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