- Wash and soak the rice in warm water for half an hour.
- Heat a medium pot with a tight fitting lid and add the oil or ghee. When hot, fry the mince and onion in a large saucepan for 4–5 minutes until browned. Then add the red pepper, Shemin’s Curry Paste, Shemin’s Biryani Pilau Spice Blend, the drained rice and cook for 1 minute.
- Add the stock, cover and simmer for 15 minutes until the rice is tender. Once done, turn the heat off and leave the lid on for a further 5 minutes. Season with some salt, garnish with almonds, and serve.
Tips
- Don’t be tempted to open the lid! Keep the lid on until the very end, to make sure the rice cooks perfectly.
- You can use any mince for this. For example, beef, turkey or vegetarian mince (and vegetable stock) for a vegetarian / vegan version of this curry.
Reviews
There are no reviews yet.