Keema Pilaf

Method

1. 1

   Rinse the Rice:

   • ✦Rinse 175 g basmati rice until the water runs clear
   • ✦Leave the rice sitting in fresh cold water
2. 2

   Brown the Mince:

   • ✦Heat 1 tbsp garlic-infused oil over high heat
   • ✦Press 300 g beef mince flat into the pan and season with ½ tsp salt
   • ✦Leave untouched for 4 minutes, then break it up and cook for 2 minutes
   • ✦Tip the browned mince onto a plate
3. 3

   Cook the Vegetables:

   • ✦Add the remaining 1 tbsp garlic-infused oil and 15 g butter
   • ✦Add 120 g finely diced carrot and cook for 4 minutes
   • ✦Add 1 diced red bell pepper and cook for 3 minutes
4. 4

   Bloom the Spices:

   • ✦Push the vegetables aside
   • ✦Add 2 tsp ground cumin, 2 tsp onion- and garlic-free garam masala, 1 tsp ground ginger and ½ tsp chilli flakes
   • ✦Cook for 45 seconds until fragrant and slightly darkened
5. 5

   Toast the Rice:

   • ✦Drain the 175 g basmati rice well and add it to the pan
   • ✦Stir for 1 minute until coated and the edges look translucent
6. 6

   Add the Liquid:

   • ✦Return the browned 300 g beef mince to the pan
   • ✦Add 350 ml water and 1 tsp plain tamari
   • ✦Scrape the base of the pan and bring to a full boil
7. 7

   Absorb:

   • ✦Cover with a lid and cook on the lowest heat for 12 minutes without lifting the lid
8. 8

   Rest:

   • ✦Remove from the heat and leave covered for 10 minutes
9. 9

   Finish:

   • ✦Add 1 tbsp lemon juice and black pepper to taste
   • ✦Fork through gently, lifting rather than stirring
   • ✦Taste and add a small pinch of extra salt only if needed