Julie’s beef pi­laf

Australian Women’s Weekly NZ - - CONTENTS -


1½ cups (300g) bas­mati rice

1¾ cups (430ml) beef stock

¼ cup (40g) pine nuts

1 ta­ble­spoon ex­tra vir­gin olive oil 2 medium (300g) onions, chopped finely

2 cloves gar­lic, chopped finely

500g beef mince

1 ta­ble­spoon curry pow­der

¼ tea­spoon ground cin­na­mon

400g canned chopped toma­toes

1 cup (120g) frozen baby peas, thawed ¼ cup firmly packed fresh co­rian­der leaves ½ cup (140g) nat­u­ral Greek yo­ghurt 1 medium (140g) lemon, cut into eight wedges

1 Bring the rice and stock to the boil in a medium saucepan over high heat. Re­duce heat; sim­mer, tightly cov­ered, for about 12 min­utes or un­til rice is ten­der. Or cook the rice in a rice cooker fol­low­ing the man­u­fac­turer’s in­struc­tions.

2 Mean­while, heat a large fry­ing pan over medium-high heat. Add pine nuts; cook, stir­ring, for 2 min­utes or un­til a light golden brown. Re­move from the pan.

3 Add 1 ta­ble­spoon of the oil to the same pan over medium heat. Cook onion, stir­ring, for 5 min­utes or un­til soft. Add gar­lic; cook, stir­ring, for 1 minute or un­til fra­grant. In­crease heat to high; add beef mince, cook, stir­ring con­stantly to break up lumps, un­til browned. Re­duce heat to medium-low. Add spices; cook, stir­ring, for 2 min­utes or un­til fra­grant.

4 Stir in the undrained toma­toes; cook un­til mix­ture is well com­bined. Add peas; cook, stir­ring, un­til mix­ture is quite dry. Stir rice through the beef mix­ture. Taste then sea­son with salt and pep­per, if re­quired.

5 Scat­ter the pi­laf with pine nuts and co­rian­der. Top with yo­ghurt and serve the pi­laf with lemon wedges.

Not suit­able to freeze. Rice suit­able to mi­crowave.

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