One-pot Keema Mattar Pilau

1. Select a large frying pan with deep sides or a large saucepan. Place on a medium – high heat and add the oil. Put the onions in the pan and cook until translucent and soft, for about 5 minutes.
2. Add the minced beef and break it up. While the mince is cooking add the tomato paste, Shemin’s Curry Paste and Shemins Biryani / Pilau Spice Blend and stir to coat the meat well. Stir in the peas, drained rice and butter. Stir until the butter has melted.
3. Pour in the water and cover the pan with the lid and cook very gently for 30 minutes or until the rice is tender. Turn the heat off and leave the lid on for 10 minutes (do not be tempted to open the lid!).
4. Serve with natural yoghurt and / or Shemin’s Mango Chutney or Aubergine Pickle. Also lovely with a crispy Shemin’s Poppadom.

Tips:

• If using Goan or Massaman Curry Paste, then substitute 400ml of water for coconut milk.
• We had some broad beans and green beans in the freezer so used a handful of peas with the broadbeans and green beans.
• You can use vegetarian mince with this recipe.
• If you like, you can add a few boiled eggs to make a more substantial meal.