Quick Aromatic Beef Pilaf
5Ingredients:
Beef Mince
240 grams
Onion
1 unit(s)
Green Beans
1 pack
Vine Tomatoes
2 units
Garlic Clove
2 units
Basmati Rice
150 grams
Cardamom Pod
1 pot
Ginger puree
1 sachet
Curry Powder
1 pot(s)
Curry Powder
(Contains Mustard)
Cumin
1 pot
Ground Turmeric
½ pot
Beef Stock Powder
1 sachet
150 milliliter
Water for the Beef
Coriander
1 bunch
Mango Chutney 40g
1 sachet
How to do it:
1
Heat a drizzle of oil in a large pan over high heat. Once hot, add the beef and cook until browned, 4-5 mins, break it up with a wooden spoon as it cooks. Meanwhile, halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Roughly chop the tomatoes. Peel and grate the garlic (or use a garlic press).
Cook the Rice
2
Bring a large saucepan of water to the boil with 0.25 tsp of salt for the rice. When boiling, add the rice and cardamom pods and cook until tender, 12 mins.
Add the Aromatics
3
While the rice is cooking, add the onion to the beef, cook for 3-4 mins, until softened. Lower the heat and add the garlic, easy ginger, curry powder (use less if you don't like heat!), cumin and turmeric and cook, stirring, for 1 min.
Cook the Veg
4
Add the tomatoes, beans, beef stock powder and water (see ingredients for amounts), season with salt and pepper and mix well. Cover with a lid (or foil) and simmer, stirring occasionally, until the tomatoes have softened and the beans are tender, about 5 mins. Taste and add more salt and pepper if you like.
Finish Up!
5
Once the rice is cooked, drain in a sieve and discard the cardamom. Roughly chop the coriander (stalks and all). Fold the cooked rice gently through the beef mixture with half the coriander. Taste and adjust seasoning if necessary.
Serve!
6
Divide between plates and top with the remaining coriander and mango chutney. Enjoy!