts.


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