Tandoori Beef with Rice and Pickled Veggies

Tandoori Beef with Rice and Pickled Veggies

Ready in 50 minutes • Serves 4
This dish most recently appeared in My BBQ (3 Nights For 4) on Sunday, December 23, 2018.
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Ingredients

Yoghurt

  • 3 tsp tandoori paste
  • ½ cup yoghurt
  • 2 Tbsp mayo ^

Tandoori beef

  • 1 pack beef bavette
  • 1 Tbsp soy sauce ^
  • 3 Tbsp yoghurt
  • Remaining tandoori paste

Rice

  • 1 pack basmati rice
  • 2¼ cups water ^
  • 1 pack baby spinach
  • 1 Tbsp butter ^

Pickle Veggies

  • 1 pack pickle sauce
  • 2 Tbsp hot water ^
  • ½ telegraph cucumber *
  • 2 carrots

To Serve

  • 1 pack crispy shallots
  • 1 bunch coriander, chopped

Steps

  1. Prep beef Preheat BBQ grill to medium. Combine yoghurt ingredients in a small bowl, set aside. Pat beef dry and cut into 2 pieces. Season and toss with soy sauce, second measure of yoghurt and remaining tandoori paste.
  2. Cook rice Combine rice, water and a pinch of salt in a medium pot and bring to the boil. Once boiling, stir, cover and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid.
  3. Prep pickle Combine pickle sauce and hot water in a medium bowl and stir to combine. Cut cucumber in half lengthways and thinly slice on an angle. Peel carrots into ribbons. Add to bowl with dressing, cover and place in fridge until ready to use.
  4. Cook beef Cook beef on BBQ grill for 6-9 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest, covered, for about 10 minutes, before slicing thinly against the grain.
  5. To finish Thinly slice spinach and stir through cooked rice along with butter. Season.
  6. Serve rice topped with beef, tandoori yoghurt, pickled veggies, crispy shallots and coriander.

Nutritional Information

Energy 2819 kj
674 kcal
Protein 43.8g
Carbohydrate 57.8g
Fat 29.2g