Mince pi­laf

SERVES 4-6 PREPARATON: 5 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

30ml (2T) olive oil

1 onion, finely sliced

1L (4c) chicken stock

2 cin­na­mon sticks

5ml (1t) turmeric

5ml (1t) ground cumin

5ml (1t) ground co­rian­der

2,5ml (½t) fenu­greek (op­tional) 500ml (2c) rice, washed

250g beef mince salt and pep­per hand­ful of pars­ley, chopped 125ml (½c) nuts, toasted green salad to serve

1 Heat half the oil in a non-stick pan over medium heat. Add the onion and sauté un­til soft and fra­grant.

2 Add the stock, cin­na­mon sticks, turmeric, cumin, co­rian­der and fenu­greek, if us­ing. Bring to the boil and sim­mer for 5 min­utes.

3 Add the rice, stir and sim­mer un­til the stock has evap­o­rated. Lower the heat, cover the pan and steam the rice for 15 min­utes.

4 Heat the rest of the oil in another fry­ing pan and add the mince. Sea­son with salt and pep­per and cook for 5 min­utes or un­til done. Set aside.

5 Once the rice is cooked, re­move the cin­na­mon sticks from the pan and ar­range the rice in a large serv­ing dish. Add the mince and stir through to com­bine. Add the pars­ley and sprin­kle the nuts on top. Serve warm with a green salad.

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