Ingredients

Method

• 2 T cooking oil
• 100 g beef mince
• ½ medium onion, thinly sliced
• salt, to taste
• 1 clove garlic, minced
• 1 medium tomato, diced
• 1 bay leaf
• ½ t mustard seeds
• ½ t cumin seeds
• ½ t ground turmeric
• ½ t chilli powder (optional)
• a small handful roasted cashew nuts
• 2 T vegetable or mango atchar
• 1–1½ cups leftover cooked rice
• a small handful fresh coriander, chopped
• a squeeze of lemon juice
• plain yoghurt or mayonnaise, for serving
• lemon wedges and chopped green chilli, to garnish (optional)

Method

Ingredients

1. Heat the oil in a frying pan over medium-high heat. Add the mince and onion, season with salt and use a wooden spoon to break up the mince. Cook, stirring occasionally, until the mince is browned and the onion has softened.

2. Add the garlic, tomato and bay leaf, and cook, stirring occasionally, until the tomato has softened.

3. Stir in the mustard seeds, cumin seeds, turmeric, chilli powder (if using) and roasted cashews. Toast the spices for about 1 minute to release their aroma.

4. Stir in the atchar and cooked rice until combined, then taste and adjust the seasoning if necessary.

5. Remove from the heat, mix in the chopped coriander and finish with a squeeze of lemon juice.

6. Serve hot with a dollop or two of plain yoghurt or mayonnaise for a creamy contrast, and the optional garnishes.

Find more rice recipes here 

Videographer: Romy Wilson

Food Assistant: Leila Ann