Name: Indian rice pilaf with spiced beef
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tablespoon ghee or peanut oil; 1 small (80g) onion, sliced finely; 1 clove garlic, crushed; 1 teaspoon cumin seeds; 1 teaspoon caraway seeds; 1/8 teaspoon ground turmeric; 1 cup (200g) basmati rice; 2 cup (500ml) chicken stock; 2 tablespoon currants; 500 gram beef mince; 1 1/2 teaspoon curry powder; 1/3 cup (80ml) sweet chilli sauce; 1/4 cup (60ml) water; 4 green onions (green shallots), sliced thinly; 2/3 cup (80g) frozen peas; 1/4 cup firmly packed coriander leaves

Ingredients

2 tablespoon ghee or peanut oil

1 small (80g) onion, sliced finely

1 clove garlic, crushed

1 teaspoon cumin seeds

1 teaspoon caraway seeds

1/8 teaspoon ground turmeric

1 cup (200g) basmati rice

2 cup (500ml) chicken stock

2 tablespoon currants

500 gram beef mince

1 1/2 teaspoon curry powder

1/3 cup (80ml) sweet chilli sauce

1/4 cup (60ml) water

4 green onions (green shallots), sliced thinly

2/3 cup (80g) frozen peas

1/4 cup firmly packed coriander leaves

Method

1.Heat 1 tablespoon of the ghee or oil in a large frying pan; add onion, garlic, seeds and turmeric; cook, stirring, until the onion is soft.

2.Add rice, stir over heat until rice is coated with ghee. Stir in stock, bring to the boil, then reduce the heat to very low; cook, covered, for 12 minutes. Remove from the heat; stand, covered, for 5 minutes or until rice is tender. Stir in currants.

3.Meanwhile, heat remaining ghee or oil in a large frying pan; add the beef; cook, stirring, until browned.

4.Add the curry powder; cook until fragrant. Stir in the sweet chilli sauce, water, green onions and peas; cook, stirring, until peas are soft and heated through.

5.Serve pilaf topped with the spiced mince and coriander.

Not suitable to freeze. Not suitable to microwave.
Note

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Ingredients

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