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Beef Biryani

Beef Biryani with Ginger Yogurt and Mint

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Recipe Details


The beginning of autumn calls for warm dishes and comforting flavors, and this Indian rice dish hits the mark. In our take on biryani, ground beef is spiced with advieh—an aromatic blend of cardamom, cumin, ginger, cloves, and rose petals—then folded into fluffy turmeric rice with bright green peas. It’s topped with a gingery yogurt sauce to cut through the richness, and toasted almonds for a satisfying crunch.


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 730
  • Protein 47g
  • Total Carb 52g
  • Total Fat 36g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basmati rice
    1/2 cup
    basmati rice
  • ground turmeric
    1/4 teaspoon
    ground turmeric
  • peas
    1/2 cup
  • mint
    1/8 ounce
  • ginger
    1/4 ounce
  • red onion
    red onion
  • serrano chile
    serrano chile
  • sliced almonds
    2 tablespoons
    sliced almonds
  • ground beef
    12 ounces
    ground beef
  • advieh spice mix
    1 teaspoon
    advieh spice mix
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 6" small pot with lid
  • 10" medium pan

Cooking Steps

  1. Cook turmeric rice

    Cook turmeric rice

    In a small pot, combine rice, turmeric, 1 cup water, and ¼ teaspoon salt; bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes (move on to the next step, but don't forget to come back!). Then, remove pot from heat; let stand, still covered, for 10 minutes. Fluff rice with a fork, then add peas, without stirring to prevent peas from turning brown; cover again to keep warm until Step 6.

  2. Prepare ingredients

    Prepare ingredients

    While rice cooks, rinse all produce. Pick mint leaves, discarding stems. Trim and discard skin of ginger . If you have a zester and want to infuse your yogurt with even more flavor, grate ginger on zester; alternatively, finely mince. Peel onion, halve, and thinly slice. Halve serrano lengthwise, discarding seeds and stem, then mince.

  3. Fry almonds and sauté onion

    Fry almonds and sauté onion

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add almonds; cook, stirring, until golden and fragrant, 3 minutes. Using a slotted spoon, transfer fried almonds to a small bowl, reserving oil in pan. Return pan to medium-high heat. When oil is shimmering, add onion and serrano (use half for less heat); sauté, stirring, until beginning to soften, about 5 minutes. Season with ¼ teaspoon salt and pepper.

  4. Cook beef

    Cook beef

    Pat beef dry with a paper towel. To pan with onion, still over medium-high heat, add beef, advieh spice mix, ½ teaspoon salt, and pepper as desired. Cook, breaking up beef, until browned, about 5 minutes. Remove pan from heat.

  5. Make ginger yogurt

    Make ginger yogurt

    In a small bowl, stir together yogurt, ginger, ¼ teaspoon salt, and pepper as desired.

  6. Plate beef biryani

    Plate beef biryani

    Add turmeric rice and peas to pan with beef, still off heat, and toss to coat. Taste and add salt and pepper as desired. Divide beef biryani between serving bowls and dollop with ginger yogurt. Garnish with fried almonds and mint. Dig in!

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