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

Indian rice pilaf with spiced beef

This Indian-inspired soft rice with spicy beef makes for an aromatic, flavour-packed side or main dish for those left craving more.

Skip to Recipe

Serves 4

Prep

10M

Cook

30M

Total

40M

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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