“We will produce safe, legal, sustainable quality halal food that complies with halal requirements and is independently approved by reputable halal certification bodies” – view our Halal Policy.


Beef Jambalaya

Beef Serves 6

This Ramadan Shazans and AHDB have teamed up with British Muslim TV to take you on an exciting food adventure. Coming along for the journey is Mr Tee and other special guests from the halal industry to deliver 30 different iftar meals that you can try at home. With a whole host of cooks including Chef Greg, you will see Lamb, Chicken and Beef from the British Isles used in amazing dishes from around the world with a British twist.

Join us this Ramadan for non-stop cooking and a food adventure like no other!

  • Preparation 10 Mins
  • Cooking time: 40 Mins

A one pot dish made with beef strips cooked with a spicy basmati rice combo with fresh celery, garlic, smoked paprika, peppers, chilli, spring onions and beef sausages.


  • 450g topside steaks, cut into thin strips
  • 2 teaspoons smoked paprika powder
  • 1 tablespoon oil
  • 4 spicy halal beef sausages, sliced
  • 1 large onion, peeled and finely chopped
  • 2 garlic cloves, finely chopped or crushed
  • 2 celery sticks, finely chopped
  • 1 red pepper, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • ½ teaspoon dried chilli flakes
  • ½ teaspoon dried oregano
  • 225g brown basmati rice
  • 600ml hot vegetable stock
  • 1 tablespoon tomato purée
  • 5 spring onions, finely chopped
  • 1 fresh red chilli, deseeded and chopped
  • Extra freshly chopped spring onions, to garnish


1. In a medium bowl, dust the steak strips with half the smoked paprika and set aside.
2. Heat the oil in a large non-stick pan and cook the steaks strips until lightly coloured. Remove and set aside on a plate.
3. Cook the sausages, onion, garlic, celery and peppers in the same pan, stirring continuously for 5 minutes, or until the vegetables are soft.
4. Stir in the spices and the remaining smoked paprika, rice and beef. Add the tomato purée and stock and 400ml water. Season.
5. Increase the heat to bring up to the boil. Then reduce the heat, cover, and cook for 30-35 minutes.
6. Remove from the heat and leave to stand for 10 minutes.  Stir gently, then garnish with the chopped parsley and extra spring onions.
7. Serve with a green salad and mango chutney.

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