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.
Biryani with Indian Spiced Bavette Steak
Ginger, raisins, cashews, spice paste: they all come together with cabbage, caramelised onion and pilau basmati to make your very own homemade biryani. The dish’s star? That’ll be the charred grass-fed British beef steak.
Prep in 10
High protein
Serving size
Ingredients
- 20g raisins (Raisins, Sunflower Oil)
- 3 tbsp korma paste (Mustard) (Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
- 2 onion
- 25g honey
- 1 handful of fresh coriander
- 60g cashew nuts (Nuts)
- 6 garlic clove
- 1 savoy cabbage
- 500g steamed pilau basmati (Natural Basmati Rice - Steamed, Onions, Sunflower Oil, Ginger, Salt, Cumin Seeds, Garlic, Natural Flavourings, Black Pepper)
- 4cm fresh ginger
- 220g baby plum tomatoes
- 4 bavette steaks
Nutritional Information
Calories: 643
Protein: 43g
Carbs: 54g
Fat: 29g
Biryani with Indian Spiced Bavette Steak
Ginger, raisins, cashews, spice paste: they all come together with cabbage, caramelised onion and pilau basmati to make your very own homemade biryani. The dish’s star? That’ll be the charred grass-fed British beef steak.
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Cooking Instructions
- Thinly slice the onions. Warm a large frying pan and a medium saucepan, each with 1 tbsp oil, on a medium heat. Add half the onions to the saucepan with the honey and 1 tbsp korma paste. Cook for 10 mins, until soft and jammy.
- On a separate board, slice the steak into strips. Add to the frying pan and cook for 3-4 mins, until beginning to char in places. Transfer to a plate.
- Meanwhile, finely chop or crush the garlic. Peel the ginger and finely chop or grate. Add both to the the frying pan along with the raisins, tomatoes, cashews, remaining onion and the remaining spice paste. Cook for 2-3 mins, then add the rice. Stir well and cook for another 5 mins.
- Boil a kettle. Finely slice the cabbage. Place in a saucepan and cover with lightly salted boiling water. Simmer for 3-4 mins, until softened, then drain.
- While the rice cooks, finely chop the coriander. Add to the rice, along with the cabbage and steak. Season with a pinch of sea salt, then stir all together and cook for a final 2 mins. Serve the biryani between topped with the caramelised onion.
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