Biryani Rice Bowl

Serving 3 pax
Preparation Time 30 mins
Skill Easy

5 leaves of Lettuce, thinly sliced

Turmeric Rice:
2 cups Rice
½ tsp Turmeric powder
½ tsp Salt
1 Coriander Root, lightly bruised

Garlic Onion Oil: 
½ Red Onion, thinly sliced
2 Garlic Cloves, thinly sliced
150ml Vegetable Oil

Curried Minced Meat:
500g Minced Beef
2 Eggs
1 tsp Salt
1 tsp Black Pepper
2 tbsp Coriander Powder
2 tbsp Curry Powder
1 Red Onion, diced
2 Garlic Cloves, diced
2 tbsp Soy Sauce

White Sauce:
2 Garlic Cloves, finely minced
¼ tsp Salt
140g Greek Yoghurt
1 tbsp Mayonnaise

Coriander, chopped
Cucumber slices
Diced red onion
Tomato slices


Turmeric Rice

  1. Combine “garlic onion oil” ingredients in a pan and cook over medium-low heat for 8 mins to infuse flavours. Remove from heat once onions & garlic turn light brown. Set aside.
  2. Rinse and prepare rice in a rice cooker as per rice cooker instructions. Mix in remaining ingredients into the rice cooker and start cooking.
  3. Once rice is cooked, pour in the garlic onion oil and mix the rice well, fluffing it in the process.

Curried Minced Meat

  1. Combine everything, except onion, garlic & soy sauce, into a bowl and mix well.
  2. In a pan, fry diced onion and garlic in 2 tbsp of oil over medium-high heat for 1 – 2 mins, until onions are translucent.
  3. Add the minced meat mix and fry for 2 – 3 mins until cooked, making sure to break any large chunks of meat. Add soy sauce and mix well. Remove from heat and set aside.

Garlic Yoghurt Sauce

  1. Add salt and garlic on the chopping board. Use your knife like a butter spreader, press and spread the garlic-salt mix for 1 min until it becomes a rough paste.
  2. Combine remaining ingredients and mix well. Refrigerate.


In a bowl, top the turmeric rice with lettuce and curried minced meat. Drizzle over 2 tbsp of garlic yoghurt sauce, 1 sprig of chopped coriander and any additional garnishes you like.

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