Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
5839 / 1395
Fats (g)
72.4
of which saturated (g)
30
Carbohydrates (g)
153
of which sugars (g)
36.1
Fibers (g)
16.3
Proteins (g)
43.7
Salt (g)
5
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
Rinse and soak the basmatirice. Peel and finely chop the onion and garlic. Peel and slice the carrots into half-moons. Chop the freshparsley.
2 Make meatballs
In a bowl, combine the beefmince, half of the choppedonions, the cinnamonpowder, black pepper, parsley and salt with the marmite. Knead the mixture until combined. Shape into 10 meatballs. Refrigerate.
3 Start rice
Heat a pot over a medium-high heat with the ghee. Once hot, roughly break up the vermicelli noodles into the pan. Fry for 4-5 min, constantly stirring, until browned and crispy.
4 Boil rice
Drain and add the basmati rice, measuredwater and salt to the pan and bring to a boil. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from the heat and cover.
5 Fry meatballs
Meanwhile, heat a non-stick pan over a high heat with a drizzle of vegetable oil. Once hot, add the meatballs and fry for 2-3 min until browned. Reduce the heat to medium-high, add the onions and cook for 3 min. Add the garlic, corianderpowder and allspicepowder. Cook for 1 min.
6 Serve
Add the tomatopaste, stockcube, chopped tomatoes, honey, pomegranatemolasses and carrots. Simmer for 12-15 min or until the carrots are soft. Meanwhile, halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a spoon, squeezing to release the seeds. Serve the meatballs over the rice and top with fried onions and pomegranate.